Name: Frangipani tart
Yield: 12 servings
Cuisine: Bake
Ingredients: 0.00 butter; 0.00 flour cake; 0.00 eggs extra large; 0.00 water; 0.00 lemon juiced; 0.00 butter; 0.00 sugar; 0.00 flour cake; 0.00 Baking powder; 0.00 raisins seedless; 0.00 currants; 0.00 glacé cherries red, halved; 0.00 dates finely chopped; 0.00 pecan nuts chopped; 0.00 almonds essence; 0.00 eggs eggs only

Recipe Disclaimer

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Ingredients (16)

Pastry

0.00	butter
0.00	flour — cake
0.00	eggs — extra large
0.00	water
0.00	lemon — juiced

Filling

0.00	butter
0.00	sugar
0.00	flour — cake
0.00	Baking powder
0.00	raisins — seedless
0.00	currants
0.00	glacé cherries — red, halved
0.00	dates — finely chopped
0.00	pecan nuts — chopped
0.00	almonds — essence
0.00	eggs — eggs only

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Method:

PASTRY
Rub the butter into the flour until the mixture resembles breadcrumbs.
Lightly whisk the egg, iced water and lemon juice together and add to the flour mixture a little at a time.
Mix to form a stiff dough, taking care not to overmix.
Cover with clingfilm and chill for at least 30 minutes.
Preheat oven to 200 °C and grease a 35 cm pie dish with butter on non-stick spray.
Roll out the pastry carefully and line the dish with it.
Prick the base and line with baking paper weighted down with dried beans or rice.br>Bake for 10 minutes or until the edges just begin to brown.
Remove the paper and beans and return the pastry shell to the oven for 2 minutes.
Remove from the oven and reduce the temperature to 180 &degC.
FILLING
Cream the butter and sugar together until light and fluffy.
Add the flour, baking powder, fruit, nuts and essence.
Beat the egg whites until stiff peaks form and fold into the mixture.
Spoon the mixture into the pie crust, spreading it evenly.
Bake for 35 to 40 minutes or until the filling is golden brown.
Serve with cream flavoured with vanilla essence and 5 ml sugar.