Wednesday, 26 February 2014

Blackberry & Orange Frangipane Tart

This recipe is my absolute FAV at the moment.  Just saying.

Before Christmas, I made a wise investment and purchased a copy of The Gluten Free Scallywag magazine (Vol 3, 2013).  The hard copy (let's not muck around - this book was going to get a hammering).  Within it's crisp pages lies the magic that is of the gluten free kind, including this very fabulous and very delicious tart recipe.

I blame this recipe for the extra couple of kilos that have surreptitiously attached themselves to my hips but I also attribute this recipe to the cheeky pinch on the bottom from my husband this morning & beaming smile that I cannot wipe from my face (from the tart.. totally from the tart).  It's good people.  It's VERY GOOD.

Jas' recipe calls for Strawberry Jam but I have utilised a small jar of Margaret River's The Berry Farm Blackberry & Orange Jam here and only last evening, experimented with another TBF success story - Apricot & Almond.  Both with resounding success.  I'm telling you, this little baby is only open to your imagination.

And so, without further ado, here she is.  ENJOY!

Blackberry & Orange Frangipane Tart               

125g cold butter, chopped into 2cm cubes
100g pure gluten free icing sugar
250g plain gluten free flour
2 egg yolks
1 to 2 tablespoons ice cold water

100g butter, room temperature
70g caster sugar
1 egg
1 teaspoon vanilla
100g almond meal

1 cup of Blackberry & Orange jam

In a food processor pulse the butter, icing sugar and flour together a few times so it resembles bread crumbs.  Pulse in the yolks, so the pastry begins to come together, you will need a little more liquid, so add in a tablespoon of cold water and pulse again.  The pastry will slowly form a ball.  It may be
tempting to add more water but don't, unless after about 30 seconds the pastry still hasn't come together.

Turn out onto your bench and form into a 2cm thick disc.  Wrap in glad wrap and refrigerate for at least 30 minutes.  At this stage the pastry can be refrigerated for up to one week.

Before rolling out your pastry, pre-heat your oven to 180 degrees Celsius.

Roll the pastry out between two pieces of baking paper to 3mm thick.  Carefully turn into loose bottom 22cm round tart tin.   Press the pastry carefully, into the fluted edges of your tin and trim off the excess.  Place in the freezer for 10 minutes to harden. 

Place a piece of baking paper on the top of the prepared tart base and fill with baking beads/pie weights or beans.  Rice will also do.  Bake for 10 minutes then carefully remove the baking paper and beans.  Return pastry case to the oven for 5-8 minutes to become golden.  Remove from oven.

To prepare the frangipane topping pulse all ingredients together in the food processor until combined.

Spread the jam onto the baked pastry.  Dollop the almond frangipane mixture on top of the jam and roughly smooth out over the top.  It doesn't matter if a few bits of jam show through, as the mixture will spread a little.

Bake for 20-25 minutes until golden.  Allow to cool and serve with cream.