Bakewell cover

Making a Frangipane Tart

Posted over 1 year ago

Slightly late with the post on this one, but if you don't follow me on Twitter or missed it, then here's one of my more recent makes: Frangipane Tart.

Or Bakewell Tart. Depending on whose definition you believe.

This recipe is from the fabulous Pastry by Richard Bertinet and is an absolute dream.

Make the pastry in a big batch, freeze all you're not going to use (means all you need to do is defrost it for a few hours when you want to make something else, no faffing around) - and set to work.

The almond frangipane filling filling is incredibly easy to make and if you have pre-prepared pastry, it's ultra-quick start to finish.

Wont give away what's in the book as that's a little unfair, but it works really well :)

Inside

Bakewell inside

As we go through... the keyhole...

The recipe in the book doesn't call for jam, but it does add a nice little flavour to it (although the frangipane is fantastic and moist on its own).

Made these for Father's Day, and worked really well. Another happy make!

by Steve Farnworth

Steve Farnworth is a petrolhead, coffee drinker, amateur chocolatier, web developer and digital marketer from England, UK.

Find Steve on Twitter and Google Plus

© 2017