Frangipani tart

Recipe from: 5/16/2002 12:00:00 AM
Ingredients 18
Servings 2


Serving Change
  • 125 ml butter
  • 500 ml cake flour
  • 1 extra large egg
  • 60 ml iced water
  • 10 ml lemon juice
  • 125 ml butter
  • 125 ml sugar
  • 125 ml cake flour
  • 5 ml baking powder
  • 250 ml seedless raisins
  • 250 ml currants
  • 250 ml red glacé cherries, halved
  • 250 ml dates, finely chopped
  • 125 ml chopped pecan nuts
  • 5 ml almond essence
  • 2 extra large egg whites


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>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 °C.
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.

Read more on: bake  |  fruit


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