Berry Frangipane Tart
Serves 6Prep 10 min. Cook 30 min.
This recipe is one of the quickest, most impressive desserts you'll find. The recipe uses blueberries but you can choose your favorite fruit.
Ingredients:
1/3 cup butter, softened 75 g
½ tsp vanilla extract
⅓ cup caster sugar 68 g
1 egg 58 g
¾ cup almond meal 72 g
1 tablespoon gluten-free cornflour 9.4 g
3/4(+) cup Blueberries 150 g
2 tablespoon pure icing sugar 32 g
Directions:
Preheat oven to 180°C/356°F. Grease 6-8 loose-based flan tins and place on oven tray, you can also use one large loose-based shallow tin.
Mix butter, vanilla, and caster sugar together in a small bowl with electric mixer until combined. Add the egg and mix well.
Gently mix in the almond meal and cornflour, stir until smooth. Spoon the mixture into the tin/s, smooth the surface with the back of a hot spoon and sprinkle with blueberries, pushing them into the mix slightly.
Bake in the oven for 30 mins until the surface is golden brown and firm to touch. Let stand before turning out of the trays.
Serve with a dusting of icing sugar.
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