frangipane

This classic almond frangipane tart comes studded with zesty blackberries to add a pop of fruity flavour &amp; visual interest. True to tradition, this sweet pastry tart filled with baked almond cream is a simple, understated yet stunning dessert to serve.

Blackberry and Almond Frangipane Tart

200 g Plain (all purpose) flour

Icing sugar

150 g Kerrygold Butter (straight

Salt

Water

g Kerrygold Butter (room temperature)

100 g Caster sugar (white

Eggs (large, free-range)

100 g Ground almonds

tbsp Blackberry jam

g Blackberries

Blanched almonds

Put the flour into a medium-sized bowl and sieve in the icing sugar

Add the salt

Cube the butter, then add to the bowl

Toss all ingredients together briefly using your hands than use your fingertips to rub the butter into the other ingredients until the mix resembles fine breadcrumbs

Tip the egg yolk into the bowl along with 1 tbsp of ice-cold water

Use a blunt knife to chop and mix the dough until it comes together. Add a little more water only if absolutely necessary. The dough should easily come together to form a soft ball. Adding too much water will make the dough sticky and difficult to handle

Turn onto a lightly floured worktop and knead gently and briefly until it is smooth

Flatten the dough slightly, wrap in clingfilm and chill for 45 minutes before using

Make the Sweet Pastry

On a floured work surface, roll the pastry out to around 2mm thickness and use to line your tart tin. Ensure it reaches the corners of the tin well

Use a sharp knife to trim (or knock off) any pastry that overhangs the tin and use the off-cuts to patch up any tears in the pastry as required

Cover and chill in the fridge for at least 30 minutes - this helps the dough firm up again, and reduces the chances of the edges falling down or shrinking excessively during the bake

Meanwhile, preheat the oven to 180C/ 350F/ GM 4

When the pastry has chilled, remove the cover and prick the base all over with a fork

Next, cut a sheet of baking parchment large enough to cover the base and sides of the tin. Scrunch it up, then unroll it – this makes it easier to lay inside of the tin. Fit the parchment in the tin and fill with baking beans, spreading them out to ensure they cover the entire base, especially the corners, where the pastry is prone to rising

Transfer the tin to the oven and bake for 15 minutes, then remove the beans and parchment (careful – they will be hot) and bake for a further 5 minutes, then take out of the oven and set aside

Blind Bake the Pastry

In a medium bowl cream the softened butter with the sugar using electric beaters

Add the eggs, one at a time, beating well between each addition

Mix in the ground almonds

Make the Filling

Spoon the jam onto the base of the tart case and use a blunt knife to spread it out

Carefully spoon the frangipane batter over the top and again, spread it out carefully using a blunt knife. Aim to take the batter to the very edge of the tart, covering the jam entirely, so it is less likely to bubble through the frangipane as it bakes

Top the frangipane with fresh blackberries, chop the almonds in half and scater over the top too. There is no need to press them down, the batter will rise up as it bakes

Return the tart to the oven and cook for 18-23 minutes

Let cool in the tin, then transfer to a serving plate and dust with icing sugar if desired

Assemble and Bake

Use shop-bought pastry to make our easy bakewell tarts. Simply layer jam, frangipane and icing inside a shortcrust case for a nostalgic teatime treat

Bakewell tarts

all butter shortcrust pastry

butter, softened

golden caster sugar

plain flour

almonds

cherry jam

icing sugar

glacé cherries

Heat the oven to 180C/160C fan/gas 4. Lightly butter a 12 hole muffin tin. Unroll the sheet of pastry and use a 10cm circular pastry cutter to cut 12 circles out of the pastry sheet. Press the cut circles into the holes of the tin, making sure they come right up and slightly over the top – pushing out any creases. Chill the pastry in the fridge for 20mins. Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses. Bake for 10 mins, then remove the paper and beans and bake for 10 mins longer, until golden brown. Set aside to cool a little.

