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Thursday, 31 July 2014

Frangipane Tart

This particular tart always goes down well! Warm with a scoop of ice-cream or custard, or cold with cream or even better, a clotted cream, this is a great dessert or afternoon delight!

For the sweet pastry case
300g plain flour
150g unsalted butter, cubed and chilled
60g icing sugar
2 medium egg yolks beaten

For the frangipane topping
110g unsalted butter
110g caster sugar
2 medium eggs beaten
80g ground almonds
30g plain flour
a handful of flaked almonds - how much is really up to how much you like almonds! I like lots so add lots!

Prepare the pastry case
  1. Gently rub the butter into the flour using your finger tips
  2. Stir in the sugar
  3. Add the eggs and use an ordinary knife to cut in the eggs
  4. Bring the dough together to form a ball. This is a very sticky dough -don’t worry
  5. Chill the pastry for an hour so that the dough is easier to work with
  6. Once the pastry has chilled, roll it out between a sheet of greaseproof paper on the bottom and cling film on the top. Try not to handle the dough too much
  7. Line either a 23cm fluted, loose bottom round tin or a rectangular tin around 30cm x 15cm with the pastry, cutting off any excess, and then chill again for another 15-20 minutes
  8. Use a fork to mark the base

Cover the pastry case base with the filling of your choice - jam, fruit compote, fruit curd. I like a spiced plum jam or rhubarb and ginger compote, although Jo’s mum’s raspberry and tayberry jam is fantastic!

Pre-heat the oven to Gas 3/ 170 and place a baking sheet on the middle shelf.

Make the frangipane topping
  1. Put all the ingredients into a large bowl
  2. Use a handmixer to bring the ingredients together until they are light and fluffy
  3. Use a palette knife to spread over the jam
  4. Sprinkle over the flaked almonds

Place the tart tin on the pre-heated baking sheet - this will help avoid a soggy bottom - and bake for 30-40 minutes until golden. Let the tart cool in the tin for 15 minutes.

If you want to, you can drizzle 50g of icing sugar mixed with water until a pouring consistency over the tart.


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