Nicole's Baking Blog » Frangipane Tart

Frangipane Tart

Frangipane Tart

After watching the Great British Bake Off, I was keen to try the frangipane tart (it looked yummy), so I hunted through my latest GBBO book and found this recipe. If you would like to try this recipe, you will find it in the Great British Bake Off Celebrations book, see below, on page 261.

Great British Bake Off Celebrations Book

I started with the pastry. When I made the pastry, it was too sticky, so I added some extra flour. Note: don’t overwork the dough if you need to add extra flour. Once I lined the tin with the pastry, I pricked the pastry base. Note: I had a shrinkage issue with the pastry, so next time I will allow some of the dough to hang over the sides, and then trim the edges once the tart is cooked.

Tip: I like to rinse my hands under cold water before making the pastry – it helps to keep them cool, which is better for when you work with pastry.

Frangipane Tart - pricked pastry

Before putting the pastry base into the oven, you are instructed to add greaseproof paper and baking beans on top; this stops the pastry from rising. Instead of ceramic baking beans I use chick peas, see photo below.

Frangipane Tart - chick peas instead of baking beans

Knowing when the frangipane was cooked was the tricky part for me. I was tempted to use the knife method; however, I resisted the urge and tried the bounce back method (it springs back when you press it in the middle). I do, however, think that I should have cooked the frangipane a little longer, it was a little too wet.

Frangipane Tart - cooked frangipane

I used tin peaches to decorate the tart because I thought it would be easier; however, the peach slices from the tin were random sizes, so I couldn’t get the same look as the recipe photo. Next time, I will use fresh peaches, so I can control the size of each slice.

Tip: Cover the pastry over with foil if it starts to brown too much.

Frangipane Tart - slice of tart and covered with cream

Overall, the tart tasted great, especially when I drizzled it with some double cream. This is definitely a recipe worth trying.

Share Button

Leave a Reply

Comments  characters available