June 03, 2017
Desserts, Fancy/Entertaining, Dairy,
Fruit, Apple, Pear, Austrian, Quick Meals, Baby Shower, Birthday, Christmas, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Picnic, Winter, Oven Bake, Stove Top, Vegetarian, Butter/Margarine, Cobblers/Tarts, Kosher Dairy more
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"I'm not going to lie...it's a little time consuming...but worth every second."
To make the frangipane: Cream butter and sugar together, slowly mix in the egg, flour and ground almonds. Chill for 2 hrs before using.
To make the pastry:Combine flour, salt and sugar and butter in a food processor, pulse until it looks like breadcrumbs.Briefly beat the whole egg with vanilla seeds. Add to the flour mixture. Process until the pastry comes together. Cover and chill for at least 2 hrs.
Preheat oven to 180°C. On a lightly floured surface, roll out pastry to about 5 mm thickness. Line one 11 x 34 x 2.5 cm loose-based fluted tart pie pan or one 22 cm round loose-based round tart pan with the rolled pastry leaving a little excess overhanging the rim. Line the tart case with baking paper and dried or ceramic baking beans and bake blind for 20-25 mins. Remove the paper and beans and brush the inside of tart case with egg white. Trim off the excess pastry around the rim and bake again for 5-10 mins. Leave to cool slightly.
To cook the filling:In a frying pan, melt butter until foaming. Add fruit and toss for 30 sec. Add brown sugar and spices. Toss to combine and cook until fruit is soft but not broken down.
To make the crumble:Rub butter into the flour and stir in demerara sugar and walnuts.
To assemble and bake the tart:Fill the tart case with the frangipane, then fruit, and top with the crumble mix.Preheat oven to 180°C. Bake for 30-35 mins or until golden brown. Leave it to cool slightly for 10-15 mins before removing it from the pan. Leave it to cool completely at room temperature. Serve it with cream or vanilla ice cream or on its own.
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