Baklava Frangipane Tart Recipe

Posted on
 This Baklava Frangipane Tart is a merging of cuisines Baklava Frangipane Tart Recipe

Prep Time 25 mins
Cook Time 1 hr
Resting Time 30 mins
Total Time 1 hr 25 mins

This Baklava Frangipane Tart is a merging of cuisines. Italian Frangipane and Middle Eastern Baklava combine to make a tender, nutty and luscious tart.

Course: Afternoon Tea, Desserts, High Tea, Snack, Sweets
Cuisine: Italian, Middle Eastern
Servings: 8 serves
Author: Marie

Report this ad

Ingredients

For the Sweet Shortcrust Pastry

1 1/2 cups (195g / 7oz) plain (AP) flour
1/3 cup icing (confectioners / powdered) sugar
1/2 teaspoon salt
113 g (1 stick / 1/2 cup) unsalted butter, chilled, cut into cubes
2 egg yolks, from large eggs

For the nut filling

120 g (4oz) pistachios
120 g (4oz) hazelnuts
2 1/2 teaspooons cinnamon
1/4 cup (50g / 2 oz) caster (superfine) sugar
For the orange syrup
1/2 cup water
1/2 cup honey
1/2 cup (100g / 3.5oz) white granulated sugar
zest of one orange
2 tablespoons orange juice (notes)

For the frangipane filling

1/2 cup (100g / 3.5oz) white granulated sugar
113 g 1/2 cup / 1 stick unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 tablespoon plain (AP) flour (notes)
1 cup (90g / 3oz) almond meal (ground almonds)

Instructions

For the tart shell.

1. Add the flour, sugar and salt to the bowl of a food processor and pulse to mix well. Add the cold butter and blitz for about 20 seconds until it starts to look like breadcrumbs. Add the egg yolks and blitz for another 10 seconds or so until well distributed (notes if you have no food processor).

2. Shape the dough into a ball, wrap in a piece of baking paper and sit in the fridge for 1/2 hour to chill.

3. Preheat the panggangan to 180C / 350F / 160C fan forced. Line the base of a 25cm (9inch) fluted tart tin with baking paper.

4. Once chilled, roll out the pastry between 2 sheets of baking paper to about 3-4mm thick. Remove the top sheet of paper and use the bottom sheet to help you flip the pastry over into the prepared tin, then remove the paper. Gently press the dough into all the corners and make sure the top edges are even. Prick the base all over with a fork.

5. Line the tart case with the same piece of baking paper and fill with baking beads (or rice). Bake for 15 minutes. Remove the baking paper with baking beads and return to the panggangan for another 5 minutes.

For the nut filling

1.  Place the pistachios and hazelnuts into the bowl of a food processor and blitz until finely chopped.

2. Alternatively, if you don’t have a food processor, you can chop them by hand.

3. Add the cinnamon and sugar and mix well. Set aside.

For the orange honey syrup

1. Heat all ingredients in a small saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil and boil for 8 minutes stirring every so often until thickened.

2. Mix 1/3 cup of the syrup through the nut mixture, then spread the nut mixture over the pastry case base. Use slightly damp hands to press down on the nuts gently all over.

For the frangipane filling

1. Beat together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each. Add the vanilla extract and beat well. Gently fold through the flour and almond meal.

2. Carefully spread the mixture over the top of the nut filling. Bake for 40-45 minutes, turning the tray half way through, until golden and springy on top.

Recipe Notes

1. I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)

2. To make the pastry, if you have no food processor, mix the flour, sugar and salt well then add the cold butter. Use a knife or even your fingertips to gently cut the butter into the flour mix until the largest piece is no larger than a pea. Add the egg yolks and use a fork mix through well.

3. For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *