Posts tagged frangipane

Galette des rois and Cinnamon Ice Cream

December 27, 2015 Comments Off read Sweet Treats

alette de rois probably combines some of my most favourite ingredients yet criminally I’ve never made it!? Puff pastry, almonds, frangipane, a cheeky splash of booze, not much else says Christmas like that for me. And not only is it a sweet comforting crowd pleaser its a festively appropriate one too….in France anyway. Traditionally eaten on Twelfth night to welcome those famous Kings around the festive season it is normally the hiding place for two figurines that when found by the lucky eaters crown them Kind and Queen for the day and the chance to make a wish. I had many wishes this year that I can’t confess its just a shame I forgot the figurines!

Eaten a little early I’ll agree but neither are we in France! Accompanied by homemade cinnamon ice cream and a warm spoonful of spiced apple compote this went down a treat. And you can barely call this cooking as it simply involves a round of shop bought pastry and a quick frangipane.

NOTE: You can spoon some of the apple jam onto the base of this pastry as an alternative to apricot jam or serve alongside as I did.

Serves 10

Galette

1 x block 500g puff pastry (I recommend you don’t use the ready rolled version – it doesn’t ‘puff’ and rise as much in my experience)
100g caster sugar
100g ground almonds
100g softened unsalted butter
50 g flaked almonds
2 eggs, beaten and 1 extra for glazing
1 tbsp/large splash cognac or dark rum
1-2 tbsp apricot jam

Cinnamon Ice Cream

1 can condensed milk
300ml single cream
1 tbsp ground cinnamon
1 vanilla pod, seeds scraped (reserve the pods for using to infuse a jar of caster sugar)

Spiced Apple Compote/Jam – recipe here

Start with the ice cream. Heat the single cream until just about to simmer then remove from the heat. Add the scraped seeds from the vanilla pod and whisk the cinnamon in thoroughly.
Whisk in the condensed milk and leave to the mixture to cool completely.
Freeze the ice cream in a tupperware container or dish. This is a non-churn ice cream but you may need to whisk after 3-4 hours when the ice cream should be nearly set but still loose to distribute any ground cinnamon that has risen to the surface. Freeze until set
For the galette, cut the pastry block in half and roll out each into a square about 25cm x 25cm. Use a plate or dish around 23cm in size (approx.) and cut out two discs. Place them on a parchment lined baking tray and chill in the fridge.
Meanwhile make the filling. Whisk the butter and sugar until combined, soft and fluffy in a food processor or using a hand blender.
Slowly add in the beaten egg and mix until combined followed by the cognac/rum.
Fold in the ground and flaked almonds until combined. Chill in the fridge for about 15 minutes.
When ready to cook remove all elements from the fridge. Spoon the apricot jam (or apple compote) onto the bottom of one of the pastry rounds leaving a 2cm border. Spoon on the frangipane, again leaving a 2cm border, slightly heaping the mixture in the centre.
Brush the 2cm border with beaten egg and place the second pastry round on top.
Press the edges together well to seal.
Using a knife, nick little slices into the edges to seal the pastry together and create a rough pattern. Finally score the top as seen in the pictures in a wheel affect.
Brush the galette with beaten egg and chill for 20 minutes in the fridge.
Meanwhile preheat the oven to 200°C. After 20 minutes, brush again with beaten egg for a golden coating and then cook in the oven for about 30-35 minutes until golden and cooked through.
Leave to cool slightly before dusting with icing sugar and serving alongside some creamy and festive cinnamon ice cream.

Nectarine, Almond and Rosemary Tart

August 17, 2015 Comments Off read Sweet Treats

adore the savoury taste of rosemary in desserts which should not be knocked before tried. Whether with apricots (see here) or honeyed pine nuts (see here) it adds a lovely warming flavour if added with a disciplined hand…don’t get to carried away or you’ll be expecting roasted lamb to appear in your ice cream! With an abundance of fresh juicy ripe nectarines in season at the moment, I combined them with the sugary flavours of this frangipane tart and the subtle spike of rosemary. Although sweet, this dessert can handle the sharp honeyed flavours of a lovely Sauterens with acts as the perfect accompaniment to this dish. Washed down with a dainty glass (at my encouragement) was a perfect end to a summer BBQ with friends. Serve with creamy vanilla flecked ice cream, luxurious clotted cream or tart creme fraiche.

