Persimmon Frangipane Tartlets recipe |
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08/15/2011
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IngredientsSablee Pastry:150 g butter, softened 75 g icing/confectioners sugar, sifted 2 egg yolks 225 g flour pinch of salt Frangipane: 100 g (just less than 1 stick) butter, softened 100 g (1/2 cup) castor/superfine sugar 100 g (1 cup) ground almonds 2 eggs 1/4 cup (60 ml) heavy cream 1/2 tsp. vanilla extract 1 tsp. cinnamon 1/2 tsp. nutmeg 2 - 3 peeled, thinly sliced persimmon honey for glazing DirectionsSablee Pastry:Cream the butter and sugar together until light and fluffy. Add the egg yolks, one at a time, beating until combined. (scrape down the bowl as needed) Sift together the flour and salt and stir into the creamed mixture until just moistened and comes together. Turn out, form into a disc, wrap in plastic wrap and chill in the fridge until needed. (Not less than 1 hour, the longer it chills for, the easier it is to roll out) Roll out pastry and line tartlet tins with removable bottoms. Chill in the fridge. Frangipane: Cream the butter and sugar until pale and well combined. Add the eggs, one at a time, beating well after each addition. Fold in the ground almonds, vanilla extract, cream and spices. (Store in the fridge until needed, allow to soften slightly before using. Freezes well.) Assembly Preheat the oven to 170C Spread the frangipane mixture into the tartlet tins to about 3/4 full. Place 1 - 2 slices of persimmon on top of each tartlet. Brush with honey to glaze the tops. Bake for about 20 - 30 minutes, rotating a few times, until the edges of the pastry and the tops are medium brown and the frangipane feels slightly firm and set when you press down lightly on the tops with your fingertips. Leave to cool in the tins and unmold once completely cool. Recipe courtesy of Chocswirl, gluten free food blog. |
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