And then we moved on to pistachio and fig tarts, with a further tart for another chum, Nicole. The next time I made a bakewell tart, and then another for my chum Sarah. Having everything to hand, the second tart only took about 10 minutes to prepare, so well worth keeping some frangipane in your fridge (bring it back to room temperature, and give it a quick re-fluffing with a fork - et voila - instant tart.). The scent load is also greater with the plums. The plums hold up better than the nectarines, though surprisingly they do make the mixture more moist (I would have assumed the nectarines would offer up more water). Luckily, the quantity of frangipane in the recipe allowed me to make two tarts - so the second tart was a plum and frangipane one. That first tart was consumed by the multitudes in my household within twenty-four hours. A quick trawl through some of my favourite chefs revealed a recipe on the BBC site by Angela Hartnett. Spotting some nectarines which needed using up, I thought it would make a delicious variation. The memory has stuck with me for twenty years - served at room temperature - the tart was luscious, creamy, delicately scented - just adorable. We have relatives on the French side of the Swiss-France border, and on our very first visit, we had a plum and frangipane tart. Complete step 6 as above.There's something about the scent of frangipane which has haunted me for decades. Place the tart on the tray and bake at 190☌/Fan 170☌/Gas 5 for about 45–50 minutes until the almond filling and pastry are golden brown. To reheat, loosely cover the tart with foil and reheat in the Roasting Oven on the grid shelf on the floor for about 15 minutes.ĬONVENTIONAL OVEN - Put a heavy flat baking tray into the oven to preheat. Alternatively, complete the tart to the end of step 5, cool, wrap and freeze for up to 1 month. Filled with the frangipane mixture it can be kept forabout 1 hour, covered and refrigerated. PREPARE AHEAD - The pastry-lined flan tin can be kept, covered with clingfilm, in the fridge for up to 24 hours. 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. : 2 oven Lift the tin on to 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. Lift the tin on to a baking sheet and bake on the floor of the Roasting Oven until pale golden, about 15–20 minutes.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. ![]() ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |