Scratch

Here you will find older scratches, musings and other detritus that once were located on the front pages, but have now faded.

Filed away here to collect dust and cobwwwebs in perpetuity, links may break, facts may change and data may corrupt.

On occasion I may come down here to tidy, but for the most, I prefer to leave the past where it lies.

 

Red Fruit & Frangipane Tart

This was first experienced a while ago, courtesy of an alternative Birthday Cake. Once cooked, this tart will last a few days in a tightly sealed tin - that's if you can keep the hordes away. You can use the base for the tart with other fruits in season, such as apples, plums, peaches, apicots and black cherries.

Serves: ? Perhaps 8

Preparation time: 1 hour 30 minutes
Cooking time: 1 hour 35 minutes
Cooling: 1 hour 30mins

You will need a spring based cake tin 30cm (12in) in diameter, a large mixing bowl, food processor electric mixer and a small saucepan.

Ingredients
For the Pastry:
175g Plain Flour
85g Unsalted Butter
3 Egg Yolks
85g Caster Sugar
3-4 Drops of Vanilla Extract
Pinch Of Salt

For the Frangipane:
175g Unsalted Butter
140g Caster Sugar
3 Eggs
175g Ground Almonds
1.5tbsp Plain Flour
2 Drops of Almond Extract

For the Topping:
100g Raspberries
100g Blueberries
100g Redcurrants
100g Blackberries
125g Caster Sugar
100g Apricot Jam
Juice of Half a Lemon

Instructions
Sift the flour into the food processor and add all th remaining pastry ingredients. Mix in short bursts, until the pastry forms a ball. Wrap in Clingfilmand place in the fridge or cool place for an hour.

Grease the cake tin and then line the base with some greaseproof paper. Roll out the pastry to 1cm thick and put it onto the tin. The pastry will be delicate to use. If it breaks up, just press it together again - it will not spoil the end result. Return the pastry to the fridge and allow it to rest for 20 minutes. Preheat the pven to 200C/gas 7. Place greaseproof paper over the pastry and fill with rice or baking beans and place in the oven to bake blind for 15 minutes. Remove the baking beans and paper and return the pastry to the oven for a further 5-7 minutes until golden brown.

To make the frangipane, mix the butter and sugar in an electric mixer until creamy and twice the volume. Add the eggs, ground almonds, sifted flour and almond extract and mix together. Fill the pastry case with the frangipane, pushing into the outside so that the edges are full and the centre is concaved. Place all the cleaned and washed red fruits into a mixing bowl and sprinkle with 100g sugar, and then pout the fruits into the tart.

Place in the oven and bake at 200C/gas 7 for 30-40 minutes, until the top becomes golden and the fruit begins to pop and swell. The juices from the fruit will start to seep into the tart and the frangipane, but will set once cooled. Take the tart from the oven and leave to cool for a good thirty minutes. Release the sides of the tin and remove, leaving the base intact. Cool for a further hour.

To make the glaze, place the jam in a heavy-based saucepan and place over a medium heat. Melt the jam, add the lemon juice and cook at a simmer for 4 minutes. Then push the mix through a fine sieve. Using a pastry brush, generously brush the glaze over the fruit and around the edges of the tart.

Leave to set - about 30 minutes - and serve.

11 May 2004 20:22 | (0) comments | Recipe

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