This frangipane tart recipe was from Matt Moran on one of the Masterchef masterclass episodes and I also spotted it in Matt's column in the newspaper - so being Masterchef addicts, of course we had to try it. This tart is easier than the mole tart I made but still tastes great.
Matt Moran's Frangipane Tart
You will need:
Flour for dusting
1/4 cup of strawberry jam, heated
1 punnet of blueberries
1 punnet of strawberries
1 punnet of raspberries ( i coundn't find any good ones when i made this tart)
whipped cream, to serve
375g plain flour
50g icing sugar
125g butter, diced
125g icing sugar
1 egg yolk
125g almond meal
25ml dark rum
Pre-heat oven 180 degrees. Grease and line the base of a 18cm loose bottom tart tin. My tin was close to 20cm and was fine.
To make pastry, add the flour, icing sugar and butter to the bowl of a food processor and pulse until the mixture resembles coarse bread crumbs.
Add the egg and pulse again until the dough comes together. Wrap in cling wrap, then rest in fridge for about 1 hour.
Don't be scared to make your own pastry, the key is not to handle it too much, seriously - once you have made your own you will really taste the difference.....mmmmm!
On a lightly floured surface, foll out half of the pastry until 3-4mm thick. (You can freeze the remaining pastry for up to 4 weeks).
For the Frangipane
Cream butter and sugar in an electric mixer until pale and fluffy. Add the eggs and egg yolk, one at a time until incorporated in the mixture. Fold in the almond meal and dark rum.
Remove the tart tin from the fridge, brush half of the strawberry jam over the bottom of the tart, then spread the frangipane mixture on top.
Scatter over half of the berries, pressing lightly into the mixture. Bake in the oven for 30-35minutes until golden and cooked through.
Remove from the oven and brush lightly with remaining strawberry jam.
Serve with cream and remaining berries.
Just wish things would last more than one day in this house!!
Enjoy! M xx