Remove and allow to cool before eating.There are several ways to pronounce this word: 1) FRAN-jup-payn 2) FRAWN-zhee-pan 3) Frangipani.Sprinkle with the flaked almonds then place in the oven and cook for 32-35 minutes (or until golden) at 165☌ or 330☏.Spoon in the frangipane filling to each tartlet case until it sits flush with the pastry.Place a tablespoon of jam (maybe a smidge less) in the base of each tartlet and spread it to form an even layer.Mix together the caster sugar and ground almonds in a mixing bowl, then add the eggs and mix it all together with a fork.Using a sharp knife cut off the overhanging pastry using so that it sits flush with the tartlet cases.Remove them and allow them to cool completely before continuing. Then remove them from the oven and carefully remove the baking beans and parchment and put them back in the oven for another 5 minutes. Place them in the oven and cook for 15 minutes at 180☌ or 350☏.Repeat the step above until you have 4 pastry-lined tartlet cases, place them on a baking tray, then line them all with baking parchment and pour in some baking or beans.Use that piece of pastry you pinched off in step 6 to help push the pastry into the fluted sides. Roll the pastry on a well floured surface so that it is around 3mm thick and then line a fluted 9cm tartlet case (one with a push out base is best).Rewrap three of the pieces of pastry and return them to the fridge. Remove the dough from the fridge and cut it into 4 pieces (pinch a 2.5cm or 1" chunk off first and set that aside).Remove the dough and wrap it in cling film and refrigerate for at least 1 hour.Pou in just enough of the milk as the processor is spinning for the dough to form a ball in the bowl.
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