I think my frangipane was a little on the stiff side because my butter and eggs were a bit on the cool side and I keep my almond meal in the freezer. So first I kind of broke up the raspberries a bit and then I dolloped the frangipane all over and carefully smoothed it over. I had a bit of a hard time spreading my frangipane over the raspberries without making what I thought would be a complete mess. Also, if you don’t like the seeds, you should heat and strain the jam. If your crust is cool, it might help to heat the jam a bit for easier spreading. The timing worked so that I spread the jam onto a hot crust so it spread easily. Mostly it just looked goofy, and I didn’t help the matter by breaking off all the excess, too-tall crust. I believe a standard tart pan has 1-inch sides and mine has 2-inch sides but I didn’t really think about it until I saw how high (or not high) the filling was when I had already spread it into the crust. That’s a big plus! However, I think my pan is a quiche pan (I’m pretty embarrassed that I didn’t distinguish between the two) and the sides of the crust are perhaps a bit too high. I found the crust easy enough to work with and deliciously tender. I added salt to the crust and frangipane because I believe in things being salted. Let cool completely and dust with powdered sugar before serving, if desired. Bake for 10 minutes, then scatter the almonds over the top and bake for another 15 - 20 minutes until golden and puffed. Dollop with the frangipane filling and spread evenly. Spread the jam evenly over the bottom of the crust, then scatter the raspberries over. Scrape the sides and bottom of the bowl and beat briefly to mix well. Beat in the eggs one at a time, then the flour, almond meal, and almond extract. : Beat together the butter, sugar, and pinch of salt until lightened and fluffy. Bake 12-15 minutes, then carefully remove the weights and aluminum foil and bake an extra 5 minutes until pale golden. Line the pastry dough with parchment or aluminum foil and fill with pie weights (I used rice). Freeze for at least 10 minutes, or until very firm. Carefully transfer the dough to the pan and press into all the grooves and corners, then trim the excess dough. Roll out the dough into a circle big enough to fit a 9 inch tart pan. Wrap in plastic and chill for 15 minutes at least. Turn out onto a floured surface and knead gently and briefly into a smooth ball then flatten into a disc. If necessary add a teaspoon or so of water. Add the egg and lemon juice and pulse just a few times until the dough begins to clump together - when you pinch it it should stick together and not crumble.
Add the butter and pulse until the mixture is crumbly and the butter cut down to about the size of oats. [For the crust}: In a food processor, blitz together the flour, sugar, and salt. I’m just ticking all kinds of boxes!)Ģ00g (a generous 1 1/3 cup) all purpose flourġ00g (7 tbsp) unsalted butter, cold and cut into cubesġ00g (7 tbsp) unsalted butter, room temperatureħ5g (about 3/4 cup) almond meal or finely ground almonds
I’m trying to focus on getting experience with all kinds of crust/filling variations and tarts make up a large part of those. (I’m pretty excited that this also counts towards my Year of the Pie. I do recommend using a scale in general, though - it’s much more accurate! All his measurements were metric, of course, so I did my best to convert them for you. And to keep it classic, I’m using a Paul Hollywood recipe. I feel like this tart comes up in almost every episode in some form or other! It seems quintessentially British and classic GBBO. It will be so fun to see all your bakes! And we promise not to go all Paul Hollywood on any attempt. (Ideally the other two of us will try it as well - either as written or with adaptations/variations - and write up a little add-on at the end of the post.) And then we invite you, readers, to try it as well and comment on your success! We want to have fun with this, so if you do try it, please post it to Instagram and tag us or use our hashtag #beaneaththecrustGBBOchallenge or post to our fb and tag us there.
One of us will find a recipe, try it, write it up, and review it. So then we figured, why not channel that into a blog series? A challenge! On the first Sunday of every month, we’ll introduce the recipe, picked from the show. Ok we’re really excited to introduce our newest blog series: a monthly baking challenge based off of Great British Bake Off! Basically the three of us have all watched all the GBBO episodes (some of them more than once … or twice …) and we’re always saying to ourselves and to each other how much we want to try this or bake that.
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