Serves 12

Pastry

250g plain flour
125g cold cubed butter
Zest 1 lemon

Filling

2 ripe nectarines, halved and sliced into wedges
1 1/2/ tbsp finely chopped fresh rosemary
200g ground almonds
200g cubed butter
100g caster sugar
100g soft light brown sugar
3 eggs
Vanilla extract
1 tbsp demerara sugar

Start with the pastry. Combine the flour, butter and zest in a food processor until the mixture starts to come together. Slowly add up to 2 tbsp cold water until the pastry forms a soft ball of dough.
Form the dough into a disc, wrap in cling film and place in the fridge for 15 minutes or so.
Preheat the oven to 180. Grease and line a large tart tin with a loose bottom. Remove the pastry from the fridge and roll out to the thickness of about £1 coin and line the tart tin. Prick the base with a fork all over.
Line with parchment and baking beans and bake blind for about 20 minutes. Once beginning to just colour straw brown, remove the beans and bake for a further 5 minutes or so until the base is lightly borne and cooked. Remove from the oven and leave to cool.
Make the filling. Cream the butter and sugar together in a food processor. Once combined, add the eggs one by one and a splash of vanilla. Add the 1tbsp of chopped rosemary
Finally, fold in the ground almonds until thoroughly combined.
Fill the baked tart shell with the frangipane mixture and spread out evenly.
Top with the wedges of nectarine, allowing about 1 slice per portion or there abouts.
Scatter with the crunchy demerara sugar and bake in the oven for about 40-45 minutes until golden brown and cooked.
Leave to cool slightly in the tin before removing and serving on a large plate. Scatter with the remaining 1/2 tsp rosemary and a little dusting of icing sugar. Serve with creme fraiche and a delicious glass of Sautnernes.

Rhubarb Bakewell Tart

June 26, 2013 Comments Off read Sweet Treats

With a bunch of prematurely picked rhubarb from the allotment aging ungracefully in the fridge this week I decided to experiment and make an ever favourite classic- the bakewell tart- with a rhubarb ‘jam’ instead of your traditional cherry or raspberry. Devine…

Note: For a more subtle flavour if you’re not an almond addict, feel free to leave out the extract.

Serves 8 (generously)

Pastry

175g plain flour
75g chilled unsalted butter
Cold water

Rhubarb Filling

350g rhubarb
1-2 tbsp caster sugar
½ lemon juice
Vanilla extract

Frangipane Filling

110g unsalted butter
110g caster sugar
110g ground almonds
25g plain flour
2 eggs
½ tsp baking powder
½ tsp almond extract
½ lemon, zest
Handful flaked almond
70g icing sugar

Preheat the oven to 190°C and grease and line a 20cm tart tin. Start with the pastry and rub the butter into the flour until you have breadcrumbs. Add a few tablespoons of cold water or enough to bring it into a smooth dough. Roll out thinly and line the tart tin. Chill for at least 30 minutes.
Meanwhile, make the rhubarb filling. Chop the rhubarb into pieces and place in a saucepan with the sugar, lemon juice and vanilla. Heat and simmer gently until broken down and ‘jammy’. Set aside
Line the pastry case with parchment and baking beans and bake blind for 15-20 minutes until lightly golden. Remove the baking bean and return to the oven for 5 more minutes or so until the base is also lightly golden.
Make the frangipane topping. Cream the butter and sugar together until fluffy. Beat in the eggs and almond extract followed by the almonds, flour, baking powder and lemon zest and mix until fully combined.
Spread the rhubarb ‘jam’ evenly over the base of the pre-cooked case and top with the frangipane almond paste and smooth evenly, covering all the rhubarb. Scatter oven the flaked almonds and bake for 30-40 minutes until cooked and golden (cover with foil if it starts to colour before it is ready)
Mix the sieved icing sugar with a few splashes of cold water until you form a thick paste. Spoon into a piping bag and, once the tart is cool, drizzle over!

