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Frangipane Tart

Guest Chef Recipe

Frangipane Tart
Courtesy of Rose Elliot
freezable
2 spoon difficulty rating

90

Serves: 6-8

Frangipane Tart

This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of jam. Everyone who tries it loves it, so I hope you will too.

Ingredients: 

For the pastry

You can also use ready-to-use shortcrust pastry (eg Jus-Rol and some supermarket own brands)

  • 225g/1¾ cups plain (all-purpose) flour
  • 25g/¼ cup ground almonds
  • 150g/⅔ cup pure coconut oil or vegan butter/spread
  • Pinch of salt

For the frangipane filling

  • 180g/1¾ cups ground almonds
  • 90g/scant ½ cup caster (superfine) sugar
  • 75g/⅓ cup vegan butter/spread
  • 2 tbsp cornflour (cornstarch)
  • 180ml/¾ cup almond milk
  • 1 tsp vanilla extract
  • 2 tsp almond extract
  • Pinch of salt

To decorate

  • 200g/7oz (approx.) raspberry jam (jelly), (about ½ jar)
  • 80g/½ cup icing (confectioners’) sugar
  • 50g/2oz dark (bittersweet) chocolate, melted (using a double broiler method/bain-marie)

Method: 

Pastry

  1. Mix all the ingredients for the pastry together in a bowl by hand, until the mixture forms a dough. Alternatively, blitz in a food processor for 1 minute until well combined. 
  2. Form the pastry into a ball, flatten it slightly and place it between 2 large sheets of greaseproof paper. Thinly roll out the pastry to fit a 25cm (10in) round shallow flan tin (tart pan). Prick the pastry all over with a fork, then place in the freezer for 20 minutes.
  3. Meanwhile, preheat the oven to 180°C/350°F/Gas Mark 4.
  4. Bake the tart case for 18–20 minutes until just golden at the edges, then set aside to cool.

Filling

  1. Meanwhile, place all the filling ingredients into a food processor and mix to a smooth batter.
  2. Cover the bottom of the cooled tart case with enough jam (jelly) to form a thin layer (the quantity can be adjusted to taste; the more jam, the sweeter the tart), then pour over the frangipane batter mixture to cover. Bake for a further 30 minutes until the filling is puffed up and golden. Set aside to cool. 

Decoration

  1. To decorate, add about 2–3 tsp water to the icing (confectioners’) sugar to make a thin glacé frosting. Cover the tart with a thin layer of the frosting, then pipe over the melted chocolate to finish.

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