Best VideosHazelnut and Clementine Frangipane Tart SISGUFANG

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Made with gorgeous frangipane filling this clementine tart is a best served with a dollop of whipped cream or ice cream. With seedless, juicy and sweet clementines, this fruity bake is a perfectly tasteful treat to finish off your weekend dinner or a delightful afternoon treat with friends and family or for when you need an impressive dessert that's sure to please a crowd. You can use any kind of citrus fruit for this cake. Next time I'll change up the fruit and nuts for a different twist.

Tart	Hazelnut Frangipane
150 g Plain flour 40 g Hazelnut meal 50 g Icing sugar 125 g Chilled butter, chopped 1 Egg yolk 1 tbsp Iced water 5-6 Clementines 1 tbsp Hazelnuts, chopping 1 tbsp Orange marmelade	100g Butter, softened 110 g Caster sugar 1 Egg, medium 120 g Hazelnut meal 35 g Plain flour

1. Place the flour, hazelnut meal, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together. Shape into a log and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
   
2. Roll out the pastry on a lightly floured surface to a 3mm-thick round. Line the base and sides of an 24cm / 8inch tart pan, with removable base, with the pastry. Trim the edges and place in the fridge for a further 30 minutes to rest.
   
3. Preheat oven to 200C/400F. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights or rice and bake for a further 10 minutes or until golden. Remove from oven. Reduce oven temperature to 180C/350F.
   
4. To make the frangipane filling, use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Add the hazelnut meal and flour and stir until combined.
   
5. Spread the frangipane evenly over the crust. Arrange the nectarines over the frangipane and sprinkle with chopped hazelnuts. Bake for 30-35 minutes or until the frangipane filling is golden and firm to touch. Set aside to cool.
   
6. Microwave the orange jam on highfor 30 seconds or until jam melts. Strain through a fine sieve. Brush the hot jam evenly over tart. Cut into slices to serve, with whipped cream or ice cream.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com