In case by now you hadn’t realised, I love frangipane. So when I discovered pistachio frangipane I was in my element! Swapping almonds for pistachios not only changes the flavour, it produces a beautiful green frangipane for the eyes to feast on ahead of the stomach. Sticking with colours, the strawberry jam works well as complementary to the green frangipane. Moving onto flavours, the sweet strawberry compliments the nutty pistachio wonderfully. Click here for the recipe
Tag Archives: almonds
If you like decadence, then you’ll love this tart. It’s quite simple in its nature and not overly done, but something about the rich chocolate frangipane combined with delicate flavour and texture of the pear, encased in the crisp shortcrust pastry is simply sublime. When I first made this tart we ended up taking it with us to a restaurant (BYO dessert, anyone?), leading the owner to suppose it was someone’s birthday. We didn’t correct him for fear that he’d relinquish our dessert and force us to order something from his menu, when in reality his generosity extended to offering us a jug of cream to serve with it! If you make this tart, let me know what you end up getting away with!
As part of my birthday celebrations this year I had a house full of people and full of food, and for one of the desserts I made these honey & almond squares. A very simple recipe that packs in both flavour from the honey and texture from the almonds. I’ve just said ‘honey’ in the ingredients list but by that I mean use the best honey you have, be it orange blossom or a lovely local variety! Click here for the recipe
Following on from my first demo at Ealing, Hammersmith and West London College I was invited back for another. This time demonstrating a seasonal recipe using the quintessential winter combination: apples and blackberries. I love the structure of this tart; crisp pastry base, spread with sweet fruit jam, topped with moist frangipane and decorated with caramelised apple slices. You don’t have to make the jam, especially if you’re strapped for time, but it does add a really nice touch! The students and teachers enjoyed it alike, now what to make for next time? Click here for the recipe
It’s exactly what it says on the can (or title bar!). I recently visited my friend in Cumbria and was aboslutely wowed by the rich colour and smell of the local eggs – so much so I left with a dozen! Seeing as this was a lot of eggs to use up I set about what to make first with these jewels. Bakewell tart of course! The yolks gave a lovely golden colour to the pastry. And the name? Yeah it was a massive tart, 11″ in diameter to be exact and perfectly crafted too =P Click here for the recipe