I am not one for thick pastry but if that’s your thing then go with it. If you look closely you can see the light coming through! Thin pastry means perfect deliciousness. So yes, I figured I had to remedy this pie lacking situation asap! Watch this space for more pies/tarts coming your way! Sweet but also, maybe, probably, savoury! How exciting eh! I think the reason why I liked this pie so much was that I made the crust as thin as I could go. For.Īnother thought that crossed my mind when I decided to make this tart, is that this blog is seriously lacking on pie/tart action! The only one being this Pecan Pie, which is amazing, and which I must make again soon. If you already know what frangipane tastes like, you know I’m telling the truth! Almonds are actually one of my favourite flavours in baking (flaked, ground, any way really) and I love Amaretto, which is an almond flavoured liqueur. And if you have never had it before, don’t wait any longer! It’s totally delicious, if like me you like almonds. Frangipane is basically a filling made with almonds. I won’t make that assumption anymore promise. I forget sometimes that not everyone reads about food or cooks/bakes as much as we do at home. I think that, had they not asked me, I would have assumed that everyone knew what it was. I’ve had a couple of people today asking me what frangipane was. Frangipane came to mind for obvious reasons! Almond and cherries were made for each other. But, as these weren’t as sweet as I would have liked for eating fresh, I thought they could go great in a tart. I love fresh cherries and I can eat a bag full without even realising. ![]() The asparagus had so much flavour, much more than what you get at supermarkets and at a fraction of the price! I could eat asparagus every day, it’s so darn good! The cherries were nice but still not as sweet as they can be (too soon yet for the season). Serve warm with cream, crème fraiche or ice cream.On our way coming back from a visit to Christoph’s parent last week end and having driven back home via the “scenic route”, we stopped on the side of the road to buy some cherries and asparagus. (An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.) Transfer the tart, with the tin base attached, to a serving plate. Remove from the oven and leave to cool for 15 minutes. Level the surface and sprinkle with the flaked almonds.īake for 20-25 minutes until golden-brown and set. Spread the frangipane filling evenly on top. (Do this at the last minute to prevent the apple going brown.) Arrange the slices over the biscuit base. ![]() Peel the apples, and cut thin slices of apple. Process for 2-3 minutes.) Mix in the eggs, then add the ground almonds and almond extract and blend until well combined. ![]() (You can do this in a food processor if you have one. Chill in the fridge while you make the filling.Ĭream together the butter and sugar until light and fluffy. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. ![]() Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs.
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