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Categories:Viewed: 29 - Published at: 7 years ago
Ingredients
- 250 gm Fresh or possibly frzn shortcrust pastry, defrosted if frzn (8oz)
- 125 gm Butter, slightly softened (4oz)
- 125 gm Caster sugar, (4oz)
- 2 med Size Large eggs, beaten
- 1 tsp Vanilla essence
- 1 x 100 gram pac grnd almonds
- 250 gm Frzn apple and blackberry, defrosted (8oz)
- 2 Tbsp. Apricot jam, sieved
Method
- Roll out the pastry on a lightly floured surface to a circle big sufficient to line a 23cm (9 inch) fluted flan tin.
- Trim the edges, cover and refrigeratefor20 min.
- Preheat the oven to 190 C, 375 F, Gas Mark 5.
- Lightly prick the pastry case base with a fork and line with a circle of greaseproof paper.
- Fill with ceramic baking beans or possibly dry pasta.
- Bake in the preheated oven for 10 min, remove the baking beans and paper and return the pastry case to the oven for a further 5 min.
- Allow to cold slightly.
- Increase the oven temperature to 220 C, 425 F, Gas Mark 7.
- Cream the butter and sugar together in a mixing bowl.
- Add in the Large eggs gradually whisking or possibly beating well after each addition.
- Add in the vanilla essence.
- Stir in the grnd almonds, then spread the mix proportionately over the base of the pastry case.
- Arrange the apple and blackberries on the frangipane.
- Bake in the preheated oven for 15 min then reduce the oven temperature to 180 C, 350 F, Gas Mark 4.
- Bake for a further 20-25 min till the frangipane mix is risen, golden and hard to touch.
- Cover with foil if over browns during cooking.
- Gently heat the apricot jam then brush over the tart whilst still hot.
- Notes Serve the tart hot with thick double cream, creme fraiche, creme anglaise or possibly vanilla ice cream.
- NOTES : A delicious tart with heat in the mouth frangipane and autumnul fruits.
