![]() ![]() If you are interested as well, I am hoping to post a recipe for my pistachio and raspberry frangipane tart as well sometime soon, so watch this space. It seems like a long process but it's not too bad in the end really, just needs some time spent on preparing the individual components beforehand. With a cocktail skewer drag through the lines to create the feathering design. When the tart is COMPLETELY cool, spread a layer of white icing evenly over the top then pipe lines of pink icing across the top of that.Bake the tart in the oven for 25-30 minutes until the frangipane is nicely brown on top.Pipe or spread the frangipane on top of the jam then smooth the top of it.Once the case is cool enough, spread a thin layer of jam over the base.Turn the oven temperature down to 180C/Gas 4.Set the pastry case aside to cool to room temperature.After that, take the tin out of the oven, remove the greaseproof paper and rice and then return to the oven for a further 5 minutes. Blind bake the pastry in the oven for 15 minutes.In all honesty you don't need to go out and buy baking beans if you don't have them, I use uncooked rice and that works fine and is so much cheaper as you can reuse the rice. Add the eggs one at a time, mixing well in between add the vanilla extract and almond extract. Beat on high until very light and fluffy, 3 to 5 minutes. Cover the pastry in greaseproof paper and top with baking beans to help weigh the pastry down. While the tart crust is baking in a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar.I use excess pastry to do this to avoid fingernail marks. ![]() Roll out the rested pastry and line the tin with it, making sure you press the dough into the sides and corners. ![]() Cover with cling film and set aside until needed. If you are going to try the feathering then colour a little icing with pink food colouring. To test whether it is the right consistency, drizzle a little trail over the top and if it sinks into the rest of the icing after a couple of seconds then it's ready.
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