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 :)
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!