Thin Apple Tart & Linguine with Scallops and Roasted Beets
- 2 tablespoons (20gr) slivered almonds
- 1/2 (60gr) cup powdered sugar, unsifted, divided
- 1/2 stick (57gr) unsalted butter, at room temperature
- pinch of salt
- 3/4 cup (90gr) Jeanne's gluten free all-purpose flour mix
- 1 egg yolk
- 1/2 vanilla bean
- 2 tablespoons sugar
- 6 medium Golden Delicious apples
- 1/4 cup to 1/3 cup (60 to 80ml) water
- 2 tablespoons (15gr) granulated sugar
- zest of half a lemon
- 2-3 medium apples
- 1 tablespoon unsalted butter, cut in small pieces
- juice and zest of one lime
- 1/4 cup parsley leaves, finely chopped
- 2-3 garlic cloves, minced
- 1 tablespoon olive oil
- 4 to 6 sea scallops
- 4 mini beets or 2 medium/large (color of your choice)
- 1 teaspoon olive oil
- 1/2 pound linguine
- Produce
- Almonds (2 tablespoons)
- Apples, medium (2)
- Beets or, mini (4)
- Golden delicious apples, medium (6)
- Lemon, zest of (1/2)
- Lime, juice and zest of (1)
- Parsley, leaves (1/4 cup)
- Seafood
- Sea scallops (4)
- Cooking & Baking
- Garlic cloves (2)
- Granulated sugar (2 tablespoons)
- Jeanne's gluten free all-purpose flour mix (3/4 cup)
- Olive oil (1 1/3 tablespoon)
- Powdered sugar (1/2 (60gr) cup)
- Salt (1 pinch)
- Sugar (2 tablespoons)
- Vanilla bean (1/2)
- Pasta & Grains
- Linguine (1/2 pound)
- Drinks
- Water (1/4 cup)
- Dairy
- Butter, unsalted (1/2 stick)
- Butter, unsalted (1 tablespoon)
- Refrigerated
- Egg yolk (1)
Preparation
Read recipe preparation on tarteletteblog.com
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Recipe Stats
Published December 6, 2011 (1 year ago).
23 people saved this recipe.
