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1
Combine flour, cornstarch, salt, and butter in a large bowl.
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2
With your fingertips, mix until a coarse meal forms.
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3
Add the water, all at once, and knead by hand until a ball forms.
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4
Transfer to a bowl of an electric mixer with a dough hook and knead until smooth and moist, about 5 minutes, or knead by hand about 15 minutes.
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5
Press dough into a 6 by 4 inch rectangle.
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6
Wrap with plastic and chill 4 hours or overnight.
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7
Butter Block:
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8
1/2 cup plus 6 tablespoons (1 3/4 sticks) unsalted butter
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9
Soften butter block with your hands or with an electric mixer until pliable enough to roll like doughnut not too soft.
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10
The key to rolling butter and dough is they must be warm enough to roll, but not warm enough to combine.
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11
The two parts should always remain separate.
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12
On a floured board, roll cold dough, from center out, to form a 9 by 6 inch rectangle, keeping the thickness uniform, about 1/2inch thick.
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13
Align dough so the length is parallel to the counter.
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14
Imagine the dough divided in thirds along its width and spread butter over middle and right thirds, leaving a 1/2 inch margin uncovered on all sides.
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15
Fold dough in thirds, first left over middle, then right over left.
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16
Press edges together to seal in butter and press out any air.
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17
Turn folded dough clockwise a quarter turn.
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18
You have now completed one turn.
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19
To make second turn, roll dough out again to a 9 by 6 inch rectangle.
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20
Fold in thirds again.
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21
As a reminder of turns completed, press 2 dots in dough with your fingertips.
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22
Wrap in plastic and chill 1/2 hour.
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23
Roll, fold, and turn dough two more times.
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24
Press the dough with four dots, wrap, and chill 1/2 hour.
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25
Repeat the same procedure 2 more times, for a total of 6 turns.
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26
Wrap well in plastic and store in refrigerator overnight.
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27
Puff pastry may be frozen as long as 3 weeks.
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28
To make almond cream, process sugar and almonds in a food processor until fine.
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29
Add butter, 1 tablespoon at a time, processing after each addition until smooth.
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30
Add remaining ingredients and process until smooth.
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31
Cover and refrigerate until ready to assemble.
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32
The almond cream may be made up to 4 days in advance.
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33
1 egg, lightly beaten
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34
Divide puff pastry in half.
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35
On a lightly floured board, roll each piece to a 10 inch square.
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36
Set aside in refrigerator 1/2 hour.
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37
After chilling, assemble tart on a sheet pan lined with parchment paper.
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38
Lightly roll each piece so it returns to a 10inch square.
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39
Place one pastry square on pan.
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40
Mound softened almond cream in a 5 inch circle about 2 inches high in center of square.
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41
Brush egg on exposed pastry.
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42
Place second pastry square over almond cream, so corners align.
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43
Pressing out from center to release any air, seal in cream by pressing together top and bottom pastry.
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44
Cut a small hole in center of top layer using a paring knife.
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45
Press out excess air.
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46
Chill an additional hour or, preferably, overnight.
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47
Preheat oven to 425 degrees F.
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48
Place in a 10 inch round bowl over tart and, using a sharp paring knife, trim excess pastry to form a 10 inch circle.
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49
Do not drag knife.
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50
Press edges again to seal and carefully brush top with egg.
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51
Using a paring knife, make a pinwheel pattern by scoring dough from center out.
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52
Bake, on lined sheet pan, 20 minutes.
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53
Reduce heat to 350 degrees F and bake an additional 1/2 hour.
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54
Serve immediately.
