Recipe for traditional French frangipane and fruit tarts | EUROtoday

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Wherever you go in France, the patisseries and bakeries function jewel like fruit tarts. Encased in candy pastry, typically bathed in a creamy thick custard or on a mattress of frangipane as on this recipe.

1 packet of candy pastry for tarts
1 amount frangipane (recipe under)
400 g (14 oz) combined berries
3 tablespoons apricot or different fruit jam (jelly)

Ingredients for Frangipane

250 g (9 oz) unsalted butter, softened
250 g (2 cups) icing (confectioners') sugar
230 g (2¼ cups) floor almonds
40 g (/3 cup) plain (all-purpose) flour
5 eggs, calmly crushed
Makes 800 g (1 lb 12 oz)

Make the frangipane: Beat the butter till very mushy. Add the icing sugar, floor almonds and flour and beat properly. Add the egg regularly, beating till absolutely integrated. Transfer to a clear bowl, cowl with plastic wrap and retrigerate for as much as 24 hours.

Preheat the oven to 180°C (350°F/Gas 4).

Roll out the pastry (recipe right here if you wish to make it at dwelling) to a thickness of two mm (⅛ inch) and use to line ten 8 cm (3 inch) large tartlet tins. You could make one large tart, but it surely works higher if they’re small tarts.

Use a piping bag to pipe the frangipane into the tart circumstances. Then bake on a baking tray for 10-12 minutes, or till golden.

Allow the tarts to chill barely on a wire rack and place berries on prime. Try to keep away from utilizing soggy berries as it should make the frangipane soggy.

Melt the jam with 1 teaspoon water, take away any lumps and brush over the berries to make the tarts shine!

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Recipe for classic French frangipane and fruit tarts