![]() The search for the ultimate autumnal Sunday roast dessert is over. More about "mary berry frangipane tart recipes" Dry each one individually with kitchen paper.Īn easy way of removing the tart from the tin is to stand the tart tin on one or two tins or jars the ring around the tart can then be lowered to your work surface, leaving the tart on the base of the tin. Slide the tart off the base on to a serving plate. ![]() The apricots need to be as dry as possible to prevent the juice soaking into the pastry. Sprinkling extra ground almonds on the cooked pastry base before adding the apricots helps to absorb extra moisture. Using a spoon, zigzag the icing over the tart and leave to set.Ĩ Remove the tart from the tin and transfer to a serving plate. Serve warm or cold. Alternatively, beat together with a wooden spoon if making by hand.ĥ Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top, spreading it evenly to cover the apricots.Ħ Sit the tart tin on the hot baking sheet, and bake in the oven for 45–50 minutes until the pastry is crisp and the tart is golden brown.ħ To finish, make a glacé icing by mixing together the icing sugar and apricot juice, adding enough juice to give a pouring consistency and for the icing to hold its shape. Place the butter and sugar in the food processor (no need to wash this out first) and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Prick the base of the pastry all over with a fork.Ĥ Next make the frangipane filling. Mix until the dough just holds together.ģ Roll the pastry out on a floured surface as thinly as possible, 1–2mm (1/16in) thick, and use to line the tin, making a small lip around the top. Add the sugar and mix in briefly, then add the egg and ½–1 tablespoon of water. Preheat the oven to 190☌/170☌ fan/ Gas 5, and slip a heavy baking sheet inside to heat up.Ģ 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. Serve warm with cream or crème fraîche.ġ You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 3–4cm (1¼–1½in) deep. Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds.If the pastry is becoming too dark, place a ring of foil around the edge. After this time, put the cold plain shelf on the second set of runners and continue to bake for a further 15–20 minutes until the almond filling is set and golden brown. In a two-oven Aga, lift the tin onto a baking sheet and bake on the floor of the roasting oven for 15–20 minutes until pale golden. Then transfer to the centre of the Baking Oven until set and golden brown, another 15–20 minutes. OR to bake in an Aga, lift the tin on to a baking sheet and bake on the floor of the roasting oven until pale golden, about 15-20 minutes.Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown. Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat.Be sure to leave enough room between them to allow the frangipane mixture to rise. Arrange the pear halves, cut side down, attractively on the filling. Spoon the frangipane mixture into the pastry case and level the top using a small palette knife.If possible, chill for a further 30 minutes. Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5cm deep.Leave this mixture in the fridge until required. Process for a few seconds until well incorporated. Add the ground almonds, flour and almond extract. Scrape down the sides of the bowl with a spatula. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Make the filling in the unwashed processor. ![]() Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes or until manageable. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds.
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