To serve, cut the tart into wedges, place onto plates and pour the custard alongside. Add the filling to a pastry or Ziploc bag and refrigerate while you prepare the pastry. Add remaining ingredients and blend until smooth. Strain into a clean pan and warm through. Add almonds and sugar to a food processor and process until almonds are finely ground (the sugar keeps it from turning to almond butter). When the milk is boiling, pour it onto the eggs whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally until thick enough to coat the back of a wooden spoon. Meanwhile, whisk the egg yolks and sugar together in a bowl. This recipe was straightforward and is a great starting place if you want to learn more about traditional pastries. Once baked, the sweetness of the fruit combined with a tart shell and baked frangipane is supreme. Almond & apple tart 12 ratings This autumnal tart has a delicate, sweet flavour and nutty frangipane filling. Set over a medium heat and bring to the boil. 'I love to use frangipane as a layer in a simple tart, with some fresh fruit or fig jam. 6 ratings Looking for a showstopper dessert for a dinner party If you have the time, it’s well worth making a French apple tart, a classic shop-window patisserie. Top the pastry case with the almond mixture and smooth to the edges, then decorate with the blanched almonds, in concentric circles.īake the tart in the preheated oven for 35-40 minutes, or until the filling has risen, is cooked through and the surface is pale golden-brown.įor the custard, put the milk and cream in a shallow saucepan with the vanilla pod leftover from making the frangipane filling. Fold in the ground almonds carefully by hand. To make the frangipane, beat the butter, vanilla seeds and sugar together in a bowl until pale and fluffy.Ĭrack in the eggs, one at a time, beating well after each addition, until all of the eggs have been fully incorporated into the mixture. Spread the jam over the base of the tart, then place in the fridge to rest for 10 minutes. Remove the beans and paper, then put the tins back in the oven for a further 5 minutes. Line each tin with a circle of baking parchment or foil, add baking beans and bake blind for 10 minutes. On a work surface lightly dusted with flour, roll out the pastry to about 3mm thick.Ĭarefully line a 23cm/9in deep-sided, loose bottomed tart tin with the pastry, pressing the pastry into the edges of the tin. Ingredients For the shortcrust pastry base: 200gm chilled unsalted butter 250gm plain flour 1 tsp caster sugar 135gm sour cream For the Frangipane: 100gm butter 100gm caster sugar 100gm ground almonds 1 free-range egg 10 fresh figs, quartered Method Preheat the oven to 160 degrees C fan forced, (180 degrees C non fan forced). RICK STEIN FIG & FRANGIPANE TARTS CLASSIC FRENCH XMAS RECIPE. Wrap in cling film and place in the fridge to rest for 30 minutes.įor the tart, preheat the oven to 160C/325F/Gas 3. For the pastry, put the butter and flour into a food mixer and mix until the texture resembles breadcrumbs, then add the egg and mix until combined into a firm dough. Almond pastry puff With homemade frangipane Vegetarian Serves 6 Cooks In 28 minutes Difficulty Not too tricky Puddings & desserts Desserts Cheap & cheerful Nutrition per serving Calories 443 22 Fat 29.
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