Blueberry Frangipane Tart

Fill tart with blueberries.

Ingredients:

Tart shell:
200 gm flour
25 gm icing sugar
100 gm soften butter
1 small egg

Filling:
100 gm butter
100 gm icing sugar
100 gm almond meal
2 eggs
1 1/2 tabsp rum
15 gm flour

1/4 cup warmed strawberry jam
Fresh Blueberries

Method:

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 180 C.  Blind bake for 10-25 minutes or until the edges turn golden. 
8. Remove from the oven and cool on a rack.

Method for Filling:    

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. 
6. Bake at 180 C (350 F) for 25 minutes or until golden brown.

Pecan Cranberry Tart

Ingredients:

Pie Shell:
200 gm plain flour
20 gm icing sugar
100 gm butter
1 small egg
Cold water  
pinch of salt

Method:

1. Stir together the flour, sugar and salt into a large bowl.
2. Add the butter cubes and rub with your fingertip until mixture begins to clump together or use a food processor.
3. Knead lightly for a few seconds before shaping into a disk about 5 to 6 centimeters thick. 
4. Completely wrap in plastic and chill.
5. Roll out the chilled dough and transfer into the buttered loose-bottom 23 cm tart pan. 
6. Smooth out the edges of the pan.
7. Chill in the fridge for at least 30 minutes.
8. Preheat your oven to 350°F/180 C.  Lined with parchment paper and baking beans. 
9. Blind bake for 10-15 minutes.  
10. Remove the baking beans and continue to bake until the edges turn golden. 
11. Remove from the oven and cool on a rack.

Filling:

1/4 cup pack brown sugar

2 large eggs

1/4  cup honey

2 tabsp dark rum

2 tabsp butter, melted

1 tsp vanilla essence

140 gm pecan - roast lightly & coarsely chopped
1/4 cup dried cranberries - coarsely chopped

Pinch of salt

Method:

1.       In a medium bowl, cream the eggs and brown sugar.
2.       Add the honey and beat well.
3.       Add the rum, melted butter, vanilla & salt & beat well.
4.       Stir in the chopped pecans and dried cranberries and scrape into the blind-baked tart shell.
5.       Arrange the pecans evenly.
6.       Bake in preheated oven 180 C for 20 to 25 minutes until the filling is set and crust is golden.
7.      Let cool before serving.

Pecan Rum Tart

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!