Do the same again and place the second circle of pastry on the first with a sheet of grease proof between them.Put the circle of pastry on the baking tray. Roll out one square of puff pastry on a floured surface until you can fit a normal sized plate on it and cut round the plate.Line a baking tray with grease proof paper/ a silicon baking sheet.1 tsp almond extract (I used 2tsp because I didn't think the flavour was strong enough, but it is a matter of taste).100g/3½oz (~1/2cup) ground almonds (I don't like the texture of flaked almonds in things so I actually used 150g ground almonds and left out the flaked).

1 large free-range egg, plus 1 yolk, at room temperature (if you don't have the extra yolk don't worry, it is not as rich, but still works with just 1 egg).100g/3½oz (just under 1 US stick or 1/2 cup) unsalted butter, softened.1 free-range egg, beaten (to glaze and make it look pretty).plain flour (to stop is sticking to the work top).750g/1lb 10oz ready-made all-butter puff pastry, chilled (I used Morrison's own = 2 packets of 500g).I'm typing my own version because I wanted to put in US measurements as well as the UK ones and add some pointers of my own. It is a Mary Berry recipe and if you want to see the orginal it is over here. However, this is an incredibly easy recipe and is so, so tasty. Brush the glaze over the top of the warm tart, and allow to cool.Now I wish mine had turned out quite as nicely as the image above, but I will admit it didn't look quite so polished :). Remove from the heat, and add the vanilla. As it cools, dissolve the 40g sugar in 2 tablespoons of water in a small pan and simmer until slightly syrupy. Remove the tart from the oven, and let it cool in the tin for 5 minutes. Once the tart shell is golden, spoon in the frangipane, and press the rhubarb into the frangipane, then bake for another 35-40 minutes, or until the frangipane is set. Fold through the ground almonds and the cardamom. Beat the butter and golden caster sugar together until light and creamy, then beat in the egg. While the tart shell is baking, you can make the frangipane. Transfer the tart tin to the oven and bake for 20 minutes, then remove the baking beans and paper and cook for another 5 minutes until golden.

Fill this with baking beans, making sure that you press them into the corners. Scrunch up a sheet of baking paper into a ball, then lay it on top of the pastry (it will go in easier this way).

Preheat the oven to 190☌, fan 170☌, gas 5. Leave the pastry to chill for 20 minutes. Carefully transfer the pastry to the tin, pushing it into the corners, and patching up any cracks or tears. Once the dough has rested, roll it out until it is the thickness of a pound coin. Wrap, then chill the dough for 20 minutes. Try not to overwork the dough stop as soon as it comes together in a ball. Add the egg yolk and 1-2 tablespoons of cold water and knead the dough together with your hands until combined. Tip the flour, icing sugar and a pinch of salt into a mixing bowl, dice the butter into cubes and rub it in until the mixture resembles breadcrumbs. Reheat gently to refresh.įirst, make the pastry. Leftovers keep for 2-3 days, or can be frozen for up to 1 month.

Mary berry frangipane tart