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Tuesday, November 22, 2011

Frangipane Tart

When I saw this tart in Anncoo's blog, I was literally drooling over her gorgeous creation. I know I had to bake one to enjoy and was I  so glad that I did,  this tart was delicious! Ken whipped up a simple vanilla sauce to go with it and it was a perfect combination...every flavour just came together so beautifully!



I followed David Lebovitz's tart shell recipe just because it was so easy...here's the recipe for my own reference:-

Prebaked Tart Shell (makes one 9 inch/23cm tart)

85g unsalted butter, at room temperature
50g sugar
1 large egg yolk
140g plain flour
1/8 teaspoon salt


In a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until just smooth, about 1 minute.
Add the egg yolk and mix for 30 seconds on low speed. Add the flour and salt and mix just until the dough comes together in a smooth, homogeneous mass. Don't over mix. Pinch off a jelly bean–size piece of dough, wrap it in cling film, and set aside.
Place the remaining dough in the centre of a 23cm tart tin with a removable bottom (I do not have a removable bottom tart pan so I use the regular one). Use the heel of your hand to press the dough evenly across the bottom of the tin; try to get the dough as smooth as possible. Use your fingers to press the dough up the sides and to the rim of the tin; make sure that the dough is not too thick in the corners.
Freeze the dough-lined tart tin until the dough is firm, at least 1 hour. (I only freeze for 30 minutes)
Preheat the oven to 190C (gas mark 5).
Set the tart tin on a baking tray and prick the frozen tart dough about 10 times with a fork. Bake the tart shell on the baking tray for 7 minutes, then check if the bottom has puffed up; if it has, gently press it down with the back of a metal spatula. Continue baking until deep golden brown, 15 to 20 minutes more.
Remove from the oven. While the tart shell is hot, if there are any large fissures, pinch off small pieces of the reserved unbaked dough, and use your fingertip to gently smooth them into the cracks until the cracks are filled. (There's no need to bake longer as the heat from the still-warm tart shell will firm it up.)
Storage: Tart dough can be frozen for 1 month, either formed into a disc or pressed into the tart tin. The tart shell needs to be used the day that it's prebaked, so don't bake it until you need it.

For the frangipane filling (adapted from Anncoo's Journal)
   
100g Butter, softened
90g Caster sugar (original was 110g)
1 Egg
1 Egg yolk 
120g Almond meal (I ground my own with toasted almond)
35g Plain flour
20g Flaked almonds

Method:




1. Beat butter and sugar until light and creamy.
2. Gradually add the egg and egg yolk and beat until just combined.
3. Use a rubber spatula to fold in almond meal and plain flour into egg mixture until just combined.
4. Spoon mixture into the pastry case and top with flaked almonds.
5. Bake at preheated oven 180C for about 30 minutes or until the frangipane has set.

 Enjoy! This tart is really fragrant and delicious! So good with creme anglaise:)

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