8/5/2023 0 Comments Bakewell tart recipiesNecessary cookies are absolutely essential for the website to function properly. Then use as above removing some for colouring before you pour onto the tart.DO NOT OVERHEAT or you will lose the shine. If you prefer to use bought Fondant icing, you just have to gently heat the fondant in a bowl placed in a microwave for 15 seconds at a time until nice and smooth and runny, about the consistency of thick double cream.You will then have produced a feather type decor, as seen in the image above.With a cocktail stick or the back of a knife drag the icing from the top to the bottom in alternate directions.Pour the coloured icing into a piping bag and pipe straight lines of equal distance across the top.Pour the rest of the icing just over the top of the tart and gyrate the tart around until the top is nicely covered.Remove a little into a small mixing bowl and add the food colouring of your choice (Red or Chocolate work well) until you have a nice deep colour.mix the icing sugar and Almond extract together with a little water until you have a nice thick smooth paste.Let the tart stand and completely cool before removing it from the tin.Test to see if it is baked by gently pushing the centre and it should bounce back or alternatively use a thin skewer poked in the middle and if it comes out completely clean the tart is ready.Line the cooled pastry tin with the raspberry jam (Don’t skimp on the jam), and pour in the frangipane mix smoothing the top and place in the oven for approx 25 mins. Then fold in the flour and ground Almonds by hand and combine until just mixed.Slowly add the beaten egg little by little to stop it from separating and add the almond extract. cream together the butter and sugar(Using an electric mixer) until pale and fluffy.Place back in the oven for approx 15 mins or until golden brown, remove from the oven and set aside to cool. When baked remove from the oven and remove the beans. (make sure the beans go right to the edge of the tin).
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