Can anyone let me have a good recipe for a10" Frangipan tart?!
Serves: 6 to 8
Ingredients
150g plain flour
75g butter, cut into small pieces
1 medium egg yolk
2 tbsp cold water
25g caster sugar
For the filling:
2 medium egg yolks
50g ground almonds
A few drops of almond essence
Grated rind and juice of 1 lemon
2 x 150g punnets raspberries
50g caster sugar
For the topping:
3 medium egg whites
100g caster sugar
50g flaked almonds, toasted
Method
Preheat oven to 200°C, gas mark 6.
Blend the flour and butter in a food processor until it forms crumbs, then add caster sugar, egg yolk and 2 tbsp cold water. Process to form a dough, then turn out and knead on a lightly floured surface.
Roll out the dough and line a 23cm flan tin. Trim the edges, then line the pastry case with greaseproof paper and baking beans. Bake for 15 minutes, then remove the paper and baking beans and cook for a further 5 minutes, until pastry is light golden. Remove from the oven, and turn down heat to 180°C, gas mark 4.
Mix together the ground almonds and caster sugar. Stir in the almond essence, lemon rind and juice and egg yolks. Spread the mixture over the base of the pastry case and sprinkle the raspberries over the top.
Whisk the egg whites in a large bowl until they form stiff peaks. Whisk in the sugar, a tablespoon at a time, then fold in half the flaked almonds. Spoon the mixture over the top of the tart, then swirl it over to ensure the filling is sealed in all round. Sprinkle the remaining flaked almonds over the top.
Return the tart to the oven for 20-25 minutes, until the meringue is golden. Serve warm or cold.
Answers: raspberry frangipane tart
Serves: 6 to 8
Ingredients
150g plain flour
75g butter, cut into small pieces
1 medium egg yolk
2 tbsp cold water
25g caster sugar
For the filling:
2 medium egg yolks
50g ground almonds
A few drops of almond essence
Grated rind and juice of 1 lemon
2 x 150g punnets raspberries
50g caster sugar
For the topping:
3 medium egg whites
100g caster sugar
50g flaked almonds, toasted
Method
Preheat oven to 200°C, gas mark 6.
Blend the flour and butter in a food processor until it forms crumbs, then add caster sugar, egg yolk and 2 tbsp cold water. Process to form a dough, then turn out and knead on a lightly floured surface.
Roll out the dough and line a 23cm flan tin. Trim the edges, then line the pastry case with greaseproof paper and baking beans. Bake for 15 minutes, then remove the paper and baking beans and cook for a further 5 minutes, until pastry is light golden. Remove from the oven, and turn down heat to 180°C, gas mark 4.
Mix together the ground almonds and caster sugar. Stir in the almond essence, lemon rind and juice and egg yolks. Spread the mixture over the base of the pastry case and sprinkle the raspberries over the top.
Whisk the egg whites in a large bowl until they form stiff peaks. Whisk in the sugar, a tablespoon at a time, then fold in half the flaked almonds. Spoon the mixture over the top of the tart, then swirl it over to ensure the filling is sealed in all round. Sprinkle the remaining flaked almonds over the top.
Return the tart to the oven for 20-25 minutes, until the meringue is golden. Serve warm or cold.