Frangipane Tart
255g (9oz) Rich Shortcrust Pastry
150ml (¼ pint) Milk
50g (2oz) Unsalted Butter
40g (1½oz) Plain Flour
25g (1oz) Caster Sugar
25g (1oz) Macaroons
1 Egg
1 Egg Yolk
1 tbsp Rum
2 tsp Lemon Rind, finely grated
Few Drops Almond or Vanilla Essence
Apricot Jam
Pre-heat oven to 200°C; 400°F: Gas 6.
Roll out the pastry and line a baking dish.
Blind bake (prick with fork and place a piece of greaseproof paper with some baking beans on pastry).
Bake for 10-15 minutes.
Allow to cool.
Place half of the butter into a saucepan and allow to melt over a low heat.
Gradually add the sifted flour.
Whisk in the milk and eggs.
Add the sugar.
Continue continue cooking until the mixture thickens.
Remove from the heat, stir in the crushed macaroons, rum, lemon rind and essence.
Place the remaining butter into a saucepan and heat until it becomes brown.
Stir into the mixture.
Spread the base of the prepared pastry case with jam.
Pour the mixture over it.
Allow to cool.
Decorate with whipped cream and chopped nuts.
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