It’s one of my favourite things in the whole world, that’s all I really need to say.
Like all baking, it’s a bit of a faff to make: you have to make pastry – and it needs to be as short as you can make it so that it crumbles and melts in your mouth, and that means it can be difficult to handle – you need to blind-bake that pastry and then you have to make a frangipane. But really, once you’ve tasted it you’ll be rushing to make another one, I promise.
At 30cm, this is a big, deep tart, easily big enough to feed a crowd at a birthday party – which is the reason I made the tart pictured below. The recipient was my mother-in-law, an amazing cook with very high standards, and she was insistent that she wanted this as her birthday cake – high praise indeed!
If you don’t want your tart to be quite as big then reduce the quantity of each ingredient – just be sure to keep everything in the same ratio and amend your cooking time accordingly, like all baking it always pays to keep your eye on it in the latter stages of cooking.
RECIPE – to fill a 30cm loose-bottomed flan tin
For the pastry case:
275g plain flour
80g ground almonds
75g caster sugar
110g vegetable shortening (Trex) – fridge cold, cubed
115g unsalted butter – fridge cold, cubed
3 egg yolks
For the filling:
1 whole jar of raspberry jam
1 tsp vanilla extract
300g butter, room temperature
300g caster sugar
200g ground almonds
100g plain flour
1 tsp baking powder
3 medium eggs, beaten
A handful of flaked almonds
Heat your oven to 190C / 170C Fan / Gas 5 when ready to blind-bake your pastry case. You will need a 30cm loose-bottomed flan tin.
Make the pastry:
Put the flour, ground almonds and caster sugar into a food processor and pulse a few times to mix it thoroughly. Add the cold butter and Trex and pulse until the mixture resembles fine breadcrumbs, then gradually add the egg yolks, pulsing once or twice with each addition. Take care not to overwork the pastry mixture, the beauty of this pastry is that it is soft and crumbly, doing too much to it is liable to make it tough. When fully combined empty it out of the food processor and form into a ball but do not knead it. Wrap it in cling film and chill in the fridge for 30 minutes to 2 hours.
If you are old-school and like to work your pastry by hand then you don’t need me to give you instructions for that. I seem to have fingers that are too warm to make pastry by hand so I always do mine in the food processor – if anyone would like to give me a masterclass in making pastry by hand then I would welcome it!
On a lightly floured surface, roll your pastry out into a round until it is approximately the thickness of a pound coin, this should give you the correct diameter to fill your pastry case with a little left over that you can trim off later. Always keep your trimmings as you may need to make a couple of repairs.
|*Tip: As mentioned earlier, this is a very short pastry which can be difficult to pick up; one way to alleviate this is to roll the pastry out between sheets of baking parchment, another is to lay the loose base of the flan tin on your work surface, lightly dust it with flour and then roll out your pastry over it. If the latter, to put it into the flan case fold the edges of the pastry in on each other and drop the base into your case, then unfold the edges and press in to the flutes, using a small piece of pastry to gently push into the sides and bottom. At this time you may need to make a few small repairs to rips and tears, just take a small amount of pastry and press in to any problem areas – it doesn’t matter if it is a bit rough and ready, nobody will see it, the important thing is to ensure that the pastry case is completely sealed otherwise your frangipane will leak out.
At this point you can trim the pastry to the level of the flan-case, by rolling a rolling pin across the top. There should be no shrinkage of the pastry case when you bake it because there is no water in the pastry; the presence of too much water is the most common reason for shrinkage.
Now cut a piece of baking parchment large enough to completely cover the base and sides of the tart. Scrunch it up, then flatten it and place it in the pastry case, then fill with ceramic baking beans if you have them, rice or dried beans if you don’t. Now blind-bake the pastry case at 190C for 25 minutes; after this time remove the baking beans and parchment and return to the oven for a further 5-10 minutes until your pastry is golden and cooked through.
|*Tip: The best bit of baking wisdom I ever received was this: blind-baking is not part-cooking, it is pre-cooking. In other words, your blind-baked pastry case should be fully cooked when it comes out. That’s the 100% guaranteed way to ensure that you never suffer the baker’s nightmare of a soggy bottom. Some authorities suggest sealing the base of your pastry case with a thin layer of egg white; don’t bother, it doesn’t belong there and you will be able to detect it.
While your cooked pastry case is resting, turn your oven down to 150C / 130C fan / gas 2 and make your filling:
Cream the butter and sugar together using a whisk if at all possible, if you don’t own a stand or hand mixer you can do this using a wooden spoon, but it’s hard work. Now add the vanilla extract, ground almonds, plain flour, baking powder and beaten eggs and beat well until thoroughly combined.
Spread the jam over the bottom of the baked pastry case in a thick and even layer. Pour the filling over the top and gently even it out using a spatula or pallet knife. It should sit at a level slightly below the lip of the pastry – as it cooks it will rise and expand to form a gentle dome.
Now bake your tart for 30 mins. After this time, take it out of the oven and you should see that it has domed and is starting to go golden; sprinkle the flaked almonds all over the top and return to the oven for a further 20-30 minutes. The tart is cooked when a skewer inserted into the middle comes out clean. Leave it in the flan-case to cool completely, after which you should be able to remove it cleanly.