I’ve been away with work for a little over one week and my posting schedule suffered because of that. I baked the Frangipane tart a few hours before leaving for Birmingham. Well, it was a very busy and exciting week. I posted the picture of the tart on Wednesday on Instagram and Twitter, but didn’t manage to post the recipe until now.
It was easy to decide what I was going to bake. I never made any of the challenges, but the Frangipane was something I wanted to try for a while. Flaouna wasn’t on top of the list as I don’t like raisins and cheese mixed together. The vol-au-vents were appealing too, but my time was limited.
I made a nectarine Frangipane tart and I sprinkled icing sugar on top. The tart was delicious and I can’t wait to bake it again. I also had the chance of trying out my new tart tray and it was fab, 18cm loose bottom with tiny holes to let the air flow which I got from Lakeland.
Frangipane tart – Ingredients for the pastry:
– 175g plain flour
– 75g cold butter
– 15g sugar
– 1 egg
Frangipane tart – Ingredients for the Frangipane:
– 75g butter at room temperature
– 75g sugar
– 2 eggs
– 75g ground almonds or hazelnuts
– half of tsp of hazelnut extract
– 1 big nectarine cut in slices
Preheat the oven to 190C / 170C fan and place a heavy baking sheet inside to heat up. I used my pizza stone for this.
For the pastry, mix the flour and butter by hand. It can be mixed in a food processor, but I prefer to mix it by hand by rubbing the flour and butter together until it looks like breadcrumbs. Add the sugar and mix, then add the beaten egg. Mix the dough until just holds together.
On a floured surface, roll the pastry thinly, 1-2mm thick. Line the tin with the pastry and make a small lip around the top. Prick the base of the pastry all over with a fork.
For the filling, put the butter and sugar in the food processor and whizz until creamy. Add the eggs and blend them in. Add the ground almonds and the extract and mix.
Put the fruit slices on top of the pastry and spoon the frangipane mixture on top, spreading it evenly. It should be enough to cover the fruits. Place the tart tray on the hot baking sheet. Bake in the oven for 45 – 50 minutes until the pastry is crisp and the tart is golden brown.
To finish sprinkle some icing sugar on top of the tart. You can make an icing with sugar and syrup and brush it on the tart.
There were no soggy bottoms. I don’t know if Paul would have said my tart is a little underbaked. When I watched the show I saw he was looking for a more intense colour. I liked it (hubby liked it too), so I think it was great in the end.
I hope you liked my recipe.