Ingredients
Almond Pastry
- 50 g almonds
- 50 g raw sugar
- 200 g plain flour
- 125 g unsalted butter, straight from fridge, cubed, and a pinch of salt
- or
- 125 g Salted butter
- 1 egg yolk, (save white for filling)
- 3 tsp cold water
Frangipane Filling
- 25 g plain flour
- zest of 1 lemon
- 100 g almonds
- 100 g raw sugar
- 100 g Unsalted butter, softened, and a pinch of salt
- or
- 100 g Salted butter
- 1/2 tsp vanilla extract
- 1 egg
- 1 egg white
- 100 g Cherries, hulled
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
) Place almonds & sugar in TM bowl
Mill 10 sec / speed 9
Scrape down sides & around base of TM bowl with spatula
) Add flour, butter & salt
Mix 10 sec / speed 6
Scrape down sides of bowl
TO MAKE DAIRY-FREE USE A DAIRY-FREE MARGERINE instead of butter.
) Add egg yolk & water
Knead 20 sec /
"Closed lid" / 
"Dough mode" (20 sec /
"Dough mode" for TM5)TO MAKE EGG-FREE LEAVE OUT EGG YOLK & slightly increase water if necessary. (I have made this egg-free for a family member and you couldn't tell eggs had not been used.)
) Remove dough from TM bowl & place onto a piece of cling-wrap while pushing the mixture together and forming into a ball with your hands.
Wrap in cling-wrap & place in fridge for 30 minutes to rest.
Clean & dry bowl.
While cleaning up leave 100g of butter out of the fridge to soften for the making of the filling.
This is also a good time to hull your cherries with a cherry-huller (available at kitchen shops and also removes pips from olives).
) Roll dough out between 2 pieces of baking paper until large enough to fit tart pan. (Use a 20cm fluted tart pan with a removable base. Spray with oil, and line base with a circle of baking paper, before placing pastry in pan.)
Remove top piece of baking paper.
Place bottom piece of baking paper upside down on top of tart pan (pastry side down). Remove 2nd piece of baking paper and ease pastry into tart pan. Push pastry into sides & trim away excess. If your pastry breaks in this process, don't worry. Use your fingers to join the pieces of pastry together.
Prick base a number of times with a fork.
Place tart pan in fridge for 15-30 minutes to rest. (Covered in cling-wrap.)
Pre-heat oven to 180C (fan-forced).
) BLIND BAKE
Place piece of baking paper over the top of the tart pan, and distribute pastry weights or dried beans evenly over base, ensuring that they are evenly distributed.
Place tart pan on a baking tray, and bake for 10 minutes.
Lift off baking paper & weights.
Bake for another 5 - 10 minutes until golden.
Set aside to cool slightly while making filling.
Turn down oven to 160C (fan-forced)
) Place plain flour, lemon zest, almonds & sugar in TM bowl
Mill 10 sec / speed 9
Scrape down sides & around base of TM bowl with spatula
) Add vanilla, butter & salt
Mix 10 sec / speed 6
Scrape down sides of bowl
TO MAKE DAIRY-FREE USE A DAIRY-FREE MARGERINE instead of butter.
) Add egg & egg white
Mix 10 sec / speed 6
TO MAKE EGG-FREE LEAVE OUT EGGS & slightly increase water if necessary. (I have made this egg-free for a family member and you couldn't tell eggs had not been used.)
) Place mixture into prepared pastry case. Use spatula to smooth surface. (Filling will rise during baking.)
) Push cherries randomly into filling. (Don't put one in the centre of the tart. Not good for slicing later.)
) Bake for 45 minutes (check after 30 minutes) until frangipane filling is set and golden.
Clean & dry bowl while tart is baking.
) Leave to cool before removing from tart pan & serving. Serve on its own or with whipped cream.
ALMOND PASTRY
FRANGIPANI FILLING
Tip
RECIPE ALSO SUITABLE FOR TM5
Cherries are in season during summer, over the Aussie Christmas & New Year period.
Alternatively summer berries can be used, for example blueberries, raspberries or blackberries.
EXCESS UNCOOKED PASTRY (pastry trimmings) can be rolled out 1.5 cm thick and cut into biscuits before baking on a tray for 10-15 minutes at 180C (fan-forced) until golden. Cool before removing from tray. I cook mine in the time that the oven is pre-heating while the pastry in the tart pan is resting in the fridge. Makes a delicious ALMOND SHORTBREAD.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
I just adore this recipe and have cooked it a few times. I have one of these tarts in the oven right now. Yum, yum, yum.
My husband has told me to rate this recipe five stars, luckily, I agree with him. Straightforward, easy to follow and the best bit - DELICIOUS!
The pastry only gave way a little when I was putting it in the case & this was easily fixed, as per your tips. , it was the best tart shell I've ever made, no shrinkage! Loved it & will make it again for sure, thank you.
Olivia James-Wallace - ConsultantPh: 0433 981 130Facebook: Bambola's Thermo Adventure
This is lovely and I made quite a few biscuits too......yum
Lovely recipe. I have made this a few times any many friends have had a taste. Everyone loved it. I just dressed mine up once cooled with a dusting of icing sugar. I did serve it with double dollop cream too! Absolutely delicious.