Blackberry and almond slice

February 1, 2013 Comments Off read Sweet Treats

This recipe is one of my favourite treats for the cake tin and was thankfully saved from a copy of the ‘Waitrose Food Illustrated’ magazine from the 90’s before I was even tall enough to reach the kitchen counter. Its delicious, as is everything with a frangipane topping in my opinion. With the thought of that bumper crop of blackberries still stored safely in my freezer, half a block of sweet pastry stored in the fridge and some slight adaptation and tweaks in the recipe, it made a welcome occupier of the detoxing January cake tin……

(Alternatively you can use different flavoured jam and fruits. Cherries would be nice with a spike of Kirsch)

Sweet pastry (or buy a block of 350g)

225g plain flour
115g unsalted butter
2 tbsp caster sugar
1 egg, beaten

Topping

150g blackberry or blackcurrant jam
125g unsalted butter
135g soft brown sugar
1 tsp vanilla extract
2 eggs
200g ground almonds (I like to buy flaked almonds and grind them myself as it adds a much nice texture and flavour)
300g blackberries
50g flaked almonds

Preheat the oven to 180°C.
Begin by lining a large baking tin with parchment (about 20cm x 30cm or whatever is to hand)
Roll out the pastry on floured surface to about 1 pound coin thick and cut into the shape of the tin, and line the base evenly. Prick with a fork and bake for about 15 minutes until lightly golden. Remove from the oven.
Now make the frangipane. Using a spoon and some elbow grease or a blender, cream the butter and sugar.
Add the eggs and vanilla bit by bit (don’t worry if it curdles)
Now add the ground almonds and mix thoroughly. (Add a splash of milk if it looks too thick, depending on how big your eggs were)
Spoon the jam onto the pre-cooked pastry base and spread out evenly. Top with the frangipane and spread evenly over the top to cover the jam. Sprinkle with the berries and scatter over the flaked almonds
Bake for anywhere between 20-45 minutes (sorry but this depends on the tin size but usually about 30 minutes), checking every so often until golden and set. I often find frangipane takes a little longer to cook than recipes state but it will get there. It will always be more moist and soft than a cake sponge so check its done by giving it a wiggle. It should be set!

This is lovely served with some mascarpone or cream cheese, sweetened with icing sugar and a generous pinch or two of ground cinnamon….dreamy.

Almond, Pear and Amaretto Tart with Salted Caramel Ice Cream

December 5, 2012 Comments Off read Sweet Treats

A rich, buttery and almond flavoured frangipane is my most favourite way to fill a crisp, delicate pastry case. This tart is really versatile and the mixture can be topped with any seasonal fruit. Alternatively, you can grind other nuts such as walnuts or hazelnuts (see here) to give your frangipane an original twist. In the summer, I have a huge weak spot for this dessert, topped it with a scattering of the juicy, tart, and punchy blackcurrants from our allotment. However, with pears, apples of blackberries it is delicious too. Just watch that the fruit you add doesn’t have too much moisture which will ooze out and make the filling wetter. This recipe is Christmassy, wintery and extremely satisfying….A variation on this always makes an appearance at my dinner parties topped with some salted caramel ice cream in this case and a good shot of warming Amaretto……

Pastry

125g cold butter, cubed
250g plain flour
Splash cold water

Frangipane filling

200g unsalted butter, cubed
200g caster sugar
200g ground almonds
3 eggs, beaten
1 tsp vanilla
Splash of amaretto
1-2 pears
15g butter
15g caster sugar
Handful of flaked almonds for decoration