Make the filling by beating together the butter and sugar until light and fluffy, then whisk in the egg, followed by the flour (the flour will prevent the mixture from splitting). Fold in the ground almonds. Spoon a level tsp of cherry jam into each of the pastry shells, followed by a tablespoon of the frangipane mixture. Bake for 20 mins, until the frangipane is golden and springy. Set aside to cool completely. Neaten the edges of the pastry with a small knife or scissors if you like.

Mix the icing sugar with 2 tbsp water. Spread the icing over each of the tarts, top each with a glacé cherry, leave to set for 20 mins, then serve with tea.

Bakewell tart is a sweet shortcrust pastry shell filled with a layer of raspberry jam and frangipane and sprinkled with sliced almonds. This traditional British bake is the perfect treat with a cuppa tea!

Bakewell Tart Recipe

Recipe Sweet Shortcrust Pastry

(1/2 Cup/1 Stick) Butter,

(1/2 Cup) Granulated Sugar/ Caster Sugar

Large Eggs,

Teaspoons Pure Vanilla Extract

Teaspoons Pure Almond Extract

Grams (1 1/3 Cups) Almond Flour

Tablespoons All-Purpose/ Plain Flour

(1/2 Cup) Raspberry Jam

Grams (1/2 Cup) Sliced Almonds

Prepare the sweet shortcrust pastry up until baking. This is the tart pan I use it is 9.5 inch X 1 inch.  Cover with foil and fill with pie weights to blind bake it halfway. Bake at 375F/191C for 20 minutes.

While the crust is baking in a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar. Beat on high until very light and fluffy, 3 to 5 minutes.

Add the eggs one at a time, mixing well in between add the vanilla extract and almond extract. Gently fold in the almond flour and all-purpose flour, mixing until just combined. 

When the shortbread crust has baked for 20 minutes take it out of the oven and gently remove foil and pie weights. Add the raspberry jam and use an offset spatula to gently spread the jam into an even layer. Gently and evenly pour the frangipane feeling on top of the jam and sprinkle with flaked almonds.

Bake for another 22 to 26 minutes, or until golden brown. Let the tart cool on a wire rack for at least 45 minutes for taking out the tin. Serve with fresh whipped cream or ice cream and save leftovers in an airtight container.

MMMMM this is better than the one in New York!

Hiya, I plan on making this on the weekend and was wondering what kind of butter you're using? Salted / unsalted or can I use stork?

I just made this recipe over the weekend and it turned out really tasty. I probably used a half oz more of the jam, but I used the same pricey jam you have in your photos. I also added a drizzle icing over the top. 

I used your pastry recipe also. The sides of the tart fell down during the blind bake but not enough that I couldn't fill it afterwards and it still looked and tasted amazing.

Voici une tarte avec une crème à l'orange ... autant dire que c'est un vrai régal car marié à la ganache au chocolat noir bien tendre, le mélange des saveurs est absolument divin !

Tarte crémeuse à l'orange et au chocolat

pâte sablée ou brisée cuite à blanc et refroidie

g de sucre semoule

sachet de sucre vanillé

cuillères à soupe de fécule de maïs Maïzena

oeuf

verres de jus d'orange pur

Une bonne noix de beurre doux en cubes

150 g de crème liquide

g de chocolat noir " dessert "

cuillère à soupe de jus d'orange pur

Dans une casserole, verser les sucres avec la fécule, l'oeuf et le jus d'orange. Porter sur le feu doux sans cesser de remuer au fouet jusqu'à épaississement de la crème.

Quand la crème à l'orange a épaissi, retirer du feu puis ajouter la bonne noix de beurre doux en cubes et fouetter jusqu'à incorporation du beurre dans la crème.

Verser cette crème à l'orange sur le fond de tarte cuit puis enfourner pour une petite dizaine de minutes ( à 180°C ).

Retirer du four et laisser refroidir. Pendant ce temps, préparer la ganache au chocolat en faisant bouillir la crème. Une fois cette derniere bouillie, retirer du feu et ajouter le chocolat en petits morceaux. Laisser reposer une minute puis mélanger à l'aide d'une spatule.

