Frangipane Tart is a traditional British recipe for a classic tart of a shortcrust pastry shell topped with apricot jam and filled with a mix of crushed macaroons, lemon zest in a light custard thickened with flour that's oven baked until the filling is set. The full recipe is presented here and I hope you enjoy this classic British version of: Frangipane Tart.
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Ingredients:
225g shortcrust pastry
150ml milk
50g unsalted butter
40g plain flour
25g caster sugar
25g macaroons, crushed
1 egg
1 egg yolk
1 tbsp rum
2 tsp freshly-grated lemon zest
a few drops of vanilla extract apricot jam
Method:
Roll the pastry on a lightly-floured surface until large enough to cover the base of a tart dish. Prick with a fork, line with greaseproof paper (typically trimmed to a circle known as cartouche) and place baking beans on the top then place in an oven pre-heated to 200°C (400°F/Gas Mark 6) and blind bake for 15 minutes, or until the pastry is cooked and golden. Take out of the oven, remove the baking beans and greaseproof paper then allow to cool.
Melt half the butter in a saucepan over low heat then add the flour and when incorporated whisk in the milk and eggs before adding the sugar. Continue to cook gently, stirring all the while, until the mixture thickens.
Remove from the heat then stir-in the crushed macaroons, rum, lemon zest and vanilla extract. Place the remaining butter in a saucepan and cook, stirring frequently until it begins to turn brown. Stir into the egg mixture.
Meanwhile spread a layer of apricot jam over the pastry base then tip in the egg and butter mix. Allow to cool to room temperature then decorate with whipped cream and nuts before serving.
