TCIF: Mirabelle Frangipane Tarts

Mimi ON Sep 23, 2011 AT 9:08 am

Mirabelle Frangipane Tarts

Mirabelle Frangipane Tarts

By Sarah Adams

Ooh la la! We’ve gone all French this week for TCIF! These little plums are in season right now and go fantastically with the almond tart. If Mirabelles are hard to find, apricots also work beautifully.

Bon Appetite!

Makes 6 small tarts or 1x 8” tart

Ingredients: Pastry
250g plain flour
75g caster sugar
125g butter
½/1 egg

What you'll need

What you'll need

Preparation:
In a food processor blend everything apart from the egg.

Add half of the egg and only add more if you need to (the dough has to come together until firm).

Wrap it in cling-film and leave to rest for 2 hours.

Ingredients:Frangipane
120g butter
120g sugar
90g ground almonds
25g plain flour
2 eggs
50g ameretto

Place beans and coins in the pastry to weigh them down

Place beans and coins in the pastry to weigh them down

Preparation:
Cream the butter and sugar until light and fluffy.

Beat the egg and gradually add this, followed by the flour and almond and beat in.

Last add the Amaretto.

Keep beating for 2 minutes and set aside until needed.

Also you will need:
Some apricot jam
Apricots or Mirabelles

Cooking:
Turn your oven to gas4/180˚C

Roll and cut out the pastry for the cases and blind bake them for 15 minutes with beans in the base (to weight them down) then continue to bake for a further 8 minutes without the beans.

Spread jam over the base of the pastry top with Frangipane and then place the fruit on top

Spread jam over the base of the pastry top with Frangipane and then place the fruit on top

Spread jam over the base of the pastry top with Frangipane and then place the fruit on top.

Bake in the oven for a further 20-30 minutes or until golden and the Fragipane is cooked through.

Leave to cool completely in the tin be for turning out and serving with some cream!

BAKING NEWS…

Sarah has just won TWO Great Taste 1* Gold Awards for her creations; The Hazelnut Praline Cake and Raspberry and Rose Cake! Congratulations!

Sarah has her own website and custom makes award winning cakes to suit every style, taste and dietary requirement; www.goshpatisserie.co.uk. So if you need a cake for a big event or touching gift, visit her website and place your order!

Sarah Adams © 2011

Click here for the last TCIF recipe: Double Chip Choc Marshmallow Muffins

 

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