The Agrisicilia team
Ingredients
230 g of flour 00 or 0 20 g of almond flour (or peeled almonds blended with a spoonful of flour taken from the total)
125 g of cold butter cut into pieces
100 g of fine granulated sugar
a pinch of salt
1 large egg
the seeds of half a Bourbon vanilla bean or half a teaspoon of extract
a few drops of almond flavouring
For the filling
75 g of soft butter
75 g of fine granulated sugar
75 g of eggs (about 1 egg and a half)
12 g of 00 flour
80 g of peeled almonds
the seeds of half a Bourbon vanilla bean or half a teaspoon of extract
a few drops of almond flavouring
150 g of extra orange and strawberry jam, Agrisicilia
The frangipane tart with extra orange and strawberry jam is a delicious and simple dessert to make.
Perfect for breakfast or as a snack, the frangipane tart with extra orange and strawberry jam is made up of a shell of delicate almond shortcrust pastry which encloses a soft layer of frangipane cream and a layer of extra orange and strawberry jam. The delicate taste of the almonds goes well with the fresh and intense taste of the orange and strawberry extra jam. The orange and strawberry extra jam is delicate and enveloping at the same time: the intensity of the oranges and the delicacy of the strawberries. The frangipane tart with extra orange and strawberry jam will appeal to both adults and children and with its romantic decoration, it is perfect for the sweetest day of the year: Valentine’s Day.
Instructions
1. Prepare the shortcrust pastry. In the planetary mixer, with the leaf, or by hand and on the work surface, work the flours with the cold butter cut into small pieces, the vanilla and the almond flavouring, until the mixture is sandblasted.
2. Add the sugar and salt and then the egg and work briefly, without heating the ingredients, until you obtain a homogeneous mixture which comes away from the walls of the planetary mixer or from your hands.
3. Form a loaf, wrap in food film and let it rest in the refrigerator for at least 5 hours.
4. Once the time has elapsed, roll out the shortcrust pastry with a rolling pin, on a lightly floured work surface, to a thickness of about 3 mm and cover the mold, thus making the base of the tart.
With the prongs of a fork, prick this bottom. Transfer to the refrigerator.
5. Roll out the leftover shortcrust pastry and make a disc with a circumference of 23 cm, which will close the tart, cupping it with a cake ring.
6. Transfer this disc onto a baking tray covered with parchment paper or onto a micro-perforated mat and, with heart-shaped cookie cutters, make the hearts
7. Transfer to the refrigerator for at least 30 minutes.
8. With the leftover shortcrust pastry you can make heart-shaped biscuits which will decorate the tart and which you can glue to the surface of this with a little honey or glucose.
Frangipane cream preparation
1. In a mixer, blend the peeled almonds with the flour. Separately, in a bowl and with an electric mixer or in a planetary mixer, whip the soft butter with the sugar, vanilla and almond flavouring, until the mixture is light and frothy.
2. Add the eggs, a little at a time and continuing to whisk, until the mixture is smooth. Add the ground almonds to the flour by hand and mix well.
3. Transfer to the refrigerator for about 15 minutes. After the time has elapsed, transfer the frangipane cream to the bottom of the tart, creating an even layer.
Bake at 180°C for about 25/30 minutes, it should have a dry and golden appearance. Remove from the oven, let it cool well and unmold onto a plate or tray.
Keep aside. Bake the "lid" with the hearts, on a baking tray with parchment paper or micro-perforated mat, at 180°C for about 15/18 minutes, it should be golden brown.
4. Remove from the oven, let it cool well and set aside. Stuff the bottom of the tart with the extra orange and strawberry jam, spread over the frangipane cream, spreading well with a spatula.
Close the tart with the disc.
Final result
