Tray Prints

I designed a few prints for the centre of my picture frame serving tray I made for 91 magazine, in the end I chose a grey and white diamond print and used the multicolour diamond print for my plate. Feel free to download the prints to use in your own craft projects...















Have a sweet day!

Gluten free apple frangipane tart

Yesterday I share with you the tray I made for 91 magazine, so today I am sharing with you the Gluten free apple frangipane tart that I served on my new tray...

Gluten free apple frangipane tart (makes 1 tart)

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
• 600g fresh apples
• 3 tbsp caster sugar
• Sieved icing sugar to decorate

Cooking instructions

1. Preheat oven to 180C (160c fan) / 355F
2. Lighly grease the pie tin
3. Roll out pastry on a lightly floured surface to about 8mm thick
4. Lightly press the pastry into the tin, (I use the end of a teaspoon to get a neat fluted edge) and trim.
5. Lightly prick the base of the tart
6. Line pastry with greaseproof paper and fill with baking beans
7. Cook in the oven for 10 minutes
8. Remove paper and beans.
9. Lightly brush the tart with some of the beaten egg.
10. Return to the oven for a further five minutes
11. Cream the butter and sugar using a food mixer fitted with a paddle
12. Gradually mix in the ground almonds, beaten eggs, lemon zest and Amaretto till well blended
13. Spoon frangipane mix into baked tart
14. Keeping the skin on, chop the apples into quarters. Chop out the core of each quarter and then slice the apple quarters thinly
15. Start layering the apple slices onto the tart until the entire top is covered
16. Dust the top of the tart with the 3 tbsp caster sugar
17. Bake for about 30-35 mins until the tips of the apple slices have become slightly singed and the frangipane has risen and cooked through.
18. Leave in tin on a wire rack to completely cool
19. Lightly dust with icing sugar

Have a sweet day!

Craft Feature in 91 magazine

Issue 6 of 91 magazine is out today! an online magazine for the vintage style and craft lover. Featuring Homes, Style, Vintage, Shopping and Crafts.

"91 Magazine was launched in October 2011, and is a quarterly online magazine, published by interiors and lifestyle brand, Patchwork Harmony.

Collated by a range of fantastic creative people, it features news, style tips, shopping ideas, interiors, features on craft and vintage style and proudly supports small businesses, designers and crafts people."

The Spring/Summer 2013 issue is packed full of lots of great content like the Vintage guide to Bath, the beautiful home of photographer and blogger Natasha of Candy Pop, a yummy sounding hazelenut blackberry torte and a fabulous interview with style Queen Selina Lake, to name a few.

So I am delighted to tell you I have a craft feature in this fabulous edition, a DIY tea tray made from an old picture frame I picked up in a charity shop for a couple of pounds...









You can check out the new edition here!

Have a sweet day!