Hello everyone and welcome back to another lactose free recipe. For this weeks recipe I decided to tackle a dessert that I have always wanted to make but was always too scared to; the frangipane tart. Picture a buttery pastry with a delicious almond filling, topped with fresh fruit and baked to pure perfectiion. A french classic that is surprisingly easy and very versitile.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Always remember that if you fail it is a learning experience and not the end of the world. Baking is something that takes practice. Failures give you an opportunity to look at what went wrong and why. That knowledge and experience is so important for any baker regardless of skill level. Everyone starts somewhere.
I found this relicious recipe from A BAKING JOURNEY. It found it adapted perfectly for lactose free ingredients so I could not resist but to share it with you all.
Ingredients
-
Pastry
- Framgipane Filling
Instructions
-
Pastry
- Add the butter and icing sugar into a medium bowl. Mix together until lovely and smooth.
- Add in the egg and almond meal. Mix well.
-
Add in the flour and carefully mix together until a rough dough forms. Tip the dough out onto your clean work surface and mix until the dough is lovely and smooth.
-
Flatten the dough and cover with clingwrap. Rest the dough for an hour in the fridge.
- Divide the dough into four even pieces. Work with the dough one piece at a time whilst the others rest in the fridge.
-
Grab two pieces of baking paper and a rolling pin. Put the dough piece inbetween the papers. Roll until about 0.5 cm thick. Try to roll it out into a nice circle instead of whatever shape I went for,
- Remove the top piece of paper. Place your tart tin into the center. Slide your hand under the bottom of the paper and flip it so that the paper is now on top. Remove the baking paper.
-
Use your fingers to press the pastry into all of the corners. Let the excess overhang. Use the rolling pin to press down on the edge of the rim to clean the edges. Use any leftover pastry to fill in any gaps or thin areas if you need to. Cover the excess pastry with clingwrap and place in the fridge.
-
Prick the bottom of the pastries several times with a fork. Cover with clingwrap and leave in the fridge to rest for atleast an hour or two. Resting the pastry is very important as it prevents shrinkage. They also can be made overnight and baked the next day.
-
When they have rested long enough it is time to bake them. Preheat your oven to 160°c (320f). Remove the clingwrap and place the tins onto a baking tray. Place baking paper into the shells. Add in the baking beans or uncooked rice to weigh the dough down. Bake for 10 minutes.
-
Remove the tarts from the oven. Remove the weights and the baking paper. Bake for another 5 or so minutes until just starting to turn golden. They should be very light in colour. The tarts will be baked again so its important for them to not get too much colour during this step.
- Carefully (wearing oven mitts) remove the tarts from the tins. It is much easier to do this when they are warm rather than when they are cooled. If they stick get a skewer and press it down inbetween the tart and the tin. Try to lift the tart from the bottom of the tin.
- Move the shells to a wire rack to cool down. Frangipane Filling
- Cream the butter and sugar together.
-
Add in the eggs one at a time and the mix in the almond meal. The mixture should be lovely and thick.
- Spoon the mixture into a piping bag. Place into the fridge until ready to be used. You can also make this a day in advance if you wish.
-
Wash your strawberries and cut them into slices. If you want to make the same heart design that I did simply cut a v into the top of the slice. Cut the edges to round out the shape. The Blue line shows where the cuts were made.
-
When you are ready to bake the tarts preheat your oven to 180°c (350f). Place the cooled tart shells onto a baking tray. Grab the strawberries and the mixture.
-
Cut the end of the piping tip off to make a medium hole. Carefully pipe a tight swirl of the mixture working from the inside out.
-
Place the strawberries genetly ontop of the mixture.
- The excess filling can be frozen and reused later. It works beautifully as a filling for all sorts of recipes like cookies, cakes and croissants.
- Bake the tarts for 20 to 25 minutes until lovely and golden. Keep an eye on the edges so they do not burn. Finishing
-
Let the tarts cool down. Give them a generous dusting of icing sugar.
- Congratulations you have just made mini strawberry frangipane tarts. In in words of my lovely mother these go great with a nice vanilla custard.
-
Serve, devour and enjoy.