Ajouter la cuillerée de jus d'orange et remuer. La ganache devra être parfaitement lisse et brillante.

Verser cette ganache sur la tarte. Lisser au besoin pour bien répartir la ganache uniformément sur la tarte.

A ce stade de la recette, on peut décorer la tarte de lamelles d'orange confite si on le souhaite ..Entreposer la tarte au réfrigérateur quelques heures avant dégustation. Déguster bien fraîche en prenant soin tout de même de la sortir du réfrigérateur 15/20 minutes avant dégustation afin que les saveurs soient parfaitement exaltées.

My Homemade Frangipane recipe sure sounds fancy, but it couldn&#039;t be easier to make — and is the perfect addition to fruit galettes and is used in a lot of European and French desserts. 

Homemade Frangipane Recipe

¾ cup (6 ounces 170 grams) butter

sugar

½ cup (6 ounces 170 grams) almond meal (almond flour)

all-purpose flour

eggs

almond extract

In a heatproof bowl melt the butter either in the microwave or over a ban-Marie.

Stir in the sugar, almond flour, flour, eggs, and almond extract.

Chill for a minimum of 2 hours before using in any of my recipes like my Rustic Summer Fruit Galette. Keep it in the fridge for 7 days or freeze for up to 8 weeks.

Make the most of summer's sweet, golden apricots with these moreish apricot and pistachio frangipane blondies. They make a perfect treat for afternoon tea

Apricot & pistachio frangipane blondies

unsalted butter

light muscovado sugar

fennel seeds

pistachios

milk

apricots

Heat oven to 200C/180C fan/gas 6 and butter and line a rectangular baking tin, approx 20 x 25cm. To make the frangipane, beat together the sugar and butter until fluffy, then add the egg and pistachios.

In a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>, stir together the muscovado sugar, fennel seeds and melted butter with a pinch of salt. Add the egg and stir vigorously, then tip in the flour and half the pistachios and fold until well combined and no streaks remain. Add the milk to loosen.

Spoon two-thirds of the batter into the tin and smooth with the back of a metal spoon or <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a>, then arrange the apricot halves on top and press into the batter. Dot the frangipane around the batter too, then top with the remaining spoonfuls of batter so that it&rsquo;s part covering the frangipane and apricots. Scatter over the rest of the pistachios. Bake for 25-30 mins until a skewer comes out with some crumbs that are a little moist, but not raw. Cool completely in the tin, then cut into 12 squares.

Recette Dessert Tarte à la patate douce, Recette Ptitchef

Tarte à la patate douce

une pâte

400 g de patate douce pelée et coupée en dés

ml de sirop d'érable

200 ml de lait concentré non sucré

oeufs entiers

cuillère à soupe de fécule de maïs

cuillère à café d'extrait de vanille

cuillère à café de cannelle en poudre

cuillère à café de noix de muscade râpée

cuillère à café de gingembre en poudre

cuillère à café de sel

Étaler la pâte sablée à la farine de maïs en formant un disque de 26 cm de diamètre sur du papier sulfurisé.

En garnir un moule de 18 cm. Piquer le fond de pâte.

Cuire la patate douce à la vapeur, ou tout simplement au four micro-ondes, 5 minutes à 750W.

Laisser refroidir puis réduire en purée et passer au tamis.

Y ajouter les autres ingrédients, mixer jusqu'à l'obtention d'une crème lisse puis verser sur le fond de pâte sablée.

Cuire environ 45 minutes à 1 heure. La lame d'un couteau doit ressortir sèche.

Démouler à l'aide du papier sulfurisé et servir tiède ou froid.

On peut aussi préparer cette tarte en remplaçant le sirop d'érable par 100 g de sucre de canne blond, et le lait concentré par du lait de coco à 17% de matière grasse.

Cette variante plus exotique conviendra à ceux qui n'aiment pas la saveur du sirop d'érable.

En toute simplicité... pour ceux qui aiment la crème d'amandes bien sûr !

