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Recipe Name: Apple And Blackberry Frangipane Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

250 Gram(s) Fresh or frozen shortcrust
pastry defrosted if
125 Gram(s) Butter, slightly softened
125 Gram(s) Caster sugar, 4oz
2 Size eggs, beaten
1 Teaspoon(s) Vanilla essence
1 100 gram pac ground almonds
250 Gram(s) Frozen apple and blackberry
defrosted 8oz
2 Tablespoon(s) Apricot jam, sieved
Roll out the pastry on a lightly floured surface to a circle big
enough to line a 23cm (9 inch) fluted flan tin. Trim the edges, cover
and chill for 20 minutes. Preheat the oven to 190 C, 375 F, Gas
Mark 5. Lightly prick the pastry case base with a fork and line with a
circle of greaseproof paper. Fill with ceramic baking beans or dried
pasta. Bake in the preheated oven for 10 minutes, remove the baking
beans and paper and return the pastry case to the oven for a further 5
minutes. Allow to cool slightly. Increase the oven temperature to 220
C, 425 F, Gas Mark 7. Cream the butter and sugar together in a mixing
bowl. Add the eggs gradually whisking or beating well after each
addition. Add the vanilla essence. Stir in the ground almonds, then
spread the mixture evenly over the base of the pastry case. Arrange
the apple and blackberries on the frangipane. Bake in the preheated
oven for 15 minutes then reduce the oven temperature to 180 C, 350 F,
Gas Mark 4. Bake for a further 20-25 minutes until the frangipane
mixture is risen, golden brown and firm to touch. Cover with foil if
over browns during cooking. Gently heat the apricot jam then brush
over the tart whilst still warm. Notes Serve the tart warm with thick
double cream, creme fraiche, creme anglaise or vanilla ice cream.
Converted by MC_Buster. NOTES : A delicious tart with melt in the
mouth frangipane and autumnul fruits. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 680
Calories From Fat: 457
Total Fat: 51.3g
Cholesterol: 44.8mg
Sodium: 277mg
Potassium: 132.2mg
Carbohydrates: 46.9g
Fiber: 3.5g
Sugar: 3g
Protein: 9.2g

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