Sweet shortcrust pastry
Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film
225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water
Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.
Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes
Once your crust is chilled roll out your dough and place into a 9in tart tin. (Do not do what I did and put your crust into a 12 in tin thinking that it is a 9 in tin and wondering how anyone had any left over crust.) Then pop your crust into the freezer for 15 min. This is a good time to make your frangipane.
For the frangipane i once again subbed vanilla extract for the almond. I also do not have kitchen scales so I just did the best i could with conversions. It turned out fine and always has for me(... see my hot cross buns & vegemite scrolls recipes i do this every time).
4 oz is about 1/2 cup and 1/2 oz is about 2 tbs
I used my trusty blender to grind the almonds, yes mine curdled, and I commited the wost sin possible in the baking world... I used salted butter. It turned out fine. really, better than fine. It turned out good. By the way, primrose is a yellowish color.
Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula
125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour
Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. Don't panic. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.
Preheat your oven to 400*F and prepare yourself for the assembly of the tart..er..pudding.
Now is when you would remove your crust from the freezer and spread warmed jam over it. Many people made their own jam which I am sure made this dessert even more fabulous. With a 6 month old I don't really have that kind of time. I used store bought blueberry jam. Once my jam was evenly spread I popped it back into the freezer for a few minutes to keep the warmed jam from bleeding into my frangipane. Once it was set I evenly spread my frangipane and popped the whole thing into the oven. It cooks for 30 minutes total but 5 minutes before it's done you should take it out and toss a handful of slivered almonds over the top. I ment to do that , really I did. Unfortunately during the cooking time I got distracted and didn't check on it until the timer went off. This is when I realized that I had used too big of a pie tin. My little tart could take no more baking and the crust was a bit more well done than i would have prefered.