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               

pastry
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

frangipane
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.

Chilli Beef Lettuce Wraps

This recipe is by Gordon Ramsay.  LOVE him or LOATHE him, he is a master of fabulous food and this recipe although very simple, is testament to this.  I first saw him prepare this on LifeStyle FOOD from the programme Gordon's Ultimate Cookery Course.  If you are a fan of Asian flavours and whipping up something delicious, super fast (and who isn't?) then look no further.

200g minced beef
200g minced pork
Sesame oil
2 garlic cloves, peeled and finely chopped
(I used Gourmet Garden Chunky Garlic paste)
5cm piece of fresh ginger, peeled and finely chopped
(I used Gourmet Garden Ginger paste)
1-2 red chillies, deseeded and chopped
1 tbsp light brown sugar
1 tbsp fish sauce
Zest of 1 lime, juice of 1/3
3 spring onions, trimmed and chopped
Sea salt and freshly ground black pepper
Baby Cos lettuces, separated into leaves to serve
(You can also use Iceberg or any lettuce where the leaves form a cup)

DRESSING

1 tbsp. GF soy sauce
Juice of 1/2 lime
1 tsp sesame oil
1/2 red chilli, thinly sliced
Small bunch of coriander leaves chopped
(The first time I made this, I used Mint instead of Coriander and this also works well)
1-2 tsp fish sauce
1 tsp light brown sugar
1 tbsp. olive oil
(I omit the olive oil here as I think the sesame oil is enough but totally your call)

1. Heat a large frypan and add a little oil. Mix the beef and pork and season well with salt and pepper.  Fry the mince in the HOT pan for 5-7 minutes until crisp and brown and broken down to a fine consistency.  Gordon recommends to drain the crisp mince in a sieve - this will help it stay crispy.  (Who's game to argue with Gordy?? Not I..)  Set aside.

2. Wipe out the pan. Add a tablespoon of sesame oil. Add the garlic, ginger and chilli.  Fry with a pinch of salt and the sugar for 2 minutes. Add the drained mince and combine.

3. Add the fish sauce and heat through. Stir in the lime zest and juice, then add the spring onions. Turn off the heat.

4. Mix all the ingredients together and adjust to taste.

5. To serve - spoon some of the mince mixture into the lettuce leaves, drizzle with a little dressing and serve.


I find, if I make the dressing first & set aside, it allows the flavours to infuse and gives you a better result.  Also, do yourself a favour and do all your chopping, measuring out beforehand.  It pays to do this & makes for a very quick cooking process.

The flavours are amazing.  ENJOY!