- Food & Drink
After last week’s rant and no recipe, this week you get a recipe and no rant. Probably the best way round. Episode 6 of Great British Bake Off was all about pastry. Shortcrust, puff and a cheese filled pastry snack from Cyprus because what would be the point of the technical challenge if it was something the bakers had made before?
Learning that frangipane was the signature bake was a joy. I love a nut based sweet. A nut based anything. And a tart filled with fluffy nut paste and fruit (can you have a frangipane without fruit? I don’t think you can) is my idea of a good time in a pastry case.
My tart was decided on by opening the fridge and spotting the peaches I had tucked in there so I could eat them, cold and sweet, on a hot day. Obviously we haven’t had a hot day since mid July, so these were, ah, ripe.
Inevitably I was going to pair the peaches with cardamom, because I can’t stop doing that at the moment (see this peach & cardamom traybake for proof). And peaches plus cardamom sounds like it needs pistachio, rather than just a plain almond, frangipane to sink into. I baked it on Sunday and took it to a friend’s house for dinner. Miss Whiplash bought a Bakewell tart, the queen of frangipane puddings, and we ate them with cream.
(And if you’re wondering why there’s self raising flour in the pastry, it’s because I am trying to use up everything in my cupboard before buying new stuff. I wondered if it would work, and it did. But you could switch in normal plain flour if you’re not on a thrift drive.)
Peach & Cardamom Frangipane Tart
For the pastry
175g self raising flour, plus extra for rolling out
25g icing sugar
75g cold salted butter
1 egg, separated
2 tbsp cold water
For the filling
40g flaked almonds
75g salted butter, softened
75g caster sugar
15g self raising flour
6 cardamom pods
1 large ripe peach
75g icing sugar
Start by making the pastry. Sift the flour into a bowl with the icing sugar and a pinch of salt. Chop in the cold butter and rub it in with your fingertips to make fine crumbs. Whisk the egg yolk with 2 tbsp cold water and add that to the bowl. Stir together to make a pastry. Wrap in clingfilm and chill for 30 mins or overnight.
Roll the pastry out on a lightly floured surface and use it to line a rectangular tin that’s approximately 36cm x 12cm (or use a 23cm round tart tin). Trim the edges and chill the pastry in the fridge for around an hour.
Heat your oven to 180°C/Fan 160°C/Gas 4. Line your pastry case with baking paper and fill it with baking beans, or rice. Make sure you fill it right to the top. Slide into the oven and bake for 20-25 mins till it’s pale golden. Lift the baking beans and paper out of the tart tin. Whisk the egg white with a fork and brush the pastry case with it. Bake for another 15-20 mins till it’s golden and crisp. Put to one side while you make the filling.
Tip the pistachios and flaked almonds into a food processor and blitz to make a fine meal. Put to one side.
Beat the soft butter and sugar together till it’s creamy and fluffy. Beat in the egg. Tip in the ground nuts and flour and beat them together.
Crush the cardamom pods to open them up. Discard the papery skins and grind the seeds. Add the seeds to the frangipane mix and beat together. Spoon the frangipane into the tart case.
Slice a cross in the bottom of the peach. Pop it in a heatproof bowl and cover with boiling water from a kettle. Leave it for a couple of minutes, then drain and cool under cold water. Peel off the skin. Halve the peach and scoop out the stone. Slice the peach and lay the slices on top of the frangipane.
Bake the tart for around 30 mins, till the frangipane is set and a skewer comes out clean when it’s pushed into the frangipane. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
You can serve the tart as it is or ice it by mixing the icing sugar with a little cold water to make a thick icing. Flick back and forward over the tart and leave it to set for a few hours before slicing and eating.