The frangipane cream tart is an everyday treat, a fragrant and rustic cake, the joy of a usual gray and cold winter day.
I love shortcrust pastry, the simple tart with jam is one of my favorite desserts. Finally it's Christmas and I was able to try a decoration I found on Pinterest some time ago, I think I saved it in August.
The shortcrust pastry is a basic one, the frangipane cream is a bit heavy considering that it is made with butter and sugar, but who cares, this is not the time to think about diet and moreover we have to put on some fat to face this long winter, not to mention that I have been dreaming of Christmas feast since August.
Coming back to the recipe, the filling is a fairly sweet almond frangipane cream that well balances with the acidity of the berries. After this little intro straight from a baking magazine, I can tell you that it is delicious, that I have already finished it and that luckily the Christmas tree does not loose shape during baking (just a side detail because, as my grandmother would say, you don't have to digest it whole). The berries soften and almost blend with yummy filling, put a slice in the microwave for a few seconds before enjoying and thank me later.
Happy baking!
Recipe
Preparation time 15 minutes + 30 minutes rest
Baking time 15-20 minutes
Servings 15 cm ø cake tin
Ingredients
SHOTCRUST PASTRY
150 gr of plain flour
75 gr of butter
75 gr of sugar
1 egg
FRANGIPANE CREAM
100 gr of butter
100 gr of sugar
100 gr of almond flour
30 gr of plain flour
Raspberries q.s.
Blackberries q.s.
Blueberries q.s.
Method
FOR THE SHORTCRUST PASTRY
1. Blend, with the help of a mixer, butter and sugar to obtain a sandy mixture. Add egg and flour and mix until the dough forms a compact ball
2. Wrap the dough in cling film and let it rest in the fridge for 30 minutes
FOR THE FRANGIPANE CREAM
1. In a stand mixer with K hook, whip the butter and sugar until the mixture becomes light and fluffy
2. Add the egg and the two flours, continue whipping for 3-4 minutes, once ready, set aside
ASSEMBLING
1. Roll out the dough keeping a height of half a centimeter and obtain the base by cutting the dough with a mold the size of the tart. Cut a strip of dough to form the edge and join the two parts, pierce the bottom with a fork
2. Pour the frangipane cream on the base, distributing it well. Form a fresh berries layer on top. Cut a second disc of shortcrust pastry the size of the tart, decorate it as preferred. Bake in fan assisted oven at 180° for about 15-20 minutes
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