1/23/2024 0 Comments Mary berry frangipane tartPlace the butter and sugar in the food processor (no need to wash this out first) and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Prick the base of the pastry all over with a fork.Ĥ Next make the frangipane filling. Mix until the dough just holds together.ģ Roll the pastry out on a floured surface as thinly as possible, 1–2mm (1/16in) thick, and use to line the tin, making a small lip around the top. Add the sugar and mix in briefly, then add the egg and ½–1 tablespoon of water. Preheat the oven to 190☌/170☌ fan/ Gas 5, and slip a heavy baking sheet inside to heat up.Ģ First make the pastry, either by mixing the flour and butter in a food processor or by hand – rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs. Serve warm with cream or crème fraîche.ġ You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 3–4cm (1¼–1½in) deep. Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds.If the pastry is becoming too dark, place a ring of foil around the edge. After this time, put the cold plain shelf on the second set of runners and continue to bake for a further 15–20 minutes until the almond filling is set and golden brown. In a two-oven Aga, lift the tin onto a baking sheet and bake on the floor of the roasting oven for 15–20 minutes until pale golden. Then transfer to the centre of the Baking Oven until set and golden brown, another 15–20 minutes. OR to bake in an Aga, lift the tin on to a baking sheet and bake on the floor of the roasting oven until pale golden, about 15-20 minutes.Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown. Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat.Be sure to leave enough room between them to allow the frangipane mixture to rise. Arrange the pear halves, cut side down, attractively on the filling. Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. If possible, chill for a further 30 minutes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |