Frangipane Three Ways

Home in one piece

Home in one piece

So in continuation of my previous post, and the pastry theme, I thought I’d write up a few frangipane-orientated recipes. This creamy, nutty filling is a wonderful mixture to fill your pastry with; it has such a beautifully delicate flavour which marries perfectly with a handful of store cupboard ingredients. My first day in the Patisserie kitchen at college centred around baking two Bakewell Tarts, complete with fondant icing and decorative chocolate feathering. The following week the session included baking a Poached Pear and Frangipane Tart, as well as a couple of other pastry-based goods. And at work, I am often whipping up batches of Raspberry Frangipane Tarts. So as you can imagine, Frangipane and I are good friends! You’d think I was sick of the stuff, but to be honest I’ve grown to respect it, to love its versatility.

So the Sweet Pastry I used for these recipes is featured in my previous post. But rather than repeat the whole ‘lining of the pastry case’ waffle again, I’ll just shorten the whole procedure down and begin the method with pre-lined pastry tarts. I’ll include the basic pastry recipe below, but do see my previous blog post for all the method details and tips.

BAKEWELL TART

INGREDIENTS:

  • 1 medium sized tart case lined with sweet pastry (see previous post for tips)
  • 100g margarine/butter
  • 100g caster sugar
  • 2 eggs
  • 100g ground almonds
  • 10g flour
  • raspberry/strawberry jam 
  • fondant icing (enough so that when melted it will cover the surface of the tart)
  • 50g chocolate, melted

METHOD:

  1. Preheat the oven at 180/170 for fan.
  2. Begin by creaming the sugar and the fat together. Once combined add one egg at a time, with a little of the almond/flour mixture, to prevent the mixture from splitting.
  3. Spread a little layer of jam around the base of your pastry case.
  4. Pour the frangipane into your pastry case and bake in your preheated oven for approximately 25-30minutes, or until golden and firm. (At college my tarts took no time at all, due to the intensity of the bread ovens we used; but a regular domestic oven should adhere to the time suggested here.) Remove from the oven and leave to cool before taking the tart out of its case.
  5. The tart can be decorated when it is cold. Begin by melting the fondant in a bowl over boiling water. Use your hand to mix it (sticky and weird I know- but it means you can feel the temperature and so your less likely to burn it). When it is at blood temperature it can be poured over the tart and smoothed over with a palette knife.
  6. Working quickly, put the melted chocolate into a piping bag, with a very small nozzle, and pipe the chocolate either in a swirling circle (moving from the centre outwards) or in straight lines. Then to feather these lines, drag a knife through the chocolate, one way and then the opposite way, to create a feathered affect. Make sure to clean your knife with each swipe to keep the pattern controlled.
Poached Pear and Frangipane

Poached Pear and Frangipane

POACHED PEAR AND FRANGIPANE TART

INGREDIENTS:

  • 250g caster sugar
  • 3-4 good sized pears 
  • 1 cinnamon stick
  • 3 cloves
  • juice of ½ lemon
  • 2-3 strips of orange zest
  • ½ vanilla pod
  • 1 medium sized tart case lined with sweet pastry (see previous post for tips)
  • 100g margarine/butter
  • 100g caster sugar
  • 2 eggs
  • 100g ground almonds
  • 10g flour
  • apricot jam 

METHOD:

  1. Melt the sugar in 500ml of water over a medium heat. Peel the pears and add to the pan, along with the cinnamon, cloves, lemon juice, orange peel and vanilla.
  2. Gently simmer until the pears have just softened; bearing in mind they will be cooked again in the oven. Leave the pears to cool until needed.
  3. Make the frangipane filling according to the first three steps of the Bakewell Tart recipe. But before putting the tart into the oven, layer some slices of the poached pear around the tart. One useful tip I learnt from college: try not to overfill the pastry tart with frangipane, as there needs to be room for it to rise around the pear. I managed to get the balance just right, however many over the other students experienced a frangipane overflow.

RASPBERRY FRANGIPANE TART

INGREDIENTS:

  • 1 medium sized tart case lined with sweet pastry (see previous post for tips)
  • 100g margarine/butter
  • 100g caster sugar
  • 2 eggs
  • 100g ground almonds
  • 10g flour
  • raspberry/strawberry jam 
  • punnet of raspberries
  • a good handful of flaked almonds

METHOD:

  1. This tart is very similar to a Bakewell Tart, except for the addition of fresh raspberries and the flaked almonds, rather than the simple fondant icing decoration.
  2. So follow the first three steps of the Bakewell tart recipe. At which point you scatter the raspberries, before spreading the frangipane mixture on top. Finish with a good handful of flaked almonds to decorate.
  3. Bake for 25-30 minutes; or until golden and firm.
Miniature tarts. Too cute to eat!!

Miniature tarts. Too cute to eat!!

FullSizeRender (2)

Ready to be baked…

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