![]() Set aside to cool slightly before serving. Bake in the oven for 25-30 minutes, or until the pastry is crisp and golden-brown. Add the frangipane mixture and bake for 40-40 minutes. Dry the apricot halves on kitchen towel and place over the pastry case. Make a couple of small steam holes in the centre of the galette. Make up the frangipane mix by blending all the ingredients together expect the apricots. ![]() Brush the top of the galette all over with more of the beaten egg, then chill the galette in the fridge for 30 minutes.īrush all over the top of the chilled galette again with the remaining beaten egg, then score it with a criss-cross pattern using the tip of a sharp knife. Scallop the pastry border by pushing the indentations in at 2cm/1in intervals using the back of the knife. ![]() Holding a small knife blade at right angles to the pastry border, ‘knock up’ the edge of the galette by making small indentations all around the edge of the pastry. Brush the pastry border with some of the beaten egg, then gently lay the second pastry circle over the filling, pressing the edges firmly together to seal. Spoon the filling mixture onto the pastry circle on the baking tray, heaping it into a slight mound in the middle and leaving a 2cm/1in border all around the edge. Mary Berry and Paul Hollywood make a delicious apricot frangipane tart on on The Great British Bake Off Masterclass 2015. When the pastry and filling have cooled, remove the cling film from the pastry and leave one pastry circle on the baking tray. This galette recipe by Mary Berry is featured in the Season 1 Masterclass: Christmas episode. Cover the bowl with cling film and chill in the fridge for 15-20 minutes. Arrange the brioche in the dish to cover the base, filling in all the gaps. When the mixture is very light in colour and texture, gently stir in the ground almonds, flaked almonds and almond extract. Generously grease a shallow ovenproof dish, about 28cm/11in in diameter. Gradually add it to the creamed butter and sugar mixture, a tablespoon at a time, beating well after each addition to incorporate the egg into the mixture. In a small bowl, beat the egg with the egg yolk until just combined. The apricots need to be as dry as possible to prevent the juice soaking into the pastry. Add the sugar and beat again thoroughly until the mixture is pale and fluffy. Mary Berry's apricot frangipane tart recipe Sprinkling extra ground almonds on the cooked pastry base before adding the apricots helps to absorb extra moisture. Chill until needed.įor the filling, beat the softened butter until creamy using a wooden spoon or freestanding mixer. Repeat the process with the other half of the pastry, placing the second pastry circle on top of the cling film and covering with more cling film. Transfer the pastry circle to the prepared baking tray and cover with cling film. Roll out half of the pastry on a lightly floured work surface until it is about 25x25cm/10x10in in size and slightly thinner than a pound coin.Ĭut a 23cm/9in circle from the pastry by cutting around the bottom of a 23cm/9in cake tin using a sharp knife. Line a baking tray with baking parchment.
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