I saw the recipe for bake well tarts in a cook book which came along with the oven my mom bought long time ago. It has a short crust pastry base, a layer of jam and the tart is filled with a sponge called as frangipane. The frangipane has almonds and eggs in it. Itried an eggless version using buttermilk as egg substitute. It was absolutely delicious. The pastry base has to be blind baked for 10minutes. Then it is layered with jam and filled with the frangipane and baked again for 10minutes. The tart's base is so flaky and crispy while the sponge filling is soft. It can also be dusted with icing sugar.
Ingredients:
For The Short Crust Pastry:
Flour-180gm
Cold Unsalted Butter-90gm
Salt-1/8tsp
For The Frangipane:
Flour-100gm
Butter-100gm
Sugar-100gm
Buttermilk-1/3cup
Baking Powder-3/4tsp
Vanilla Essence-1/2tsp
Almond(finely chopped)-1/3cup
Jam-1/4cup + 2tbs water for the jam layer
Procedure:
For The Short Crust Pastry:
1. Mix salt and flour. Cut butter into small pieces.
2. Rub it between finger tips to make a crumbly flour.
3. Add little cold water to bring the dough together. Do not over knead. The dough must be crumbly to get a flaky base.
4. Wrap it with cling wrap and refrigerate for 1 hour.
For The Frangipane:
1. Beat powdered sugar and butter until fluffy.
2. Add vanilla and butter milk and whisk.
3. Mix flour, baking powder thoroughly.
4. Add it to the butter mixture and fold it till combined.
5. Add in the chopped almonds.
For The Base:
1. Roll out the short crust pastry dough into a thin circle.
2. Cut out circles bigger than the tart mould.
3. Place each circle inside each mould and press it to fit the mould.
4. Preheat oven to 180C.
5. Prick the tart with a fork to avoid puffing.
6. Blind bake the tarts for 10minutes.
7. Remove from oven and allow it to cool inside the moulds.
For Assembling:
1. When the tarts are cool, coat each tart with jam diluted with a little water.
2. Fill the tarts with a table spoon of frangipane mixture.
3. Bake it again for 10-12minutes or until a tooth pick inserted comes out clean.
4. Remove from oven and allow it to cool.
5. Remove the tarts from the mould.
6. Serve with coffee. You can store it upto a week in an airtight jar.
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| Add cold butter to flour |
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| Rub it between fingers until it resembles bread crumbs |
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| Add little cold water to bring the dough together |
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| Roll out into a thin circle and cut a circle bigger than the tart mould |
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| Line the mould |
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| Prick with fork |
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| Blind bake for 10minutes |
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| Make the frangipane mixture |
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| Apply a layer of jam |
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| Fill with the frangipane mixture |
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| Bake for 10-12minutes |
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| The flaky base with a soft filling is absolutely delicious.. |
Labels: BAKES, Blogging Marathon, EGGLESS, FLOUR, JAM, SUGAR, TART
