This is similar to a Bakewell Tart - pastry case, frangipane topping - but I used lemon curd instead of jam. The name comes from the mix of ground nuts I used in the frangipane - a mix of 44% almonds, 44% apricot kernels and 12% hazelnuts, produced by Vahiné and sold in France under the name 'Amandin'. It's said to give a more intense flavour than using almonds alone, and although it's very subtle, I think it does make a difference - many desserts made with ground almonds do not actually taste nutty unless some almond essence is used.
I was so pleased with the way the pastry for Raymond Blanc's Apple Tart turned out that I used the same recipe and method here. Again, it worked beautifully, with crisp pastry and no shrinkage - why has it taken over 30 years of cooking to discover this method?
So - I lined a 23cm(9") diameter fluted flan tin with pastry (following the instructions in the recipe), and chilled until I was ready to cook. Then I covered the base with a generous layer of lemon curd. I didn't weigh this, but estimate I used at least 100g.
I made the frangipane by beating together 100g softened unsalted butter, 150g caster sugar, 100g Amandin mix ground nuts, 50g SR flour and three large eggs.
(I thought about not using any flour, but decided in the end to add a little SR flour to lighten the mixture.)
The frangipane was spread over the lemon curd, then I sprinkled a handful of flaked almonds over the top. The tart was put onto a pre-heated baking sheet and cooked at 200C for 20 minutes, then the heat was lowered to 180C and the tart baked until it was deep golden in colour and firm to the touch. I got distracted with other kitchen chores, but I estimate this took about another 30 minutes! The frangipane puffed up as it cooked, but sank down again as it cooled.
Serve at room temperature with whipped cream, custard or whatever you fancy!
11 comments:
What a delish looking tart. I love the sound of lemon curd instead of jam! This would make the perfect dessert for Easter.
Maria
x
This looks yum! Lemon always say spring to me so it's lovely to see all the spring desserts and bakes finally making an appearance :) Lucie x
Suelle - looks like you've had a very busy time in the kitchen recently and it all looks wonderful. I know a few folk who love a good almond tart, so thank you for the tip of using apricot kernels in addition to almonds.
Choclette - do you know if apricot kernels are available comercially? I don't recall ever seeing them other than in this mixture.
Gorgous looking tart, him indoors was asking for bakewell the other day and this could be just the ticket. You can buy apricot kernels at Julian Graves still, there is a 'health warning' associated with them. A few years back they were touted as a wonder cure for cancer! However like all kernels of stone fruits and indeed apple pips, they contain cyanide compounds, (that is that bitter almond taste) and there was a government food safety warning about not eating too many. Though as they have been used for years in cakes and biscuits in Europe to get exactly that flavour profile I am not too sure whether the warning was targetted at people eating kilos of them in the hope of a cure.... hope this helps and doesn't cause any worry to anyone. Don't publish it Suelle if you think it might all the best Joanna
Thanks for that information, Joanna - I wasn't sure whether apricot kernels and bitter almonds were the same thing, although I was aware of the bitter almond warning. We got 9 portions from the tart, over 3 days, which doesn't seem an overload!
It's a great idea, Sue, to use lemon curd instead of jam. Just what I need for a dessert for friends this weekend. Will look out for 'Amandin' in the supermarket. Thank you.
The tart looks amazing, as much as I love bakewell tart the thought of a lemony version makes my mouth water!
Suelle, it looks fabo - I love the yellow layer of lemon curd! Must go check out that pastry recipe, thank you!
Looks like Zeb has got in before me, but my local organic shop stocks them, so they should be available in most health food shops.
This looks so perfect! I think I'd definitely have my slice with cream!
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