There are many ways ‘to frangipane’ and this is best introduction in my view. We will no doubt see these nutty little cakes again because who isn’t obsessed?
HOWEVER. Our focus for this recipe is in fact the pastry, another example of how we can play around with cold butter for pastry. Here. Due to the baked filling and individual format, rules can be bent. But how far can we run from the rules before we are filled with regrets? (and not delicious pastries?)
Let’s see, shall we?
RECIPE:
LEMON SWEET PASTE
375g PLAIN FLOUR
125g CASTER SUGAR
250gUNSALTED BUTTER (Cold and Cubed)
1 LEMON (Zest only, keep the lemon, we’ll use it elsewhere in the recipe! General rule in baking life, use that whole fruit- shoehorn it in somewhere!)
A PINCH OF SALT (the more salt the crunchier and even perhaps tougher, so pincher beware)
1 WHOLE MEDIUM EGG
APRICOT PRESERVE
2 TINS OF APRICOTS (You use and prep fresh apricots but is that really a hill you want to die on when we’re cooking these anyway? Eat the fruit raw and used tinned for baked fillings 100%)
1 LEMON (The juice from the lemon zested for the pastry. I hope you kept the lemon…)
20g CASTER SUGAR
1 SPRIG OF FRESH THYME (Optional because you know, some people won’t like it. Know your audience. For example my family loved this addition but my neighbours did not)
(You can also buy a jar of preserve but if you do, what are we even doing here then? I’m joking, it will be equally delicious I just personally prefer to control the sugar levels of my bakes and it’s easier this way with the tinned/fresh fruit)
ALMOND FRANGIPANE
150g UNSALTED BUTTER (Room Temperature. Helpful for happier mixing but we have hacks in the method to help if you forget to bring to up to temperature. There is always a way!)
150g CASTER SUGAR
75g PLAIN FLOUR
3 MEDIUM WHOLE EGGS (Room temperature)
150g GROUND ALMONDS
50g TOASTED FLAKED ALMONDS (These are for decorating the top so fundamentally optional. Is it really optional though?)
APRICOT GLAZE (OPTIONAL)
50g APRICOT JAM
25ml WATER (Sparkling, nah, I’m just joking. Tap waterrr )
BEFORE YOU START…
Preheat your oven to 160c (fan oven, 170c for other, less powerful ovens)
METHODS:
FOR THE LEMON SWEET PASTE…
In a mixing bowl, sand together the butter and four until a sandy texture, fold in the sugar, salt and lemon zest until combined. Pour in the egg and mix slowly to bring the dough together. Once it starts to come together, place onto a floured surface and bring together with your hands. Wrap with clingfilm and flatten to about ½ inch. Allow to rest in the fridge until firm.
FOR THE APRICOT PRESERVE…
(Or head to shops and buy a jar NO WE SAID WE WOULDN’T DO THAT. No it’s fine, really it’s fine.)
Take a few apricots and slice them so that you have enough to decorate the tops of your tarts. Combine the remaining along with the other ingredients in a pan and cook until softened and no juices remain. Remove the thyme and blitz until smooth. Leave to cool until needed.
FOR THE ALMOND FRANGIPANE…
Cream together the butter and sugar together until light and fluffy. Alternate adding the egg and flour to the butter/sugar mixture. Finish by folding in the ground almonds. (If your butter is hard SAD you can make this frangipane in a blender! Just blitz up the butter and sugar until light and fluffy the contiue as usual with the eggs and almonds! Being careful to blitz swiftly and not for too long! Overmixing can occur and then everyone will be SAD. Not just the hard butter…)
FOR THE APRICOT GLAZE (OPTIONAL)
Heat together jam and water to dissolve and loosen the jam. Once the tarts are baked brush with the warm jam and leave to cool and set (before enjoying the elevating shine as you gobble them up).
TO ASSEMBLE AND BAKE…
Roll the pastry to 0.5inch thick and cut 10cm circles. Reroll to cut enough for 12 discs (you can freeze any leftovers) and push gently into the muffin moulds. Place the tray into the fridge and allow to firm up in the fridge for 30 minutes. Once chilled, fill with the apricot filling enough to cover the base. Finish by piping the frangipane to cover the preserve and leaving a 1cm gap to the top of the moulds. Top with the sliced apricots and a sprinkle oof flaked almonds into the top of each and bake for about 20-25 minutes, or until golden and the pastry is cooked. Once cooled, brush with the warms glaze and serve.
