Frangipane can be stored in an airtight container in the refrigerator until ready to use (up to five days) or in the freezer ...

For the pastry, put the butter and flour into a food mixer and mix until the ... over the base of the tart, then place in the fridge to rest for 10 minutes. To make the frangipane, beat the ...

Let the pastry cool for 10 minutes. To make the frangipane, put all of the ingredients in a bowl and mix until combined. Spread a thin layer in the tart shell and smooth before putting it in the oven.

When the mixture looks like coarse breadcrumbs ... Lift the sliced pears intact and arrange them around the tart on the frangipane, pointed ends towards the centre. Arrange a final half pear ...

The quintessential French apple tart. Flaky, soft, tender, and full of flavor. It is love with each bite. In France, we have ...

Sweet-hearted suitors can show their love this Valentine’s Day by treating their partner to a specially decorated Bakewell ...

To make the frangipane filling: Sift together the almond and icing sugar. In a medium-sized bowl, cream the butter until pale. Add the eggs and mix well. Gently fold through the almond mixture and ...

What would Epiphany be without a good frangipane ... softened butter and mix well. Finally, add the raspberry coulis. Crush pistachios. Unroll the puff pastry into a tart tin (optional: you ...

Finally, add the almond extract and salt and mix until combined. 6. Spread the frangipane over the tart base. It should come up to just below the edge. Decorate with the blueberries and bake until the ...