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Frangipane tart
serves 10
ingredients
For the pastry
100g/4oz caster sugar
50g/2oz ground almonds
100g/4oz plain flour
75g/3oz butter, cut into small dice
1 large egg
1 egg yolk
grated zest of 1 small lemon
2 teaspoons water
pinch of salt
For the filling
50g/2oz butter
50g/2oz caster sugar
50g/2oz ground almonds
50g/2oz white breadcrumbs
1 large egg
3 drops of almond essence
4 tablespoons raspberry jam
• To make the pastry, put the sugar, almonds and flour into a blender or
food processor, and whiz at full speed for a few seconds. Add the butter
and work again until just blended. The mixture should resemble fine
breadcrumbs.
• Add the egg and egg yolk, the lemon zest, 2 teaspoons water and a
pinch of salt. Work again until the pastry balls. Wrap in cling film and
refrigerate for 2 hours.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Roll out the chilled pastry, and use to line a greased 20cm/8in loosebottomed
tart tin. If it breaks it can be repaired by pressing with your
fingers. Make the shell as even as possible, with a double thickness
round the edges, and pushed right up to the top as it will shrink as it
bakes. Be careful to press into the bottom edges to eliminate air between
the tin and the pastry.
• To make the filling, put the butter, sugar, almonds and breadcrumbs into
the blender and work briefly to mix. With the machine running on full
speed, add the egg and almond essence until a smooth paste forms.
• Put the shell on a baking tray, prick the bottom with a fork and line with
foil. Fill with baking beans and bake blind for 10 minutes.
• Remove the foil and beans, and leave to cool slightly, then fill the base
with a layer of raspberry jam. Cover this with the almond paste. Scrape
the surface smooth and level.
• Return to the oven and bake for 25–30 minutes until risen and lightly
browned. Serve warm or at room temperature.
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