Recipes, re-invented from cooking shows
Almond Frangipane Tarts
Prep. Time:
Baking Time:
Total Time:
1 hour
50 mins
3 hours 15 mins
Serves:
8 tarts
Gary created this dish for Great British Bake Off ™ Series 17. Paul singled out the almond frangipane flavor, which is kept exactly as Gary made it, baked over raspberry jam in crisp sweet pastry. This Fix-It version cooks the jam only to a soft set and spreads it thinly, so it stays bright and loos...
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Ingredients
FOR THE SWEET PASTRY: 2 cups (250 g) all-purpose flour, plus extra for rolling 1/3 cup + 1 tbsp (45 g) powdered sugar Pinch of fine salt 11 tbsp (160 g) unsalted butter, cold and cubed 1 large egg yolk 2–3 tbsp (30–45 ml) ice water, added only as needed 1 large egg white, lightly beaten, for sealing the base
FOR THE RASPBERRY JAM: 2 cups (250 g) raspberries, fresh or frozen 3/4 cup + 2 tbsp (175 g) granulated sugar 1 tbsp (15 ml) lemon juice
FOR THE ALMOND FRANGIPANE: 1/2 cup + 1 tbsp (125 g) unsalted butter, softened 1/2 cup + 2 tbsp (125 g) granulated sugar 2 large eggs, at room temperature 1 1/4 cups (125 g) ground almonds (almond flour) 3 tbsp (25 g) all-purpose flour 1/2 tsp (2.5 ml) almond extract
TO FINISH: 1/3 cup (30 g) flaked almonds 1 tbsp (8 g) powdered sugar, for dusting
EQUIPMENT: Food processor Rolling pin 5 1/2-inch (14 cm) round cutter Eight 4-inch (10 cm) fluted tart tins with removable bases Baking sheet Parchment paper and pie weights or dried beans Pastry brush Small heavy saucepan Instant-read thermometer Fine-mesh sieve (optional) Stand mixer or hand mixer Piping bag (optional) Wire rack
Method
STEP 1: MAKE AND REST THE PASTRY
Pulse the flour, powdered sugar and salt together in a food processor. Add the cold butter and pulse to fine crumbs. Add the egg yolk and just enough ice water for the dough to clump. Press into a disc, wrap and chill for at least 1 hour, until firm. Do not roll warm dough: soft pastry is where the trouble starts.
STEP 2: LINE AND CHILL THE CASES
Roll the pastry on a lightly floured surface to 1/8 inch (3 mm) and cut eight 5 1/2-inch (14 cm) rounds, re-rolling the trimmings once if needed. Ease the rounds into the tart tins without stretching, press into the flutes and trim. Prick the bases with a fork and chill the lined cases for 30 minutes, until firm.
STEP 3: BLIND BAKE AND SEAL
Preheat the oven to 375°F (190°C) with a baking sheet inside. Line each case with parchment and fill with pie weights, then bake on the hot sheet for 12 minutes. Remove the parchment and weights and bake for 6 to 8 minutes more, until the bases are dry and pale golden. Brush the insides with the beaten egg white and return to the oven for 2 minutes to set a seal.
STEP 4: MAKE THE JAM
Cook the raspberries, granulated sugar and lemon juice in a small heavy saucepan over medium heat, stirring, until the sugar dissolves. Boil until the jam reaches 217°F (103°C) on an instant-read thermometer, a soft set, about 6 to 8 minutes. Do not take it further, or the jam will be thick and gummy. Press through a fine-mesh sieve if you want it seedless. Cool completely. The batch makes more than the tarts need; refrigerate the rest for up to 2 weeks.
STEP 5: MAKE THE FRANGIPANE
Beat the softened butter and granulated sugar with a stand mixer or hand mixer until pale and fluffy, about 3 minutes. Beat in the eggs one at a time. Fold in the ground almonds, flour and almond extract until just combined.
STEP 6: FILL AND BAKE
Lower the oven to 350°F (180°C). Spread 1 level tablespoon of the cooled jam over each base, keeping it a little short of the walls. Spoon or pipe the frangipane over the jam, spreading it right to the edges so the jam is covered. Scatter with the flaked almonds. Bake on the hot baking sheet for 20 to 25 minutes, until risen, golden and springy in the center.
