Dessert Recipes > Frangipan Tart

How to make Frangipan tart:
A rum flavored tart for special occasions.



Ingredients

a sweet pastry tart case
1 1/2 heaped tablespoons plain flour
5 tablespoons unsalted butter
1 egg and 1 egg yolk
1 tablespoon sugar
1/4 pint milk
2 teaspoons finely grated lemon rind
1 heaped tablespoon macaroons
1 tablespoon rum
1/4 teaspoon vanilla essence
some apricot jam/jelly
(see measure conversions for more information)

Method

- Put half of the butter into a saucepan and melt it gently over a low heat.
- Gradually blend in the flour.
- Blend in the milk and then stir in the sugar.
- Continue to heat the mixture gently until it thickens.
- Remove from the heat and stir in the lemon peel, crushed macaroons, rum and vanilla essence.
- Take the other half of the butter and heat it in a saucepan until it turns brown.
- Stir this into the mixture.
- Spread the bottom of the pastry case with the jelly and then pour the creamy mixture over it.
- Allow to cool.
- When completely cold the tart can be decorated with whipped cream and chopped pistachio nuts.


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Problems with black currant jelly


Hello everybody,
I made some black currant jelly recently using two pans. One pan produced excellent results, 8lb of nice firm jelly. The other pan's contents, of around 7lb, have not set. Both pans were treated identically. I have looked through my collection of cookery books and found no help, does anyone know of any way of rescuing this jelly as it goes against the grain to ditch it?
Robin.