Pastry week – a bit like bread week – is my nemesis. It’s usually always a double take for me with pastry so when I saw the bakes for this week I had no qualms about what I was going to do. Vol au vents – nope, I resorted to ready made puff pastry last year, so no go this time! Flaouna (what?!) – nope, no time to attempt a technical challenge at the minute with the business and stress of moving house. So a frangipane tart it was.
I’ve made a tart before so I could just about manage shortcrust pastry, but I’ve never actually made frangipane let alone experiment with flavours so I just went with a classic almond flavour, because as you can see I am hosting the linky this week (last minute!) so I had to come up with something quick! I wanted to make it flavoursome and pretty though so I went with a rainbow fruit topping; I think it looks great and it tastes delightful too!
Ingredients (serves 10-12)
- 200g plain flour
- 110g butter
- 100g golden caster sugar
- pinch of salt
- 1-2tbsp water
- 100g butter
- 100g caster sugar
- 3 eggs
- 100g ground almonds
- 300g tub creme fraiche
- green/black grapes
- icing sugar, to dust
- Preheat oven to gas 5/375F/190C. Set a 9 inch tart tin with a removable base to the side (no need to grease or line).
- In a large bowl, mix together the flour, sugar, butter, and salt until it resembles breadcrumbs.
- Add a little water – I found 1 tbsp was about enough – and form into a smooth ball.
- Wrap in cling film and refrigerate for 20-30 mins.
- In the meantime, prepare your frangipane. In a clean bowl using a hand mixer, mix the butter, sugar, eggs, and almonds until well combined.
- Roll out your pastry to an even thickness, and so it is a little larger than your tin in diameter (overhang is okay as it will shrink anyway). Carefully place over and press gently into your tin.
- Pour in the frangipane mixture and gently shake so it spreads evenly, then bake for 30-35 mins until the pastry is just browning and the frangipane is golden.
- Leave the tart to cool in the tin (on a cooling rack) and then neatly trim if needed.
- Once completely cooled (I left mine in the fridge overnight) spread the creme fraiche almost to the edge of the tart.
- Starting in the middle, place your fruits in circles to resemble the colours of the rainbow.
- Dust lightly around the edges with icing sugar.
- Keep in the fridge until ready to serve.