Frangipane Tart

serving size 8

Ingredients

Pastry

250g Plain Flour

125g Diced Flour

85g Icing Sugar

1 Egg

Filling

125g Unsalted Butter

125g Sugar

2 Eggs

125g Almond Meal

1 Vanilla Pod or 1 Teaspoon Vanilla Paste

1 Punnet Strawberries

Method

for the pastry sift flour, icing sugar into a bowl and rub in butter using hands
once the flour mixture resembles bread crumbs slowly add in the egg, if dry add additional water as needed, place in fridge to cool until firm
roll out pastry and place in butter tart tin, dart and blind bake at 180 °C until slightly golden but still raw
for the filling using a stand mixer cream butter sugar and vanilla together until pale, then eggs in 1 at a time, ensure to take your time with this process
remove bowl form stand mixer, using a spatula fold in the flour and almond mela in batches making sure not to over work the mixture
once complete add to the blind bake tart shell and place halved strawberries or fruit of choice on top, bake fore 15-20 minutes at 160 °C degrees

Notes

- Not rerolling the pastry

- Allowing it to still be crumbly when placed in the fridge

- Making sure the butter is complete firm/cold when rolling

blind baking refers to placing baking paper over the top of the pastry and weight it down with either beans, rice or baking beads to allow the pastry to remain in the same shape
a variety of fruits can be used, but they cannot be frozen as they will release too much liquid when cooking causing the batter to split
you may not need the whole egg for the pastry
when incorporating the eggs into the filling ensure to do it slowly otherwise the fat protein in the butter will reject the fat protein in the eggs causing the batter to split
avoid using vanilla essence as it is a liquid and can disturb the batter causing it to split
the filling should essentially turn white before eggs are added
dart or darting refer to poking small or faint holes into pastry with a fork