Friday, October 5, 2012

Bakewell/Frangipane Tart / Maids in Honour

Question: Worth buying specially almond flour?

Experiment:  Three tarts, one with ground almonds, the other with self-raising flour and almond essence.  Or both?
(Recipe and Verdict below)

Recipe filling 1: Jamie Oliver - Frangipane
100g marg.
100g caster sugar
1 egg
100g ground almonds
vanilla essence
sliced almonds

Only ground almonds here (no flour), it came out much wetter, softer, so if you like your dessert on the gooey side.  Hubby prefered this and it got another friend's vote.

Recipe filling 2: Bero book - Maids in Honour
100g / 2oz   marg.
100g / 2oz caster sugar
2 eggs
100g / 2oz  Self raising flour
Almond essence
Sliced almonds

Only Self-raising counterpart, sponge was much firmer, with body  and even crunchy on the top. Stronger almond flavour than just ground almonds.

Recipe 3 - /GoodHousekeeping - Almond and Jam Flan
50g/ 2oz marg.
50g/ 2oz caster sugar
1 Egg yolk
2 Egg Whites (Whisk to peaks)
125g/4oz ground almonds
25g/1oz SR Flour (original recipe calls for 2 oz)
Almond essence (vanilla essence in original)
sliced/flaked  almonds
1/2 level tsp of Baking powder
2 tbps milk/juice

Cream marg. and sugar, add yolk, flavouring.
Add ground almonds.
Add flour, baking powder
Add milk, mix.
Fold in egg whites
Spread over jam layer.

Both Ground almonds but less SR flour to the original recipe, my ratio of 4:1 and not 4:2
I wanted the ground almonds texture with just a slight 'sponge'.
This was the one in between, the almond essence adds a more pronounced flavouring (if you're into that which I am.) other wise use vanilla essence.

Recipe 4 Almond fingers
A bonus in my quest -
Think I may be making this more than all the others.  As is in life, you start with one direction and end up discovering another, entirely different and maybe one better!

Recipe 4 Almond fingers

2 Egg White (whisked to stiff peaks)
6 level tbp of Ground almonds
100g/4 oz caster sugar
Almond flavoring
Flake Almonds for garnish

Whisk egg white untill stiff.
Fold in  ground almonds, sugar, flavouring
Spread over jam layer.

This is just delightful, comes out with a thin crisp, light layer. Great with Lemon curd filling or red jam.
Hubby says best eaten cold, I say IF you can wait that long.

I'm not so sure, but if I had to choose, ...the self-rasing and almond essence, for sure I wouldn't buy specially ground almonds again and I ALWAYS have  SR flour.
Make your own Almond Flour! - Click Here

Short-crust pastry to die for here.

Light and crumbly, perfect.
Omitted sugar so if there were any extra, it could be frozen and used  in the future for either savoury or sweet!

Short Crust Pastry:
225g/8 oz Plain Flour
100g Marg.
cold water
sugar (optional)

1.  Mix flour with marg. till resembles breadcrumb.
2.  Add COLD water till soft dough. Refridgerate.
3.  Bake blind.

Filling Instructions for all:
1.  cream marg. with sugar
2.  Add egg.
3.  Add essence
4.  Fold in ground almonds/self raising flour
5.  Fold in Whites if using

Layer jam.
pour in filling
sprinkle on almonds
Bake in 170 till brown and done, skewer comes out clean from the middle.

No comments:

Post a Comment

Pin It button on image hover