Another good choice is Granny Smith, the tart flavor complements the sweet nuttiness of the frangipane well.” This recipe is two-fold: You must make the pâte sucrée and the frangipane separately.

Spread the jam over the base of the tart, then place in the fridge to rest for 10 minutes. To make the frangipane, beat the butter, vanilla seeds and sugar together in a bowl until pale and fluffy.

Apricot and almonds are a match made in heaven and this tart makes the most of both of ... Heat a heavy, flat baking tray. To make the pastry, either rub the flour and butter together using ...

Here we share her delicious pear frangipane tart recipe, using pickled pears ... or use a chopstick to manoeuvre the bubbles out, making sure you get out as many as you can (this trapped air ...

Lightly grease a 10-inch tart. 2. In the bowl of a food processor ... or freeze for at least 30 minutes. 7. Frangipane filling - combine the butter and sugar in the bowl of a stand mixer fitted ...

To make the frangipane, combine the butter and sugar ... Roll out the pastry to a 3mm thickness and use to line a 24cm fluted tart tin. Refrigerate for 30 minutes. Preheat the oven to 180C.