![]() I would say, just pop a timer on for half an hour, then check it regularly after that, until the centre looks and feels set.ġ/2 tsp almond essence (sadly I had to use extract, but it still tasted good) In the end it took a little over an hour, but it was definitely worth the wait. Whilst the recipe I used for the filling suggested 30 minutes in the oven, I found that even after 45 minutes it wasn’t quite set. One thing I would say about this recipe is that the cooking time for the frangipane will vary greatly according to your oven. For a tin this size you’re also left with a little extra pastry for making the compulsory jam turnover. This recipe has never failed me and tastes divine, whilst being open to adding other flavours like orange zest or vanilla. (Mary Berry and Paul Hollywood would never stand for that sort of thing.) It did result in quite a crispy pastry case but I’m all for that.įor the pastry element, I used a trusted Jamie Oliver sweet pastry recipe from his book Jamie’s America. I decided to blind bake my pastry as I have a major fear of the dreaded soggy-bottom. For the uninitiated, blind baking means partially cooking your pastry before adding the tart filling. In searching for recipes I found that not everyone feels the need to blind bake their pastry. This tart definitely feels like a special treat. I eat nectarines almost every day anyway, with yoghurt and oats for breakfast, but sometimes it’s nice to make them feel a little more special. Here I’ve added nectarines, in an attempt to make the most of the glorious summer fruits that are everywhere at the moment. I loved nothing better than sitting on the kitchen floor, fashioning the marzipan into little egg shapes for the tiny, chicken cake decorations to sit on and then scoffing the lot. Frangipane feels (and tastes) like a grown up version of those stolen marzipan moments. My mum always made fabulous fruit cakes for Christmas and Easter, meaning that there was always a block of marzipan in the ingredients cupboard. I think my own personal obsession comes from an over consumption of marzipan in my younger years. Concealing apricots, plums, raspberries or gooseberries, the whole lot of us would be overjoyed with any combination. Back in my family home the frangipane tart is the ultimate treat. If you could show me a better way to bring them together than a frangipane tart, I’d be extremely surprised, and I’m sure it wouldn’t make my kitchen smell quite so amazing.įrangipane, that beautiful almondy, spongey stuff, reminds me of home. Today is another day of combining things that I love.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |