Press it down gently with your hands to form an oval shape a couple of cm thick. Take a large piece of greaseproof paper (approx 30cm long) and place the ball of dough on the waxed, non-stick side.If it is still a bit crumbly, add the second tbsp water and work to combine. It should come away from the sides of the bowl and be a slightly sticky dough, but will form into a ball. Add 1 tbsp water (you may not need the second) and use your hands to bring the ingredients together to form a nice ball of dough.Beat one large egg and add to the bowl.Once the butter is coated with flour, use your finger tips to rub the butter into the flour until you have a coarse breadcrumb-like texture. Grate the 120g chilled butter into the bowl (use the large grater setting on a cheese grater) and toss the butter strands through the flour with a spoon.Sift the 200g flour, 1 tsp xanthan gum and 1.5 tbsp sugar into a large mixing bowl, then add the 40g ground almonds.Feel free to email me any questions or comments you might have – or DM me on social media Ooh, also send photos of your creations please!
#Chocolate bakewell tart full
You’ll find a full method below along with lots of pictures to help you as you work through the recipe. If you enjoy making and eating this gluten free blueberry frangipane tart, I would be very grateful if you could leave a review on the recipe card below. This recipe will make a tart that will feed 6 generous slices or 8 smaller ones. Gluten Free Blueberry Frangipane Tart Recipe You could use sliced pear too, although if you love almonds and pears together you must try my Sticky Toffee Pear & Almond Sponge Pudding too. Raspberries and blackberries would be perfect substitutes for this tart. We enjoyed this tart cold but it would be lovely warm too, so feel free to gobble it straight from the oven if you find it too hard to resist. Serve plain and dusted with icing sugar alongside your afternoon cuppa, or top with vanilla ice cream for a glorious dessert.
#Chocolate bakewell tart plus
Plus this pastry is my best yet (a twist on my popular gluten free shortcrust pastry) and the ground almonds worked into it create a really magic texture. Frangipane is always heavily based on ground-almonds, so the use of gluten free flour in place of gluteny flour does not have much bearing on the end bake. I’m also convinced that people will have no idea this tart is gluten free when you serve it to them. The buttery, patisserie-style almond pastry, the moist cakey filling, the pockets of blueberries – it’s one fabulous bake! I am in love with this gluten free blueberry frangipane tart.
0 kommentar(er)
