Page 344 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

very fine mixture (finer than sand). Add the all-purpose flour, salt,
eggs, and egg yolk and process until everything is completely
incorporated.

2
. Place the egg whites in the very clean bowl of a stand mixer fitted
with the whisk attachment and beat them until they’re frothy. Slowly
add the granulated sugar and beat just until you have stiff peaks.

3
. Pour the sugar-almond mixture into the bowl with the egg whites

and start folding the two together with a large rubber spatula. You
want to get major air bubbles out of the mixture but maintain an airy
texture. Once you’ve incorporated the two, fold in the melted butter
and make sure it is evenly distributed into the batter.

4
. Preheat the oven to 400°F (205°C).

5
. Make sure your tuille patterns are frozen solid, then divide the
joconde mixture between the two sheet pans, on top of the tuille.
Tilt the pan here and there to let the joconde spread, then work
very gently with a small offset spatula to make it even, taking care
not to smear the underlying writing or decorations.

6
. Immediately transfer the pans to the oven and bake them for 3 to 5
minutes. As I’m paranoid, I turn the sheet pans a few times during

baking. When it’s done, the batter should spring back when
touched and may have a little browning. Make sure there’s no hint
of wetness. Set aside to cool completely.

Procedure for the crust
1
. Reduce the oven temperature to 350°F (175°C).

2
. Divide the dough into quarters and roll each piece into a rough 11-
inch (28-cm) round. Allow the dough rounds to rest in the

refrigerator for at least 20 minutes.