Your July recipe from Anathoth Farm - Frangipane and Raspberry Tart
Announcement posted by New Future PR 21 Apr 2015
YOUR JULY RECIPE FROM ANATHOTH FARM
(Please see attachments for images. High res available upon request)
Frangipane & Raspberry Tart
Pastry
225g plain flour
150g unsalted butter, chilled and chopped
2 tablespoons pure icing sugar
1 egg yolk
1 tablespoon chilled water
Filling
100g unsalted butter
100g caster sugar
2 large eggs
50g plain flour
75g ground almonds
A couple of drops of almond extract
8-10 teaspoons Anathoth Farm Raspberry Jam
Make the pastry, add flour, butter and icing sugar in a food processor, and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the freezer for 30 minutes to rest.
Turn the pastry onto a lightly floured surface. Use a lightly floured rolling pin to roll out to a 3mm-thick rectangle. Line a round or rectangle fluted tart tin, with removable base, with the pastry. Trim any excess. Prick the base with a fork. Place in the freezer for 30 minutes to rest.
Preheat oven to 200°C (180°C fan-forced). Line the pastry case with non-stick baking paper. Fill with pastry weights or rice. Bake for 12 minutes. Remove paper and pastry weights or rice. Cook for a further 7 minutes or until golden. Turn oven down to 180°C (160°C fan-forced).
For the frangipane filling, beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract,
Spread frangipane filling over the base of the pastry case and add teaspoons of Anathoth Farm Raspberry Jam over. Bake for 20-25 minutes, or until filling is golden.
For more images, please click on this link: https://www.dropbox.com/sh/7ln3dofdmftz4bk/AABtu7KuaJa28C7KabYEvuJva/Frangipane%20Raspberry%20Jam%20Tart?dl=0
(Please see attachments for images. High res available upon request)
Frangipane & Raspberry Tart
Pastry
225g plain flour
150g unsalted butter, chilled and chopped
2 tablespoons pure icing sugar
1 egg yolk
1 tablespoon chilled water
Filling
100g unsalted butter
100g caster sugar
2 large eggs
50g plain flour
75g ground almonds
A couple of drops of almond extract
8-10 teaspoons Anathoth Farm Raspberry Jam
Make the pastry, add flour, butter and icing sugar in a food processor, and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the freezer for 30 minutes to rest.
Turn the pastry onto a lightly floured surface. Use a lightly floured rolling pin to roll out to a 3mm-thick rectangle. Line a round or rectangle fluted tart tin, with removable base, with the pastry. Trim any excess. Prick the base with a fork. Place in the freezer for 30 minutes to rest.
Preheat oven to 200°C (180°C fan-forced). Line the pastry case with non-stick baking paper. Fill with pastry weights or rice. Bake for 12 minutes. Remove paper and pastry weights or rice. Cook for a further 7 minutes or until golden. Turn oven down to 180°C (160°C fan-forced).
For the frangipane filling, beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract,
Spread frangipane filling over the base of the pastry case and add teaspoons of Anathoth Farm Raspberry Jam over. Bake for 20-25 minutes, or until filling is golden.
For more images, please click on this link: https://www.dropbox.com/sh/7ln3dofdmftz4bk/AABtu7KuaJa28C7KabYEvuJva/Frangipane%20Raspberry%20Jam%20Tart?dl=0