![]() ![]() Shape into a disc and leave in the fridge for two hours, preferably overnight. If you find the mixture is still too dry, add a tablespoon of ice cold water until the dough forms. 2 oz butter (as cold as possible, even keep it in the freezer, diced)īegin with the shortcrust pastry, in a bowl, combine the flour and butter and rub with fingers until they resemble fine breadcrumbs, ad icing sugar and egg yolk and stir together with a spoon.If you don’t like pears, just smear a layer of raspberry jam on your pastry, fill it with frangipane and scatter with slivered almonds and bake- you have a Bakewell. To remove the core, I cut the pears in half, lengthways and scooped it out with a large round piping nozzle and it did the trick! I bought 4 delicious, mouth watering conference pears, peeled them and poached them. Lots of recipe’s call for tinned pears, but honestly….WHY would you do that when such gorgeous fresh fruit is readily available in greengrocers. You don’t have to go out and spend money on ceramic baking beans just use rice or dried kidney beans to weigh down the foil on the pastry.įor the pear poaching, traditional seasonings for the syrup are clove and cinnamon, I added a good glug of Amaretto liqueur like Disaronno, a tablespoon of apricot jam and some peeled orange skin, I need good flavour’s in my baking to excite the taste buds.įrangipane tart is even more divine when served warm with a scoop of good quality vanilla ice cream. but I could have used less Frangipane filling, it takes ages for the middle to set. Mine was a little too golden for my liking. I saw this happen on GBBO, some contestants even tried NOT blind baking the pastry before (bad idea). I say this because the Frangipane filling needs to bake for almost an hour, if you make your pastry case too golden, you’ll end up with a dark amber-possibly charred pastry case and you don’t want to ruin your hard work. You need to bake it, yes but you only want the tiniest hint of a golden colour. So I was thrilled when this worked!!Īnd I’m sure Paul Hollywood would be like:Ī tip I’ll give you when it comes to the pastry, blind bake it a bit longer than usual, normally I’d blind bake for about 15 minutes and then take the foil and baking beans off. great big blooms made from sugar, but when it comes to a plain, bog standard apple tart, I can’t make one, and it’s the easiest thing in the world, the most basic thing that everyone learns to bake with….mine mutate somehow. When it comes to tarts, I usually fail, I can make French Macaron’s, delightful meringue,gorgeous ganache, honeycomb, praline…. I also used Matthews Cotswold Mazebite flour a blend of plain flour and fine maizemeal, which ALDI were selling recently and I’ve used it on lots of things, it gives you a lovely short pastry, nice texture but I’m not sure you can buy it anywhere in Ireland, the good news is that they have an online shop with dozens of other types that you don’t normally find in regular supermarkets. So I made a Frangipane tart, I didn’t use any recipe for the pastry, I always make my own, I understand the texture of it and know how it feels in my hand, so I make it to eye. Opening the book is like opening a snapshot into family life.I was watching Great British Bake Off last week, and was blown away by the Frangipane Tart, I had to make it! To anyone living in UK or Ireland, it’s more or less a Bakewell Tart, made with poached pears. Granny Annie’s Orange and Ginger Chicken, Mum’s Spare Ribs, Uncle James’s Pineapple Tarts are a few of the gems. Each recipe has a story attached and has been added into the book from a different family member or friend. My Family Kitchen is a collection of Sophie’s family favourite recipes. It was delicious and became a firm family favourite. It was actually a chocolate surprise pudding but the first time she cooked it the sauce came oozing out over the top and it resembled a volcano. Many of them have memories attached, like my mum’s volcano pudding. ![]() These recipes are often scrawled on bits of paper and tucked into recipe books to be taken out and cooked on special occasions. The sort of recipes that you would prepare for family gatherings, taking your time and cooking slowly, enjoying time spent in the kitchen.Įvery family has hand me down recipes, I have a selection of family favourites I learnt from my mum and grandmother. I was pleasantly surprised, the book is a mixture of recipes from Sophie’s family and friends. ![]()
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