Recipes and photographs taken from Gordon Ramsey Bread Street Kitchen by Gordon Ramsey, photography by Jamie Orlando Smith. Pour the frangipane mixture over the top of the compote and smooth it out with a spatula or the back of a spoon Put the tart back in the oven and bake for 40. Leave to cool completely before removing it from the tin. Remove from the oven, brush the top with honey, then bake for a further 4-5 minutes, until the honey is set and the tart is glossy, checking that the top doesn’t overbrown. Sprinkle with the flaked almonds.īake the tart for 40 minutes, until set. Smooth with a palette knife, then press the cherries into the frangipane. Leave in the fridge to chill for 30 minutes. Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Spread the jam over the base of the pastry case, then spoon over the frangipane. To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Gradually beat in the eggs, then stir in the ground almonds, flour and almond extract until it is all combined. To make the frangipane, cream the butter and caster sugar in a bowl until light and fluffy. While the tart case is still warm, use a sharp knife to trim off the excess pastry then brush out any loose crumbs and leave to cool completely. Remove from the oven and reduce the temperature to 180C/350F/Gas 4. Return to the oven for 5 minutes, until the base is cooked and pale golden. 50 g butter 50 g caster sugar (AKA superfine sugar) 1 egg 50 g self-raising flour 25 g ground almonds 1 teaspoon vanilla extract (optional) 1 sweet pastry. Brush the remaining beaten egg over the pastry case. Take out of the oven, remove the baking beans and paper, then patch up any cracks in the case with the reserved pastry. Sit the tin on an oven tray and line the pastry case with baking parchment and fill with baking beans or uncooked rice. Prick the base with a fork and place in the fridge for 30 minutes. Roll out the pastry on a lightly floured surface and use it to line the tart tin, leaving some excess pastry overhanging the rim (reserve any leftover bits for patching up the base, if needed). If it still feels soft, chill it for a bit longer. Pat into a flat round, wrap in cling film and chill in the fridge for at least 1 hour before rolling out. Work it into a ball with your hands but do not overhandle. Gradually stir in the flour and salt, adding a third of the flour at a time, bringing it all together to make a very soft dough. To make the pastry, cream the butter and icing sugar together in a bowl until light and creamy, then slowly beat in one of the eggs.
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