Recipe – Rainbow frangipane tart

Pastry week – a bit like bread week – is my nemesis. It’s usually always a double take for me with pastry so when I saw the bakes for this week I had no qualms about what I was going to do. Vol au vents – nope, I resorted to ready made puff pastry last year, so no go this time! Flaouna (what?!) – nope, no time to attempt a technical challenge at the minute with the business and stress of moving house. So a frangipane tart it was.

I’ve made a tart before so I could just about manage shortcrust pastry, but I’ve never actually made frangipane let alone experiment with flavours so I just went with a classic almond flavour, because as you can see I am hosting the linky this week (last minute!) so I had to come up with something quick! I wanted to make it flavoursome and pretty though so I went with a rainbow fruit topping; I think it looks great and it tastes delightful too!

Ingredients (serves 10-12)
Pastry

  • 200g plain flour
  • 110g butter
  • 100g golden caster sugar
  • pinch of salt
  • 1-2tbsp water
Frangipane
  • 100g butter
  • 100g caster sugar
  • 3 eggs
  • 100g ground almonds
Topping (you can substitute any of these fruits, I just went with the nearest rainbow colour fruit I could get my hands on!)
  • 300g tub creme fraiche
  • raspberries
  • mango
  • melon
  • green/black grapes
  • blueberries
  • blackberries
  • icing sugar, to dust
Method
  • Preheat oven to gas 5/375F/190C. Set a 9 inch tart tin with a removable base to the side (no need to grease or line).
  • In a large bowl, mix together the flour, sugar, butter, and salt until it resembles breadcrumbs.
  • Add a little water – I found 1 tbsp was about enough – and form into a smooth ball.
  • Wrap in cling film and refrigerate for 20-30 mins.
  • In the meantime, prepare your frangipane. In a clean bowl using a hand mixer, mix the butter, sugar, eggs, and almonds until well combined.
  • Roll out your pastry to an even thickness, and so it is a little larger than your tin in diameter (overhang is okay as it will shrink anyway). Carefully place over and press gently into your tin.
  • Pour in the frangipane mixture and gently shake so it spreads evenly, then bake for 30-35 mins until the pastry is just browning and the frangipane is golden.
  • Leave the tart to cool in the tin (on a cooling rack) and then neatly trim if needed.
  • Once completely cooled (I left mine in the fridge overnight) spread the creme fraiche almost to the edge of the tart.
  • Starting in the middle, place your fruits in circles to resemble the colours of the rainbow.
  • Dust lightly around the edges with icing sugar.
  • Keep in the fridge until ready to serve.
  • Enjoy!