Sunday, February 17, 2008

Frangipane tart- not a flower but still as sweet!

I got the recipe from Stephanie Alexander's cook companion. The recipe calls for flaked almonds and you can also mix it up with berries. I didn't have almond but had some frozen berries and just threw them in. Very tasty end result!

Ingredients
Short crust pastry
- 180g unsalted butter left at room temperature for 30 min
-240g plain flour
- pinch of castor sugar
- 1/4 cup water

Almond frangipane
-120g butter
-150g castor sugar
-200g almond meal
-2 eggs
-1/4 cup brandy or rum

-2 tbs jam (it asks for apricot but I used plum just as good!)
-flaked almonds (didn't have any)

For the pastry
-Sift flour and rub with butter. Add sugar and slowly add water until until the mixture is incorporated into a nice dough.
- Refrigerate for 30min. Dust with flour and roll out to cover a 22-25cm tart dish.

For the frangipane
- Cream butter and sugar in food processor, then add ground almonds eggs and brandy until well combined.
- Blind bake pie crust for 20min at 200 C but keep an eye on the pastry or it will burn!
- Warm jam and spoon over pastry to seal any cracks
- Add frangipane mixture then dot with berries.
- Bake tart at 180 C for 15 min. If you have almonds take out the tart and generously scatter almond flecks
- Return to oven and cook for a further 10 min or until tart is brown and springy to touch.


Enjoy with a dollop of cream and some iced tea!

2 comments:

  1. Looks great M's... The berries look like a better selection anyway!

    ReplyDelete
  2. MMmm must give it a go. Looks heaven and is crying out for a slab of clotted cream - LOL!

    BTW will any of 'The Fawners' be joining us at the next gathering of Melbourne Food Bloggers at
    Bloggers Banquet 2? The Purple Goddess is hosting it at her place in Dromana where we will be able to utilise her wood fired oven constructed in consultation with the local Greek community. Should be a hoot...again.

    ReplyDelete

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