PLUM FRANGIPANE TART
Everyone needs an easy, impressive and drop-dead-delicious pastry recipe up their sleeve. Mine is the incredibly versatile frangipane tart which gets a different flavour added every time I make it. I’ve made it with nectarines and with raspberries and I fall in love with it more and more every time I make it. INGREDIENTS FOR THE PASTRY
- 250 g flour
- 100 g icing sugar
- 150 g butter cubed
- 2 egg yolks
- 1 teaspoon NoMU Vanilla paste
- 3-4 tablespoons ice water
- 150 g butter room temperature
- 150 g caster sugar
- 1 teaspoon NoMU Vanilla paste
- 2 ml almond essence
- 2 eggs and 1 egg yolk
- 150 g ground almonds
- 50 g flour
- 4 large plums thinly sliced
- To make the pastry, combine the flour, icing sugar, butter and vanilla paste in the bowl of a food processor and pulse until the mixture resembles rough breadcrumbs.
- With the motor running. add the egg yolks and just enough water for the dough to come together in a ball.
- Remove the dough from the food processor and shape into a disc. Wrap in cling film and place in the fridge for 30 minutes.
- For full instructions : simply-delicious-food.com
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