AUNTY YOCHANA SHOWS YOU HER GOODIES...

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Monday, March 05, 2007

Frangipane Tarts




Pastry:

200 gm. plain flour
40 gm. sugar
pinch of salt
100 gm. butter
1 small egg (lightly beaten)

Filling:

100 gm. butter
100 gm. sugar
1 egg
100 gm. ground almonds
25 gm. cake flour

100 gm. Raspberry Jam
Whipped cream for decoration

Method:

(1) Place flour, butter, salt and sugar into a large mixing bowl and rub the butter till it resembles breadcrumbs.
(2) Pour in beaten egg slowly and mix till a pliable dough is formed. If the dough is soft and pliable, stop adding the egg. Let dough rest for 20 mins.
(3) Pinch some dough and press into tart moulds.
(4) Scoop a teaspoon of raspberry jam into the tart and then spoon the filling on top and level it.
(5) Bake tarts in a preheated oven at 180C for about 20 mins. or till golden brown.
(6) Cool well and then decorate by piping rosettes on top.

7 comments:

fify said...

Hi Aunty Yochana,
Can u kindly post the recipe for this? Tks!

Joy's mummy said...

Hi Aunty Yochana,

Is the weight of the flour correct for this recipe? Cos its written as 25g. I'm wondering if it should be 250g. Thanks.

Aunty Yochana said...

hi joy's mummy,

25 gm. flour is correct cos you have ground almonds... if you find it too watery, add in a liitle more flour to the batter.

rgds

Anonymous said...

Hi Aunty,

Can i please check with you? What us difference between this one and your almond tarts?

Lara

Anonymous said...

Hi aunty, can i please know what's the difference between this tart and the almond tarts?

Thanks in Advance.
Lara

Jac said...

Hi Aunty Yochana,

I was wondering what kind of tart mould do you use?
Is it the aluminium kind?

Thanks.

Anonymous said...

Hi Yochana

May I know what is the texture of the top filling? From the picture, it seems cake like. Thanks.

cn