Lift into the tin and evenly press right into the corners. It was still a pretty and delicious dessert. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. ( To be honest I was baking a few desserts the day I made this and I absolutely forgot the icing. Using a knife or spoon and drizzle the icing all over the cooled tart (make sure it isn’t warm or the icing will not look as pretty as it should.) Allow the icing to set before serving. Place the confectioner’s sugar into a bowl.If the almonds begin to brown too quickly, cover the tart loosely with aluminum foil. Pour the mixture over the jam and sprinkle the flaked almonds on top. Melt the butter in a pot, remove from heat and stir in the sugar, ground almonds, egg and almond extract.Spread the jam on the bottom of the crust then make the frangipane filling. Mary Berrys Apricot Frangipane Tart 75g (3oz) butter, softened 75g (3oz) caster sugar 2 eggs, beaten 75g (3oz) ground almonds, plus extra for sprinkling (.Using a fork, press the tines into the bottom and sides of the pastry in the tin, then bake for about 15 to 20 minutes, until cooked, but not completely (it’s going back in the oven.) Remove and set aside.Roll out the dough on a lightly floured surface, then line a 9″in tart tin.Do not combine until it forms one big ball. I have used both in the past and a food processer is awesome! Pulse/combine until crumbly and sticks together. Add the sugar, then the water and mix gently to make a soft dough.
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