I want to share with you my very own frangipane recipe I have used for years.
Apart from being absolutely gorgeous, it's so quick to make--ideal for dinner parties and mass production! I won't try to big it up anymore; just make it and you'll know.
So here you go...
Ingredients Sweet Pastry: 6oz plain flour 3oz butter 1oz caster sugar 1 whole egg Pinch salt Frangipane: 4oz ground almonds 4oz caster sugar 4oz butter, softened 4 tinned peaches halved 3 tbsp apricot conserve Method 1.
Preheat oven to 180C.
2.
For the pastry, stir together butter, flour, sugar and salt.
3.
Rub in butter until like fine crumbs.
4.
Add beaten egg and mix until binds.
Leave in fridge for 30 mins.
5.
Meantime.
Make the frangipane, simply mix together the almond, sugar and butter.
6.
Knead the sweet paste until elastic.
(NOTE: unlike short pastry [that tends to get too stiff and heavy] sweet paste get better and more crisp the more you knead it).
7.
Roll out on floured surface until very thin and line a greased 7" sandwich tin with the paste.
You should be able to simply drape the thin sheet of sweet paste into the tin and gently push the edges into the corners of the tin.
8.
Spread the apricot conserve over sweet paste base and place the apricot halves on top.
9.
Spoon on the frangipane mixture and bake in center of oven for 30 to 40 mins.
(NOTE: To test the paste base is crisp and fully cooked, pierce a sharp knife into center and when you feel some resistance at the base, it is cooked).
I like to serve this with equal quantities of fresh strawberries and icing sugar whizzed together as a quick coulis--absolutely divine! Enjoy...
!