Galette des Rois (la recette facile)

pâtes feuilletées

200 g de poudre d'amandes

200 g de sucre

120 g de beurre

oeufs

Extrait de vanille ou vanille liquide

Rhum

Ma première recette de galette des rois ! Pour une fois, j'ai commencé par la recette traditionnelle. Si vous n'aimez pas la frangipane, allez voir mes autres recettes de galettes des rois.

Galette des rois à la frangipane

oeufs moyen

g d'amandes en poudre

70 g de beurre ramolli

g de sucre

cuillerée à soupe de farine

cuillerée à soupe de rhum (ou kirsch)

g de crème pâtissière à la vanille (facultatif)

fève

Vidéo : comment faire une galette des rois frangipane

Et voilà les étapes pour faire une délicieuse galette des rois à la frangipane :

1. Préparez la crème d'amande : battez 1 oeuf entier et un blanc d'oeuf avec la poudre d'amandes, le beurre mou et le sucre (le jaune en plus servira à dorer la galette). Ajoutez la farine et l'alcool choisi.

2. Pour faire la crème frangipane, mélangez la crème d'amande et la crème pâtissière. Mettez au frais au moins 30 min pour qu'elle soit bien froide.

3. Déroulez la pâte feuilletée sur une plaque, étalez la frangipane en laissant un bord tout autour. Déposez 1 fève. Badigeonnez le bord avec un peu d'eau froide.

4. Couvrez la galette avec la deuxième pâte. Soudez les bords en appuyant du bout des doigts, au plus près de la garniture.

5. Mélangez le jaune d'oeuf réservé avec une cuillerée à soupe d'eau. Badigeonnez-en le dessus de la galette à l'aide d'un pinceau.

7. Enfournez environ 25 min dans le four préchauffé à 200 °C.

8. Servez la galette des rois à la frangipane tiède ou froide.

Mince Pies but without all the fiddly pastry! These Frangipane Mince Pie Slices have all the flavours you'd associate with mince pies but in a tray bake instead of an individual little pie.

Frangipane Mince Pie Slices

flour

water

margarine

150 g caster sugar

60 g plain flour

90 g ground almonds

orange zested

mincemeat

For the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs

Add enough water to form a soft dough. Add it gradually because you might not need to add all three tablespoons

Preheat the oven to 160°C (fan assisted, 180°C non fan). Roll the dough out on a slightly floured surface and line the bottom of a 33x24cm tin with it

In another bowl cream the butter and sugar until light and fluffy. Add the rest of the frangipane ingredients and mix until combined

Spread the mincemeat evenly across the pastry making sure you get right to the edges

Dot spoonfuls of the frangipane on top of the mincemeat and spread evenly across the mincemeat

Bake in the oven for 30 minutes and then allow to cool in the tin for 10 minutes or so before turning out onto to wire rack to cool completely&nbsp;

Cut into 24 equal squares&nbsp;

C'est une tarte très facile à faire. Franchement c'est top délicieuse.

Tarte aux pommes et brugnons

g de farine

sachet de levure lyophilisé (4 g)

g de beurre

brugnons

pomme

cl de crème fraîche légère

de sucre

Diluer la levure dans un peu d'eau tiède (très peu vu la quantité de farine).

Dans un saladier, verser la farine. Creuser un puits, y mettre la levure. Ajouter un œuf et intégrer peu à peu la farine. Terminer par le beurre mou coupé en morceaux. Laisser reposer une heure.

Étaler la pâte et foncer moule à tarte beurré.

Laver les brugnons et la pomme. Couper les brugnons en deux, ôter le noyau et éplucher chaque morceau. Couper les brugnons en fines lamelles et les répartir tout autour du moule.

Éplucher la pomme. La couper en 4, l'épépiner puis la couper en fines lamelles. Les répartir au centre de la tarte.

Battre 2 œufs dans un bol avec le sucre jusqu'à ce que le mélange blanchisse. Ajouter la crème fraîche. Répartir sur les fruits.

This open fruit tart looks and tastes fantastic for very little effort – frangipane flavours complement sugar plums

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