frangipane tart gold on top, raw in middle! please help right now!?!
Answers:
Wow what a cool recipe.
Sorry not familiar with that particular one, but in general terms, if something isn't cooking in the middle, but is burning on top then one of two things can fix it.
1. Cover it with foil or baking paper. This will trap heat and protect the top from direct heat. Combine this with fanbake is best.
2. Lower the temperature. You may have it on too hot. Lower the temp or if it is close, you could try turning off the oven and letting it cook for another 5-15 minutes in the residual heat. Trial and error is the only way to know for sure.
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I'm guessing it's a little late for advice, but here goes. . .
As someone already said, your two best options are covering it with foil and/or turning down the oven temperature. Some ovens run hotter than they say they are, and this will screw up the cook-time; mine actually runs about 100 degrees hotter than what I set it to.
Since you said your oven is already as low as it goes, you'll want to cover your tart with foil. You don't have to cover it tightly; just loosely place a piece of foil on top, and bake until the tart is cooked through. The foil keeps the heat waves from bombarding the surface of the food, but doesn't stop the heating/cooking process altogether.
