Sunday, 25 March 2012

Frangipane Tartlets

Frangipane Tartlet recipe- it looks complicated but it really isn't and if you use a food processor it takes not time at all.
Recipe via the original- Mary Berry

French Sweet Pastry
100g plain flour
50g softened butter
50 castor sugar
2 large egg yolks

Frangipane filling
50g softened butter
50g castor sugar
1 large egg (beaten)
65g ground almonds
1/4 tsp almond extract
50g flaked almonds
3 tbspapricot jam (to finish)

1. To make the sweet pastry-measure the flour into a bowl, rub in the butter with fingertips until it looks like fine breadcrumbs. Stir in the sugar, then add the egg yolks and mix until it forms a dough (this can be done by hand or in a food processor) Knead until it becomes smooth, then wrap in cling-film and leave to rest in the fridge for approx. 30 minutes.
2. Pre-heat the oven to 190C/fan 170C/Gas 5. Roll the pastry out onto a floured surface and cut out 12 rounds  (7.5cm plain pastry cutter). Re-roll only once. Carefully place the pastry into the tins, prick with a fork to stop them from rising, and place in the fridge.
3. For the filling, measure the butter and sugar into a bowl and beat together until light and fluffy. Gradually beat in the egg, then stir in the ground almonds and almond extract.
4. Fill the chilled cases with the Frangipane and scatter with flaked almonds.
5. Bake in the pre-heated oven for approx. 15 minutes, or until golden and firm. Carefully ease the tartlets from the tin and place on a wire rack to cool.
6. For the glaze, make sure there's no lumps in your apricot jam (you can use a sieve, to sieve the bits out) place measured amount into a small pan and warm gently, brush the tartlets with the apricot glaze.

You could always add glace icing and a cherry to the top for a 'kind of' Bakewell.

Happy Baking
Love Florence

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