The lovely peeps at Tala have been very generous to me and recently sent me some Non-stick loose bottomed tartlet tins and baking beans. Finally I would be able to use the pretty floral tart wrappers I bought in Oslo at the beginning of the year! I wanted to make tarts that would suit the wrappers so I decided on some blackberry frangipane filled tarts dusted in icing sugar...
Gluten-free Blackberry Frangipane Tarts (makes 4 tarts)
Ingredients
- 200g gluten-free shortcrust pastry
- Gluten free plain flour for dusting
- Olive oil for greasing
- 85g (3oz) unsalted butter, softened
- 1 large egg, beaten
- 75g (2 1/2 oz) caster sugar
- 100g (3 1/2 oz) ground almonds
- Grated zest of one lemon
- 1 tbsp Ameretto
- 200g fresh blackberries
- Sieved icing sugar to decorate
Cooking instructions
- Preheat oven to 180C (160c fan) / 355F
- Lighly grease the pie tins
- Roll out pastry on a lightly floured surface to about 8mm thick
- Lightly press the pastry into the tins, (I use the end of a teaspoon to get a neat fluted edge) and trim.
- Lightly prick the base of the tarts
- Line pastry with greaseproof paper and fill with baking beans
- Cook in the oven for 10 minutes
- Remove paper and beans.
- Lightly brush the tarts with some of the beaten egg.
- Return to the oven for a further five minutes
- Cream the butter and sugar using a food mixer fitted with a paddle
- Gradually mix in the ground almonds, beaten eggs, lemon zest and Amaretto till well blended
- Spoon frangipane mix into baked tarts
- Push blackberries neatly into frangipane
- Bake for about 30-35 mins until lightly golden and they spring back lightly when touched
- Leave in tins on a wire rack to completely cool
- Lightly dust with icing sugar
Have a sweet day!
Không có nhận xét nào:
Đăng nhận xét