![]() Pour the frangipane mixture into a piping bag and. Spoon 1 teaspoon of cherry jam into the base of each mould. Roll out the pastry and line the tart moulds with it. Grease 16 tart moulds with butter (you can also use a muffin tin). Pre-heat your oven to 180 ☌/350☏/Gas Mark 4. Serve warm with cream, crème fraiche or ice cream. Once well incorporated, fold in the rest of the dry ingredients. (An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.) Transfer the tart, with the tin base attached, to a serving plate. Remove from the oven and leave to cool for 15 minutes. Level the surface and sprinkle with the flaked almonds.īake for 20-25 minutes until golden-brown and set. Ingredients For the jam 200g (7oz) raspberries 250 (9oz) jam sugar For the sweet shortcrust pastry 225g (8oz) plain flour, plus extra for dusting 150g (5oz) butter, chilled 25g (1oz) icing sugar 1. Spread the frangipane filling evenly on top. ![]() ![]() (Do this at the last minute to prevent the apple going brown.) Arrange the slices over the biscuit base. Peel the apples, and cut thin slices of apple. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend until well combined. Find many more simple & delicious baking recipes at Tesco Real Food. (You can do this in a food processor if you have one. This traditional Bakewell tart is a real classic, perfect alongside a cup of tea. Chill in the fridge while you make the filling.Ĭream together the butter and sugar until light and fluffy. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. ![]()
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