- RECIPE - FRANGIPANE
- 250g UNSALTED BUTTER - AT ROOM TEMP
- 250g CASTER SUGAR
- 5 med EGGS - AT ROOM TEMP, BEATEN WITH A FORK
- 210g GROUND ALMONDS
- 40g PLAIN FLOUR - SIFTED INTO GROUND ALMONDS
- SMALL PINCH SALT
- PINCH NUTMEG
- 500g SWEET PASTE
- 150g BLACKBERRY JAM
- APRICOT GLAZE
Blackberry bakewell tart
Alexander Wood
25th November 2010
Blackberry bakewell tart
SPRAY BAKING TINS WITH TRENWAX, SET ASIDE ON A BAKING SHEET. LINE MOULDS WITH WEET PASTE NO MORE ...
Ingredients
Method
METHOD
SPRAY BAKING TINS WITH TRENWAX, SET ASIDE ON A BAKING SHEET. LINE MOULDS WITH WEET PASTE NO MORE THAN 3mm THICK, PLACE IN THE FRIDGE TO RELAX AND FIRM. WHEN SET, PLACE A DESSERT SPOON OF BLACKBERRY JAM IN THE BOTTOM OF EACH TART., RETURN TO FRIDGE.
PRE HEAT OVEN TO 350F/175C
PLACE BUTTER INTO A MIXING BOWL WITH SUGAR AND BEAT UNTIL LIGHT AND WHITE, THEN ADD EGGS A LITTLE AT A TIME, FINALLY BEAT IN THE THE GROUND ALMOND, FLOUR, NUTMEG AND SALT. PLACE INTO A PIPING BAG.
ONLY 3/4 FILL THE PREPARED TARTS WITH FANGIPANE - ANY MORE WILL BE TOO MUCH. BAKE IMMEDIATELY OR PLACE IN THE FRIDGE FOR UP TO 1 DAY.
BAKE FOR APPROX 18 MINUTES OR UNTIL DONE, WHEN GOLDEN AND COOKED THROUGH, REMOVE TARTS FROM OVEN, ALLOW TO COOL BEFORE GLAZING WITH APRICOT GLAZE.
WHEN READY TO SERVE
WARM TART IN OVEN FOR 1-2 MINUTES ONLY - BARELY WARM!
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