![]() Your knife should enter easily and exit clean with only cherry juice on it.Īllow to cool slightly then remove from the tin and serve warm with dollops of crème fraîche or thick clotted cream. Smooth over with a wet palette knife and sprinkle over a few slithers of flaked almonds and bake for 45 minutes then check and bake for a further 15 minutes if required. The addition of dark rum and vanilla extract adds more depth to this dessert. With a layer of frangipane filling and apple slices on top, it’s a total delight. But this apple frangipane tart takes the flavors to the next level. Then add the cherries to the remaining mix and add this to the tart case. Nothing beats the warm, comforting feeling of eating freshly-baked apple pie. Pour a third of the frangipane mix into the pastry-lined tart case. Slowly incorporate the eggs, then add the salt and the liquor and mix well. Add the almonds gently and then the flour. To make the frangipane, beat together the butter and sugar until pale. Remove the overhanging edges and leave to rest again whilst you make your frangipane. Line a well-greased and floured bottomless 12'' tin with the pastry. Once chilled, remove from the fridge and roll the pastry on a floured surface until 3mm thick. Photo 2: In the meantime, peal your pears (but keep the stems and cores for now). Wrap the pastry in cling film and store in the fridge for 20 minutes. Photo 1: Place the Water, Sugar and Lemon Juice in a medium size pot and heat up until the sugar has dissolved. It will seem a tad wet but will harden once chilled. ![]() ![]() Then add the egg a little at a time and then fold in the flour a little at a time too. To make the pastry, rub together the sugar and butter until creamed. A splash of cherry brandy or kirsch, optional ![]()
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