Preheat the oven to 180°C.
Begin by making the pastry. For the method, see here. Follow up to step 7.
Next, peel, core and slice the pears into long chunky slices. Melt the 15g of butter in a frying pan until beginning to sizzle, then add the sugar and stir until melted. Add the pears and gently fry for a few minutes.
Turn up the heat and add a splash of amaretto. Let this simmer away and reduce a little before removing from the heat and setting aside.
Now begin with the filling. In a processor or by hand, cream the butter and sugar together until creamy and thoroughly mixed.
Add the vanilla to the beaten egg. Add this, a bit at a time, to the creamed butter, and mix in until well combined (don’t worry if it curdles, it won’t matter)
Now add the ground almonds, a splash of amaretto (optional) and mix
Once your pastry case is cooked and cool, fill with the frangipane and smooth out into an even layer.
Top with the pears in an attractive pattern and press them lightly into the mixture. Drizzle with some of the buttery, sugary, amaretto flavoured caramel from the frying pan. Scatter with the flaked almonds.
Bake for about 30-45 minutes until the mixture is set and doesn’t wobble. Check it after about 30 minutes however, to make sure it isn’t browning too much (like mine unfortunately….) If so, cover with foil and continue to bake.
Once cooked, remove from the oven. Serve warm or at room temperature.

I served mine with some salted caramel ice cream and a shot of Amaretto!

Hazelnut Frangipane Tart

August 2, 2012 Comments Off read Sweet Treats

This tart is, I must admit, courtesy of the infamous Skye Gyngell, whose seasonality, simplicity and quality of recipes I admire. This is the most moreish and sophisticated dessert that will leave you on cloud nine with no leftovers. Its delicious….what more can I say apart from I recommend you make two to save yourself the anguish of realizing how quickly the first one was eaten. I served mine with a sweet rhubarb puree and creamy vanilla ice cream.

Shortcrust Pastry

125g butter
250g plain flour
2 tbsp water

Filling

300g shelled hazelnuts
300g caster sugar
3 eggs
finely grated zest of 1 lemon
300g unsalted butter, cubed

Begin with the pastry. Rub the butter into the flour to form a breadcrumb like mixture
Add the water and mix with a knife to form a dough (you will probably need more water but add it little by little to prevent it becoming too wet)
Knead lightly on a lightly floured surface until smooth. Wrap in cling film and place in the fridge for 30 minutes.
Grease and line a fluted tart tin with a removable base (25cm diameter and 2.5cm deep tin)
Roll out the pastry on a floured surface to about 3mm thick into a large round. Lift the pastry onto the rolling pin and drape into the tin.
Press the pastry into the well greased tin and up the sides and prick all over with a fork. Place in the fridge for 30 minutes to rest.
Preheat the oven to 190°C and when the pastry case has rested, line with parchment, fill with baking beans and blind bake for about 15-20 minutes and a further 5 minutes without the beans until the case is precooked and golden.
To make the filling, roast the hazelnuts in the oven for about 5 minutes until warmed to release their flavour. To remove the skins, wrap in a tea towel and roll lightly and they should come away easily.
Tip the nuts into a food processor with the sugar, eggs, lemon zest and butter. Pulse to combine.
Fill the precooked case with the filling and bake for about 35-40minutes until golden and set, but still soft in the middle. Cover with foil if it begins to brown too much.
Serve warm, dusted with icing sugar with a rhubarb and vanilla puree and ice cream.

Rhubarb and Vanilla Compote

700g rhubarb
15tbsp dark brown soft sugar
½ vanilla pod, halved and seeds removed

Cut the rhubarb into 2cm chunks on the diagonal and place in a heavy bottomed pan. Add the sugar and the vanilla seeds and the pods.
Heat gently to begin with until the sugar begins to melt and the rhubarb releases its juices. Then cook covered for about 15minutes
Remove the lid and bubble gently for a further 15minutes until the rhubarb is broken down and sauce like. Discard the vanilla pod and serve warm with the tart.