STEP 7: COOL AND SERVE
Cool in the tins for 10 minutes, then unmold onto a wire rack. Dust with powdered sugar before serving, warm or at room temperature. The tarts keep airtight at room temperature for 2 days.
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Instructions
FOR THE SWEET PASTRY:
2 cups (250 g) all-purpose flour, plus extra for rolling
1/3 cup + 1 tbsp (45 g) powdered sugar
Pinch of fine salt
11 tbsp (160 g) unsalted butter, cold and cubed
1 large egg yolk
2–3 tbsp (30–45 ml) ice water, added only as needed
1 large egg white, lightly beaten, for sealing the base
FOR THE RASPBERRY JAM:
2 cups (250 g) raspberries, fresh or frozen
3/4 cup + 2 tbsp (175 g) granulated sugar
1 tbsp (15 ml) lemon juice
FOR THE ALMOND FRANGIPANE:
1/2 cup + 1 tbsp (125 g) unsalted butter, softened
1/2 cup + 2 tbsp (125 g) granulated sugar
2 large eggs, at room temperature
1 1/4 cups (125 g) ground almonds (almond flour)
3 tbsp (25 g) all-purpose flour
1/2 tsp (2.5 ml) almond extract
TO FINISH:
1/3 cup (30 g) flaked almonds
1 tbsp (8 g) powdered sugar, for dusting
EQUIPMENT:
Food processor
Rolling pin
5 1/2-inch (14 cm) round cutter
Eight 4-inch (10 cm) fluted tart tins with removable bases
Baking sheet
Parchment paper and pie weights or dried beans
Pastry brush
Small heavy saucepan
Instant-read thermometer
Fine-mesh sieve (optional)
Stand mixer or hand mixer
Piping bag (optional)
Wire rack
Heading 5
Ingredients
STEP 1: MAKE AND REST THE PASTRY
Pulse the flour, powdered sugar and salt together in a food processor. Add the cold butter and pulse to fine crumbs. Add the egg yolk and just enough ice water for the dough to clump. Press into a disc, wrap and chill for at least 1 hour, until firm. Do not roll warm dough: soft pastry is where the trouble starts.
STEP 2: LINE AND CHILL THE CASES
Roll the pastry on a lightly floured surface to 1/8 inch (3 mm) and cut eight 5 1/2-inch (14 cm) rounds, re-rolling the trimmings once if needed. Ease the rounds into the tart tins without stretching, press into the flutes and trim. Prick the bases with a fork and chill the lined cases for 30 minutes, until firm.
STEP 3: BLIND BAKE AND SEAL
Preheat the oven to 375°F (190°C) with a baking sheet inside. Line each case with parchment and fill with pie weights, then bake on the hot sheet for 12 minutes. Remove the parchment and weights and bake for 6 to 8 minutes more, until the bases are dry and pale golden. Brush the insides with the beaten egg white and return to the oven for 2 minutes to set a seal.
STEP 4: MAKE THE JAM
Cook the raspberries, granulated sugar and lemon juice in a small heavy saucepan over medium heat, stirring, until the sugar dissolves. Boil until the jam reaches 217°F (103°C) on an instant-read thermometer, a soft set, about 6 to 8 minutes. Do not take it further, or the jam will be thick and gummy. Press through a fine-mesh sieve if you want it seedless. Cool completely. The batch makes more than the tarts need; refrigerate the rest for up to 2 weeks.
STEP 5: MAKE THE FRANGIPANE
Beat the softened butter and granulated sugar with a stand mixer or hand mixer until pale and fluffy, about 3 minutes. Beat in the eggs one at a time. Fold in the ground almonds, flour and almond extract until just combined.
STEP 6: FILL AND BAKE
Lower the oven to 350°F (180°C). Spread 1 level tablespoon of the cooled jam over each base, keeping it a little short of the walls. Spoon or pipe the frangipane over the jam, spreading it right to the edges so the jam is covered. Scatter with the flaked almonds. Bake on the hot baking sheet for 20 to 25 minutes, until risen, golden and springy in the center.
STEP 7: COOL AND SERVE
Cool in the tins for 10 minutes, then unmold onto a wire rack. Dust with powdered sugar before serving, warm or at room temperature. The tarts keep airtight at room temperature for 2 days.
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