CookEat Recipe
Frangipane Tart
A puff-pastry tart filled with cooked almond and orange-blossom custard and finished with icing sugar.
Method
Steps
Step 1
In a saucepan, whisk together four egg yolks, two ounces of sifted flour, half a pint of cold milk, two ounces of granulated sugar and one ounce of butter for two minutes.
Step 2
Heat the mixture while stirring until it comes to the boil and thickens, checking that it reaches at least 74°C throughout. Transfer it to a shallow bowl and let it cool promptly; keep it refrigerated if it will not be used immediately.
Step 3
Stir all two ounces of peeled, finely chopped sweet almonds and one tablespoon of orange blossom water into the cooled custard.
Step 4
Preheat a fan oven to 200°C. Choose one oven-safe pie plate large enough for all the custard and its pastry border. Roll enough chilled prepared raw puff pastry into a thin layer to line the plate completely. Press it neatly around the edges, trim away excess pastry and lightly wet the edge. Keep unused raw pastry cold.
Step 5
Cut a round border of puff pastry half an inch wide, place it all around the wetted edge and lightly brush the border with beaten egg.
Step 6
Pour all the prepared custard into the centre and spread it evenly. Make a few light incisions around the pastry ring.
Step 7
Bake for about twenty-five minutes as a guide, continuing as necessary until the pastry base and border are cooked through with no soft raw layers and the filling is set and reaches at least 74°C at its centre. Surface colour and the clock alone do not establish that the pastry is ready. Do not eat or taste raw pastry.
Step 8
Remove the tart from the oven, dredge a little icing sugar over it and serve.
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