The Great British Bake Off Calendar Challenge ~ August

We are in August already and that can mean only one thing, it’s time for the Great British Bake Off Calendar Challenge. Last month saw me baking White Chocolate Butterscotch Blondies, which were heaven on a plate, for the month of August I’m making a delicious and fruity Frangipane Tart.

This fruit-topped frangipane tart is decorated with sliced peaches and fresh raspberries and looks extremely colourful. This is a perfect summer dessert when having friends over for dinner or for just enjoying any day of the week.

Kit

1 baking sheet

28cm fluted loose-based flan tin (I used a ceramic flan dish)

Ingredients ~ makes about 8-10

For The Pastry

225g plain flour

100g unsalted butter, chilled and diced

50g caster sugar

1 medium egg

1 tablespoon icy cold water

For The Almond Filling

175g unsalted butter, softened

175g caster sugar

4 medium eggs, at room temperature, beaten to mix

175g ground almonds

1 teaspoon almond extract

1/2 jar raspberry jam

To Decorate

420g tin sliced peaches

200g raspberries

4 tablespoons apricot jam

Method

1. Make the pastry either by hand or in a food processor (I made it by hand). By hand, sift the flour into a bowl, add the diced butter and rub in until the mixture looks like fine crumbs. Stir in the sugar. Beat the egg with the water until combined, then stir into the crumbs to make a slightly soft but not sticky dough. To use a food processor, put the flour and butter into the bowl and blitz until the mixture looks like fine crumbs. Add the sugar and ‘pulse’ to combine. Mix the egg with the water and add through the feed tube. Wrap the dough and chill for 20 minutes until firm.

2. Heat the oven to 190°C/375°F/gas 5 and put the baking sheet in to heat up. Roll out the pastry on a lightly floured worktop and use to line the flan tin. Prick the base of the pastry case well with a fork, then chill for 10 minutes.

3. Line the pastry case with baking paper and fill with baking beans, then put on the baking sheet and bake blind for 15 minutes until pastry is set and lightly coloured. Remove paper and beans and return to the oven to bake for a further 10-12 minutes until the base is cooked through and a light golden colour. Set aside to cool.

4. To make the almond filling, put the soft butter and sugar into the food processor and blitz until the mixture is creamy and smooth. Pour in the eggs through the feed tube. Add the ground almonds and almond extract and combine. By hand, cream the butter with the sugar until light and fluffy using a wooden spoon, then beat in the eggs. Add the almonds and almond extract.

5. Spread a layer of raspberry jam over the base of the pastry case. Spoon the almond mixture on top and spread evenly. Bake in oven for 30-40 minutes until the filling is golden and springs back when gently pressed in the centre. Remove from the oven and leave to cool.

6. Once the tart is cold, drain tinned peaches thoroughly and arrange the peach slices and raspberries on top of the tart. Warm the apricot jam in a pan over a low heat until runny, then brush it over the fruit to glaze. Leave to set before serving. Enjoy!

If you have a go at making this frangipane tart, please let me know how you get on and don’t forget to look out for next month’s calendar challenge, where I’ll be making Viennese Whirls.

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