This weeks challenge on the #GBBO was pastry and one of my favourite pastries is a frangipane tart, this recipe is enough for two 28cm /11 inch tart tins and I like the mixture to be quite strong with almond essence so if you prefer it to be a little more subtle just halve the amount. You can see from the photos that my blueberries after baking didn’t quite do the job! But baking for me is all trial and error, they tasted great in the end and the girls had fun helping to pipe in the frangipane mixture.
I used strawberry jam at the base of one of the tarts but you can use any jam, traditionally raspberry jam for a bakewell tart. I was a bit worried that my pastry wouldn’t be up to scratch but I made sure I chilled it well after forming a dough and this really helped to roll it thin enough to line the tins. You can glaze the cooling frangipane tarts with some sugar dissolved into warmed water or use some icing sugar with water, I like the finish it gives just ensure you brush it all over the tart including the pastry.
For The Pastry
- 350g plain flour
- 150g cold cubed butter
- 50g caster sugar
- 2 beaten eggs
For The Filling
- 150g softened butter
- 150g caster sugar
- 4 beaten eggs
- 150g ground almonds
- 2 teaspoons almond extract
- 3-4 teaspoons of strawberry jam
For The Topping
- Preheat the oven to 190C / gas mark 5 and lightly grease a flan dish.
- To make the pastry mix the flour and butter by rubbing in the mixture until it resembles breadcrumbs.
- Add the sugar to the mixture and combine followed by the egg and a little water.
- Wrap the dough in cling film and let it rest in the fridge for about 30 minutes.
- Remove the dough and roll on a floured surface to about 2mm in thickness and the right size for the baking tin.
- Line the tin with the pastry and blind bake for 10 minutes.
- To make the frangipane filling add the butter and sugar into a food mixer and beat until creamy and pale.
- Add the eggs slowly until combined and then the ground almonds and the almond extract until thoroughly combined.
- When the pasty case has cooled a little trim the edges with a sharp knife or a nutmeg grater being careful to create a smooth finish.
- Spread one of the frangipane tarts with the strawberry jam before piping the mixture.
- Pipe the mixture into the cooled tart pastry into a circle and arrange the fruit into a pattern being careful not to press the fruit in too hard.
- I cut the strawberries into fan shapes and arranged the blueberries into straight lines but experiment with patterns that work for you.
- Place the tin onto a baking sheet and bake in the oven for 35-45 minutes or until golden brown.
To Make The Glaze
- Mix the icing sugar with some water and brush over the tart to give a glossy finish.
*The pink pastry brush was sent to me from Brabantia and as I have a growing collection of pink baking equipment so I was delighted to use it in this recipe!
I am linking this recipe up with Jenny at Mummy Mishaps and the