FRUIT FRANGIPANE TART
Ingredients
1 recipe Pate Sablee or ready made sweet pastry or ready made pastry case
1 recipe Frangipane
Fresh fruit
Stone fruit is suitable as well as blueberries, blackcurrants, blackberries and raspberries. If using pears, poach first as they will not soften during baking.
Method
First make the Pate Sablee, wrap in cling film and leave in the fridge to rest and to allow the butter to set the pastry, it is very soft when first made.
Make the frangipane and this will keep well in the fridge or freezer.
Prepare the fruit. Wash and remove stones if using cherries, plums, apricots or other stone fruit.
ASSEMBLY
Choose a tart tin.
I use the metal tart rings. They are available in a range of sizes and are a very useful addition as they are easy to use for any pastry based recipe. I have individual rings of 100mm diameter and medium size of 160mm rings that make a tart suitable for 4 servings.
100mm tart rings lined with Pate Sablee
Line the tart tin with pastry, put back in the fridge to chill again.
Preheat the oven to 180C, if possible use a setting that gives top and bottom heating.
Fill the tart case with frangipane, top with fruit and bake for 20-30 minutes.
Or bake with just frangipane, leave to cool then top with fresh fruit, as the strawberry tart in individual selection.
