Christmassy frangipane tart

Hello everyone!

The recipe I’m sharing with you today, is a Christmas variation of the frangipane tart and the Zahoriktorte I posted a while ago.

I loved making those, so I thought I’d go for another kind, using  different nuts and jam.

I hope you’ll have a go at baking it. Let me know if you have.
Happy baking!
xxx
Ann

Christmassy frangipane tart

Ingredients for the crust

• A package of shop bought puff pastry (rectangular)

Ingredients for the filling

• 70 g butter
• 50 g sugar
• 1 large egg
• 70 g pecan nuts
• 1 tbsp + 1/2 tsp flour
• 1 tsp maple syrup
• 3 tbsp cranberry-orange-marmelade

  
  

Ingredients for the icing

• 4 tsp icing sugar
• A few drops of water

Method

• Put the pecan nuts in a food processor and pulse until you get a fine mixture.
• For the filling mix the butter, sugar, egg, ground pecans, flour and maple syrup together and set aside.
• Preheat the oven to 200°C.
• Cut a square piece off the puff pastry: put in a 16 cm fluted tin on the pastry and make sure to have an extra 2 cm around the tin (= the height of the tin).
• Roll the pastry over the tin and take a piece of pastry from one of the corners to press the pastry against the side.
• Spoon the marmelade in the tin and spread it towards the edges.
• Transfer the filling on the jam and spread it out too. Cut off the access pastry.
• Put the tart in the oven and bake for 15 minutes.
• Turn the oven down to 175°C and bake for another 15 minutes.
• Take the tart out of the oven.
• Let the tart cool in the tin for about 15 minutes before transferring it to a wire rack with a fish slice. Don’t leave it in the tin too long or the bottom of the tart will get all soggy and you won’t get a nice crispy one.
  

  

  

  

  

  

  

  

  

  

  

  
• Let it cool completely.
• Mix the icing sugar with a few drops of water at a time until you get a thick paste.
• Put the sugar paste on the tart.
  
  

  

  

Notes

• This tart, as so many things, tastes better the day after you’ve made it. If you don’t have time to make it the day before, make the filling in a spare moment and put in in the fridge. That way all the ingredients absorb eachother’s flavours. An hour before you’re ready to bake the tart, take the filling out of the fridge and proceed as explained above.
• To make sure you don’t get a soggy bottom on your tart put a baking sheet in the oven when preheating it. When the oven is hot, put in your tart on the baking sheet.