Frangipane Tart

Frangipane tart is made from almond meal filling flavoured with rum for an extra kick.
Read on to find out more on how to recreate this delactable tart in your own kitchen!

Ingredients:

(A) Pie Shell:
375 gm plain flour
50 gm icing sugar
200 gm butter
1 egg

FiIlling:
125 gm butter
125 gm icing sugar
125 gm almond meal
2 eggs
1 egg yolk
50 gm flour
25 ml dark rum
2 tabsp almond flakes

1/4 cup strained, warmed strawberry jam
2 punnets fresh raspberry, blueberry or your choice of fruits

Make the crust      

1. Add the butter cubes and rub with your fingertips until mixture begins to clump together or use a food processor.
2. Knead lightly for a few seconds before shaping into a disk about 5 to 6 centimeters thick. 
3. Completely wrap in plastic and chill.
4. Roll out the chilled dough and transfer into the buttered loose-bottom tart pan. 
5. Smooth out the edges of the pan and cut excess crust at the tip. 
6. Chill in the fridge for at least 30 minutes.
7. Preheat your oven to 300°F.  Blind bake for 10-25 minutes or until the edges turn golden. 
8. Remove from the oven and cool on a rack.

 Method:

1. Beat the softened butter and sugar until light and fluffy.
2. Add the eggs and flour and mix well.  Add the almond meal, and beat till combined.
3. Spread the strawberry jam onto the base of the tart shell.  
4. Add the filling into the cooked tart case.
5. Add fruits at the top.  Sprinkle almond flakes.
6. Bake at 180 C (350 F) for 25 minutes or until done.