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Mary berry apricot frangipane tart9/20/2023 ![]() Set aside to cool, in the tin, on a wire rack, then remove from the tin and cut into rectangles to serve. Apricot-scented icing adds a pretty finishing touch A smart, delicate tart starring tender apricots and an almond frangipane filling in a crisp pastry case. JJump to Recipe This Apricot Frangipane Tart is a French Summer classic, through and through. Decorate the top of the filling with the apricot halves.īake the tart in the oven for 30-35 minutes, until the filling has risen and is golden-brown, and a skewer inserted into the centre comes out clean (if it doesn’t, return the bake to the oven for a further 5 minutes). Alternatively, use a free-standing food mixer to do this.īeat in the eggs one at a time, waiting until each has been incorporated into the mixture before adding the next.įold in the flour, ground almonds and baking powder.īrush the pastry with the warmed apricot jam, then spoon in the filling mixture and smooth the top with a palette knife. The apricots need to be as dry as possible to prevent the juice soaking into the pastry. Step 2: First make the pastry, either by mixing the flour and butter in a food processor or by hand rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs. ![]() Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine. Mary Berry's apricot frangipane tart recipe Sprinkling extra ground almonds on the cooked pastry base before adding the apricots helps to absorb extra moisture. A smart, delicate tart starring tender apricots and an almond frangipane filling in a crisp pastry case. Step 1: Preheat the oven to 190☌/170☌ fan/gas mark 5, and slip a heavy baking sheet inside to heat up. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. ![]() Discard the cardamom husks, leaving the seeds in the pan. 75g (3oz) ground almonds, plus extra for sprinkling (optional, see tip below) 2 x 400g tins of apricot in slices. Chill in the fridge while you make the filling.īeat the butter and sugar in a large bowl for 5 minutes, until pale, fluffy and well combined. Remove 5 of the dried apricots and tear each in half, then set aside. Roll the pastry onto a rolling pin, then line the cake tin with the pastry, pressing it gently into the corners and trimming away any excess. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further 5. Roll out the pastry onto a lightly floured work surface until it is slightly larger than the cake tin and 0.5cm/¼in thick. Line the pastry case with kitchen foil and fill with baking beans. Grease a 30x23cm/12x9in cake tin with butter and line with baking paper.
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