GBBO August Recipe: Frangipane Tart

With the return of the Great British Bake Off last night (and being the end of the month), it seemed appropriate to make the August recipe on my calendar and this month was the turn of the frangipane tart.

GBBO Calendar August Recipe - Frangipane Tart

I’ve made mini frangipane tarts before when I was trying to mimic my Grandma’s recipe, but this was a big one, where the pastry needed to be baked blind, something I’ve never done before. I also had an unfortunate incident when my hand mixer decided to break just as I was starting to make the filling for the tart and so I finished off the almond mixture by hand giving myself an impromptu upper body workout.

Now while this recipe looks long and you need a good few hours from start to finish, it’s actually fairly simple step by step. Also, if you don’t like peaches and raspberries, you can swap the fruit for something you do like, or just make it like one massive bakewell tart and add some icing and a few dried cherries.

If you would like to give this tart a go, the recipe is below. Happy Baking!

Frangipane Tart, GBBO Calendar August Recipe

Ingredients:

For the pastry base:

225g plain flour

100g unsalted butter

50g caster sugar

1 medium egg

1 tablespoon of icy cold water

For the almond filling:

175g unsalted butter

175g caster sugar

4 medium eggs

175g ground almonds

1 teaspoon of almond extract

Generous ½ jar of raspberry jam

For the decoration:

3 ripe peaches or 1 x 420g tin of sliced peaches

200g fresh raspberries

4 tablespoons of apricot jam

How to…

First, start by making the pastry

By hand, sift the flour into a large bowl, add the diced butter and rub in the mixture until it looks like fine crumbs

Then stir in the sugar

Beat the egg with the water in a separate bowl and stir into the crumbs with a round-bladed knife to make a slightly soft but not sticky dough

GBBO Calendar August Recipe Frangipane Tart - making pastry

Wrap the dough in clingfilm and chill in the fridge for 20 minutes until firm but not hard

Preheat your oven to 190°C and put a baking tray in to warm up

Roll out your pastry on a lightly floured worktop and use to line your flan tin

GBBO Calendar August Recipe Frangipane Tart - making pastry

Prick the base of the pastry case well with a fork and pop it back into the fridge to chill for 10 minutes

Line the pastry case with greaseproof paper, fill with baking beans, set onto the heated baking tray and bake blind for 15 minutes until the pastry is set and the edges are lightly coloured

GBBO Calendar August Recipe Frangipane Tart - pastry baked blind

Remove the paper and beans and pop your pastry back into the oven for a further 10-12 minutes until the base is cooked through and there are no damp patches – then set aside to cool (now the recipe says to leave the oven on but if you’re going to leave your pastry case for a while, you may want to turn the oven off and then back on when you’re ready to make the filling)

GBBO Calendar August Recipe Frangipane Tart - pastry case baked

To make the almond filling, put the soft butter and sugar into a bowl and beat with an electric mixer until creamy and smooth

Add the eggs and whisk until combined

Fold in the ground almonds and almond extract

Spread a thin layer of raspberry jam over the base of the pastry case

Spoon the almond mixture on top and spread evenly

Bake in a heated oven for 30-40 minutes until the filling is golden and feels springy when gently pressed in the centre

GBBO Calendar August Recipe Frangipane Tart

Remove the tart from the oven and leave to cool

Once the tart is cold, you can start on the decoration

GBBO Calendar August Recipe Frangipane Tart - decoration

If you are using fresh peaches they will need to be peeled first, sliced and have the stone removed, if you are using tinned peaches, drain thoroughly and slice the thicker ones in half

Arrange the peach slices and (washed) raspberries in neat circles on top of the tart

GBBO Calendar August Recipe Frangipane Tart - decorationGBBO Calendar August Recipe Frangipane Tart - decoration

Warm the apricot jam in a small saucepan over a low heat, then press through a sieve to remove any lumps of fruit

If necessary, reheat the apricot jam so it’s nice and runny, then gently brush over it over the fruit to glaze

Leave to set before serving

GBBO Calendar August Recipe Frangipane TartIMG_3769IMG_3780GBBO Calendar August Recipe - Frangipane Tart

 

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