Sable tart shell
185g cake flour
85g icing sugar
50g corn flour
5 ml of vanilla essence
130g cold cubed unsalted butter
1 tsp mixed spice (optional)
30g whole almonds
80g almond flour
100g icing sugar
30g cake flour
100g soft butter
zest of one lemon
splash of vanilla
splash of rum (optional)
This recipe is for a 20cm tart tin
1. The first thing you are going to start with is your vanilla sable tart shell. So in a bowl combine your flour, icing sugar, salt, corn flour and cubed butter. It is very important that the butter is straight out of the fridge. With your fingertips, rubs the butter into the flour until the flour resembles sand.
2. Once all the butter has been rubbed in, add your egg, mixed spice and vanilla. Work the dough just until the egg and flavorings have been fully combined. You want your tart shells to be beautifully light and crisp - so don't overwork the dough! Wrap it in clingfilm and leave it in the fridge for minimum 30 minutes to chill.
*A sweet pastry dough needs to be very cold when working with it, so if at any time the dough starts to heat up too much when you are working it, pop it back into the fridge.
3. Now to start working on your frangipane filling. So in a pan toast your almond flour and almonds. This will boost the flavor of the frangipane. Once toasted, but it in a blender to cut the almonds with the almond flour finely.
4. To this almond mixture sift in your icing sugar and cake flour and whisk till combined. Then add in your butter with the egg, whisk and then add in the rest of your flavorings.
5. Put this mixture in the fridge while you start shaping your tart.
6. Take your pastry out of the fridge after 30 minutes of resting and put it on a floured surface. Roll it out into a big circle using flour to help the pastry not t stick to your rolling pin. Roll until it is 3mm thick all the way through. Using your rolling pin, wrap the dough around it and place the pastry into your tart tin. Make sure you have greased your tart tin before you did this. When the pastry is in your tart tin, lightly press the pastry along the sides of the tart tin and in all the crevices. Cut the excess dough off that is hanging over the edges, and place it back in the fridge for another 30 minutes. Pre heat your oven to 175C while you wait.
*You can make really cute and delicious cookies with the left over sable dough, so don't throw it away!
7. After 30 minutes, take your pastry shell out of the fridge, and lightly prick the bottom of the tart with a fork. On top of the pastry put baking paper and fill the tart with either uncooked rice or baking beans. Put the tart in the oven for about 10 - 15 minutes. This is called blind baking and it prevents your tart from having a soggy bottom when baking.
8. When your tart is slightly golden you will know it has been baked blind sufficiently. Take out your baking beans and baking paper and brush the base of the tart with a simple egg wash (again to avoid a soggy bottom). Now fill the tart with your frangipane filling. It might not seem like enough, but the frangipane does rise in the oven. I have adjusted the recipe so that you do not waste any frangipane and use it all in your tart.
*If you would like any cooked fruit on your tart, now is when you put your fruit on the top. Pear or plums work wonderfully.
9. Bake the frangipane for 20 to 30 minutes at 175C , just make sure the sides of your tart do not burn.
10. When the tart is ready, leave it in the tin to cool for about 5 mins and take it out the casing. Brush the top with a simple sugar syrup (equal parts sugar and water). I decided to put some figs on afterwards as it is fig season and honestly, they're so delish and make anything look stunning.