These early school days can be long and exhausting, as we all look for a new footing and gradually settle into a routine, developing the new rhythm of another year. Oven Tray - Letting the oven tray get really hot before placing the pie dish onto it to bake, helps the bottom of the tart to cook and not be a soggy mess.In the midst of the chaos that accompanies the beginning of the school year, my mind has been absent from the kitchen, fixating on my new students and lesson plans instead. Lemon Zest – Trust me, adding the zest of a lemon really lifts the richness of the frangipane and brings out all the flavour of the fruit. Line the dish or tin - If the pastry breaks when lining the tart tin, don’t worry, just squish it back together. Roll Out Pastry – Don’t use too much extra flour when rolling out the pastry, too much flour will make the pastry dry. All the air put in by beating the egg and sugar together will be lost if its over mixed at this stage.Įlectric Mixer – If you have one, use an electric mixer to with a beat attachment, if not, use a wooden spoon and get those muscles working. Mix in almonds – When mixing in the ground almonds and egg (frangipane) don’t over mix it. Rub Butter - into the flour with your finger tips or a metal tool – see picture I know that I’d rather have a lot of juicy plums in this, so air on the side of more rather than less. It depends on how big your dish is and the size of the plums. Plums – How many plums needed for this is a bit of an estimate. Plum & Lemon Zest Frangipane Tart with Butter & Almond Pastry Go on, give it a go and enjoy your sweet life! Maybe one with apricots, rhubarb or even a few raspberries or blackberries?Īll these fruits make incredible frangipane tarts with hardly any change in the recipe, so getting to grips with making a frangipane means that whatever season it is, it’s always the season for a great tasting tart. Have you tried a frangipane tart with pear or apple? The good thing about being able to make frangipane, it’s really quick to make and so many things go with it. I’ve still more to decide what to do with, so look out for more recipes using them.īecause I had some ground almonds left over from something else and you know that I can’t let any ingredients go to waste, so plum and frangipane tart it was. I made a frangipane tart with them, well, some of them anyway. It’s the season to be harvesting from trees.Īpples, pears and plums are starting to be prolific in gardens so I wasn’t surprised that a friend gave me a bag full of ripe and ready to eat plums. What about leftover food? If i’m able, i hope to give ideas as to how to use up any leftovers too.Ĭooking isn’t hard, neither is baking, its all about being brave and being ok with making mistakes My mum used to say, “Waste not Want not” is that still a saying ?įor me, waste is not just about using up all the ingredients. If i buy ingredients specifically for a recipe, and i only need a small amount of the ingredients, i want to be able to use the rest up and not have to throw them away. There are many things that get under my bonnet and wiggle around, one of those is food waste. Just me, whats happening, and whatever cameras or phone i have to hand. No filters here, (although i’d love to find a filter that can take ten years worth of laugh lines away. This site is about real cooking and baking, real recipes and real mistakes. When I’m not developing recipes for others, writing guest blogs, writing my own blog, or even trying to learn how to paint, I’m usually spending time with the amazing Mr G (my husband) or with my lovely daughter or my lovely son (very proud mum).
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