Baklava Frangipane Tart Recipe

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 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

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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)


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).

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