Easy peasy frangipane fruit tarts
Can it really be autumn already? Summer seems to have slipped by in an instant – the only proof that it ever happened at all is that the garden and the children have shot up and both are in desperate need of attention.
Food becomes more comforting at this time of year though. I don’t have to pretend that we ought to eat salad every day and I can start planning things to roast, bake and slow cook.
There are still some sunny days on which to pick blackberries; receiving nettle stings as we go and planning what we shall make with them when we get home.
This year’s blackberry haul has been fabulous, and those that haven’t been squirrelled away in the freezer for blackberry and lime jam later in the year have made their way into these super simple tarts. They work with any berries or soft fruit.
September is busy. Far too busy for making puff pastry. Buy a packet, you’ll thank me.
There’s really only one bit of measuring and stirring and cooking in this whole recipe – making a pillow of frangipane. Frangipane is my ‘go to’ tart filling. Despite its fancy name, it’s simpler than custard – a mix of butter, sugar, ground almonds and honey.
1 pack of ready rolled puff pastry (approx. 25x35cm)
60g butter, softened
30g runny honey
30g caster sugar
60g ground almonds
25g plain flour
1/2 tsp vanilla extract
A pinch of salt
Any mix of soft fruit: raspberries, blackberries, apricots, redcurrants, blueberries, plums.
1 tablespoon of milk
To make the frangipane
1. Whisk the soft butter and sugar until pale
2. Mix in the honey, vanilla, ground almonds, salt and the egg until smooth
3. Stir in the flour gently
4. Add more flour or a splash of cream if needed to create a thick, spoonable batter.
To make the tarts
1. Take the pastry out of the fridge 15 minutes in advance for it to warm up.
2. Roll it flat then cut into 4 or 6 rectangles
3. Score a line around each rectangle, 1cm in from the edge, to allow the crusts to rise
4. Place your tart bases onto a non-stick tray or onto baking parchment squares.
5. Spoon a tablespoon of frangipane onto each tart and spread so that it nearly reaches the scored line
6. Top the frangipane with some soft fruit
7. Mix the second egg with a little milk and brush the crusts to glaze
8. Sprinkle Demerara sugar all over the tarts, especially on the crusts (if your fruit is tangy you can be more generous with your sprinkling!)
9. Bake for 12-15 minutes at 175ºC until the pastry is risen and golden.
10. Cool on a rack then dust with icing sugar…or just eat them hot from the oven.
Voila! Posh tarts to impress your guests
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