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madbakerThis week's Resolution Recipe: Jam Frangipane Tart.
Pastry:
225 g flour
100 g butter, cubed
50 g sugar
1 egg
Filling:
175 g butter
175 g sugar
4 eggses
175 g ground almonds
1 tsp almond extract
200 g jam (I used strawberry)
Heat the oven to 375 with a heavy, flat baking tray in it.
Measure the flour and butter into a food processor and briefly process until just rubbed in. Add the sugar and mix, then add the egg and 1 Tbsp water. Process until the mixture just holds together. Wrap in plastic wrap and chill for 20 minutes.
Roll the pastry out on a floured surface and use it to line an 11" flan tin. Prick the base of the pastry then chill for 10 minutes. Line with parchment and baking weights. Place on the preheated tray and bake blind for 15 minutes, until the pastry is set and pale brown. Remove the paper and weights and bake for a further 10-12 minutes.
Put the butter and sugar in the same food processor and pulse until creamy. Add the eggses and blend, then mix in the extract and ground almonds. Spread a thin layer of jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set.
What worked: I liked it.
What didn't: The wife did not like it at all. She has completely gone off marzipan, and the filling just tasted like marzipan to her. The crust was a bit over-baked in places, and the jam completely disappeared. Raspberry or apricot probably would have worked better.
Will I make it again? No real point.
Pastry:
225 g flour
100 g butter, cubed
50 g sugar
1 egg
Filling:
175 g butter
175 g sugar
4 eggses
175 g ground almonds
1 tsp almond extract
200 g jam (I used strawberry)
Heat the oven to 375 with a heavy, flat baking tray in it.
Measure the flour and butter into a food processor and briefly process until just rubbed in. Add the sugar and mix, then add the egg and 1 Tbsp water. Process until the mixture just holds together. Wrap in plastic wrap and chill for 20 minutes.
Roll the pastry out on a floured surface and use it to line an 11" flan tin. Prick the base of the pastry then chill for 10 minutes. Line with parchment and baking weights. Place on the preheated tray and bake blind for 15 minutes, until the pastry is set and pale brown. Remove the paper and weights and bake for a further 10-12 minutes.
Put the butter and sugar in the same food processor and pulse until creamy. Add the eggses and blend, then mix in the extract and ground almonds. Spread a thin layer of jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set.
What worked: I liked it.
What didn't: The wife did not like it at all. She has completely gone off marzipan, and the filling just tasted like marzipan to her. The crust was a bit over-baked in places, and the jam completely disappeared. Raspberry or apricot probably would have worked better.
Will I make it again? No real point.
