Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds.If the pastry is becoming too dark, place a ring of foil around the edge. After this time, put the cold plain shelf on the second set of runners and continue to bake for a further 15–20 minutes until the almond filling is set and golden brown. In a two-oven Aga, lift the tin onto a baking sheet and bake on the floor of the roasting oven for 15–20 minutes until pale golden. Then transfer to the centre of the Baking Oven until set and golden brown, another 15–20 minutes. OR to bake in an Aga, lift the tin on to a baking sheet and bake on the floor of the roasting oven until pale golden, about 15-20 minutes. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown. Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat.Be sure to leave enough room between them to allow the frangipane mixture to rise. Arrange the pear halves, cut side down, attractively on the filling. Bring to the boil, then reduce to a simmer over a medium to low heat and cook for 15 minutes, stirring occasionally, until lovely and. Meanwhile, put a large pan on a medium heat and add the cranberries, sugar and the zest and juice from 112 oranges. Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Blind bake for 12 minutes, then remove the paper and rice and bake for a further 5 minutes.If possible, chill for a further 30 minutes. Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter and about 2.5cm deep.Leave this mixture in the fridge until required. Process for a few seconds until well incorporated. Add the ground almonds, flour and almond extract. Scrape down the sides of the bowl with a spatula. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage).
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