PIES and TARTS, Frangipane tart with sherry-soaked raspberries

PIES and TARTS, Frangipane tart  with sherry-soaked  raspberries
Serves: 8-10
Preparation time: 20 minutes,plus chilling time,Baking time: 30 minutes,Oven temperature: 180°C

• 400ml (220g) cake flour
• 160ml (150g) cold butter
• 1 large egg yolk

• 250ml (230g) soft butter
• 440ml (230g) icing sugar
• 100g ground almonds
• 100g ground walnuts
• 75ml (40g) cake flour
• 5 large eggs, lightly beaten
• 200g fresh raspberries
• 100ml sherry
• 15ml castor sugar

1. Pastry Siftthe flourand a pinch of salt into a bowl or food processor. Add the butter and rub in with
your hngers or process until it resembles coarse breadcrumbs.

2.  Add the egg yolk and 10-15ml cold waterand mix with a blunt knife until the dough comes
together. Cover in plastic wrap and chill for 30 minutes.

3. Roll out the dough and use it to line a greased 28cm guiche tin. Trim the edge and pinch up the pastry edge to ma ke an even border raised slightly above the tin's rim. Chill for 10 minutes.

4. Filling Beat the butter until light. Add the icing sugar, nuts and flour and beat. Add the eggs gradually.

5. Spoon the lilling into the pie crust. Bake in a preheated oven for about 30 minutes or until golden. Remove from the oven and cool.

6. Put the raspberries in a bowl. Pour the sherry over them and sprinkle with the castor sugar. Stir very gently. Spoon onto the tart just before serving.

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