Almond essence added to the cream works really well: about 1 teaspoon per 250 ml (cup) of cream. Arrange the plums on top of the tart and pour the jam glaze over the top. The tart is normally served with whipped cream or crme frache. Bring to the boil, stirring constantly, then pass through a fine sieve and leave to cool a little. Using the base as a guide, cut a circle approximately 5cm larger then the base, all the way around. Press the 2 sheets of pastry together and roll them out to 40cm diameter x 1cm thickness (make sure the puff pastry is at room temperature). Have ready a 25cm tart pan with removable base. Put the apricot jam into a small saucepan with a tablespoon of water. Preheat the oven to 190☌ (170☌ fan-forced).Bake the tarts for 18 to 24 minutes, until their tops are lightly browned. Frangipane is a French term, originating in the 17th century, but its derivation is not entirely clear. Beat in the eggs, then add the almond flour, stirring just to combine. A nutty wholemeal pastry case, filled with a delicious almond amaretto frangipane and topped with juicy plums. Known as Le Saint-Germain, this French almond cake with rum was invented in 1920 in Saint-Germain-en-Laye, near Paris.Its also a great make-ahead recipe, as tastes even better 2-3 days later. To make the filling: Beat together the butter, salt, sugar, flour, and extracts. Bake in the preheated oven for 25–30 minutes, or until the top is golden. Remove from the oven and cool while you make the filling. Spoon the filling into the pastry shell and smooth the top with a spatula.To make the filling, cream the margarine, sugar, egg replacer, amaretto and vanilla extract together with a wooden spoon in a large mixing bowl.Bake the pastry shell for 10 minutes, then set aside to cool. Roll the pastry out to around 3 mm/1⁄8 inch thick and use it to line a 25-cm/10-inch round, fluted baking tin. Turn the dough onto a lightly floured work surface and shape it into a firm ball.Stir in the egg replacer and sufficient cold water to bring the mixture together to form a dough. Rub in the margarine with your fingertips. ![]() To make the pastry, put the flour, icing sugar, xanthan gum and salt into a large mixing bowl and mix together with a wooden spoon.Make up the egg replacers for the pastry and the filling in two small bowls according to the packet instructions and beat them with a fork for a minute until bubbly. Bake for 40-45 minutes until the pastry is golden, the fruit tender, and the custard set. Preheat the oven to 180☌/350☏/Gas Mark 4. Pour the custard mixture right over the plums and place small pieces of butter on top of the tart.
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