[ad_1]
In its Derbyshire homeland, they keep that this gloriously nutty, sticky confection is a pudding. In reality – and as has been famous by others – it’s a tart whether or not you fill it with the standard baked custard or with the almond paste that has turn into extra acquainted as a result of efforts of a sure Mr Kipling. No matter you name it, it’s irresistible.
Prep 15 min
Chill 30 min+
Prepare dinner 1 hr 30 min
Makes 1 x 23cm tart
For the pastry
140g plain flour, plus further to sprinkle
A pinch of salt
85g chilly butter, plus further to grease
Chilly water
For the frangipane
110g butter
110g caster sugar
2 eggs, crushed
110g floor almonds
25g plain flour
½ tsp baking powder
Zest of ½ lemon
25g flaked almonds, to high
For the compote (or use 100g low-sugar raspberry jam)
250g raspberries (recent or frozen)
25-35g caster sugar, relying on sweetness of tooth
Juice of ½ lemon
1 Puff or shortcrust?
Puff pastry, which today is extra usually used with the custard filling, seems in most older recipes, however I feel a sturdy shortcrust works higher, particularly with the denser frangipane in my model. You would purchase it, but it surely’s not laborious to make your self and the outcomes are a lot nicer. If utilizing shop-bought, begin at step 3.
2 Make the dough
Combine the flour and salt in a bowl, then grate within the chilly butter. Rub this in along with your fingertips till the flour appears like damp sand, then very regularly stir in simply sufficient chilly water to carry every part collectively right into a coherent, however not sticky dough. (Alternatively, use a meals processor, however watch out to not overwork the combination.)
3 Wrap and chill
Wrap the dough in a clear tea towel or greaseproof paper, so it doesn’t dry out, then chill the dough for at the least half-hour. In the meantime, grease an roughly 23cm tart tin (it’s all the time higher to go for one thing barely too small than too giant) and warmth the oven to 200C (180C fan)/390F/fuel 6.
4 Roll out and blind bake
Roll out the dough on a frivolously floured floor till it’s giant sufficient to line the tin. Rigorously elevate it in, then high with baking paper and weigh this down with baking beans, dried pulses, rice or no matter you utilize in such conditions, ensuring they arrive proper up the perimeters. Trim off any extra, then bake for about quarter-hour, till golden.
5 Now for the fruit filling
In the meantime, make the compote, if utilizing. Put the berries in a small pan with the sugar and lemon juice, and produce to a boil over a medium warmth. Flip down the warmth barely and go away to simmer for about 12 minutes, and ensuring it doesn’t catch, till the combination has thickened to a unfastened, jam-like consistency. Take off the warmth and go away to chill barely.
6 Take away the beans and bake till golden
As soon as the bottom is golden, fastidiously take away the baking beans and paper, remembering that they are going to be sizzling, and put the tart case again into the oven for an additional couple of minutes, till it feels dry and biscuity within the center, and taking care to not let the perimeters burn. Put aside to chill when you make the frangipane; when you plan on baking the tart instantly, go away the oven on.
7 Make the frangipane
Put the butter and sugar in a big bowl or meals mixer, and beat till effectively blended and fluffy. Beat within the eggs just a little at a time, scraping down the perimeters of the bowl between every addition, so nothing will get left behind. Gently fold within the almonds, flour, baking powder, lemon zest and a pinch of salt.
8 Construct the tart and bake once more
Unfold the compote or jam over the bottom of the tart and spoon the frangipane on high, being cautious to not knock any extra air out of it than you need to, particularly if you degree out the floor. Bake for about 25 minutes, till golden and effectively risen; scatter over the flaked almonds for the final 5 minutes of baking time. Take away and go away to chill barely, or utterly, earlier than slicing and serving.
9 Ending touches
I don’t suppose this tart wants icing – it’s candy sufficient already – however when you should, combine 300g icing sugar with simply sufficient chilly water to make a thickish paste (about three tablespoons ought to do it). Unfold this on high of the cooled tart and go away to set. In case you go down this route, I’d scatter on the flaked almonds afterwards, slightly than in step 8, although Mr Kipling followers could want to substitute glacé cherries.
[ad_2]
Supply hyperlink