Peach Frangipane

Fri, 21 August 2020

 

Peach Frangipane

Serves 8-10

Ingredients:

For the Pastry:

• 200g Plain flour
• 100g cold butter, cubed
• 1 egg yolk
• Pinch of salt
• 2-3 tablespoons of water

Method

1. Place the flour & butter in the food processor until you get a bread crumb consistency. (Depending on the recipe, I like to add some orange rind at this stage)
2. Add the egg yolk and salt and blitz again.
3. Then add the water slowly until the pastry comes together.
4. Place ball in cling film and press down into a disk.
5. Pop it into the fridge for at least an hour.
6. Then roll out to 1/2inch think and place in a buttered baking tin.

For the filling:

• 125g butter
• 125g castor sugar
• 1 egg yolk
• 1 tbls flour
• 1tbls liqueur of choice
• 125g fresh peachespears/rhubarb/sliced fruit/tinned apricots
• 1tbls jam to brush

Method

1. In the same food processor add all of the above ingredients except for the berries & jam.
2. The mixture can then be poured directly into the pastry case.
3. Arrange your fruit decoratively on top with some of the mixture coming through.
4. Place on a baking tray (pre heated tray and oven at 200c) and put in oven.
5. Lower temperature to 180C and bake for 10-12 minutes.
6. Once out of the oven you can brush some heated jam on top and serve with whipped cream and a dusting of icing sugar.