Frangipane & Lemon Tart
Sweet Tart Pastry (for detail please refer here)
200g Plain flour
110g Butter
50g Icing sugar
1/4 tsp Salt
1 tsp Finely grated lemon rind
2 1/2 tbsp Ice water
- Mix all ingredients till crumbly and add ice water to form dough.
- Shape it into a ball and wrap it with foil then store in freezer for 20 mins.
- Place pastry on to the ring, pressing it to fit the bottom and sides so that no air bubbles lurk under the pastry, but taking care not to stretch it.
- Roll across the top of the ring with the rolling pin. This rolls away any overhanging pastry.
- Prick the pastry at the bottom of the case with a fork.
- Return the pastry dough to the freezer for another 15 mins or you can keep the pastry dough until next day or up to a week.
- Take out pastry from freezer and quickly line it with aluminium foil and blind bake with pie weights or dried beans, to keep the bottom flat. Bake at preheated oven at 175C for 20 mins. Remove pie weights and foil immediately after baked.
- Cool down the pastry.
Frangipane
100g Butter, softened
110g Caster sugar (I used 75g)
1 Egg
1 Egg yolk
120g Almond meal (ground almond)
35g Plain flour
20g Flaked almonds
- Beat butter and sugar until light and creamy.
- Gradually add the egg and egg yolk and beat until just combined.
- Use a rubber spatula to fold in almond meal and plain flour into egg mixture until just combined.
- Spoon mixture into the pastry case and top with flaked almonds.
- Bake at preheated oven 180C for about 30 minutes or until the frangipane has set.
