Mini Frangipan Delights Recipes

BAKEWELL TARTS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly butter a 12 hole muffin tin. Unroll the sheet of pastry and use a 10cm circular pastry cutter to cut 12 circles out of the pastry sheet. Press the cut circles into the holes of the tin, making sure they come right up and slightly over the top - pushing out any creases. Chill the pastry in the fridge for 20mins. Scrunch up 10cm x 10cm squares of baking paper and then un-scrunch and use to line each of the pastry tarts, then fill with baking beans, rice or dried pulses. Bake for 10 mins, then remove the paper and beans and bake for 10 mins longer, until golden brown. Set aside to cool a little.
• Make the filling by beating together the butter and sugar until light and fluffy, then whisk in the egg, followed by the flour (the flour will prevent the mixture from splitting). Fold in the ground almonds. Spoon a level tsp of cherry jam into each of the pastry shells, followed by a tablespoon of the frangipane mixture. Bake for 20 mins, until the frangipane is golden and springy. Set aside to cool completely. Neaten the edges of the pastry with a small knife or scissors if you like.
• Mix the icing sugar with 2 tbsp water. Spread the icing over each of the tarts, top each with a glacé cherry, leave to set for 20 mins, then serve with tea.

MINI FRANGIPAN DELIGHTS

Steps:

• Roll out the ready made sweet pastry and cut out 6 circles to place into a greased mini tart tin.
• Mix together the frangipan by mixing the almonds, sugar, butter and egg together.
• Add the vanilla and orange zest and mis together thoroughly.
• Spoon the mixture into the pastry cases a teaspoon at a time, alternate this with a teaspoon of your favourite jam, for example 1 spoon mixture, 1 spoon jam, 1 spoon mixture, 1 spoon jam and so on until the cases are all full.
• Pop into a preheated over at 180/350 degrees for 15-18 minutes.
• Enjoy while warm!

LITTLE FRANGIPANE TARTS (JAMIE OLIVER)

Steps:

• Put the 6 pastry cases on a baking tray. Make a frangipane mixture by cracking the egg into a mixing bowl and adding 100g of almonds, 100g of butter and 90g of golden caster sugar. Grate over the zest of ½ an orange and add 1 tablespoon of vanilla paste or extract. Use a spoon to mix everything together. Spoon a small teaspoon of jam into each pastry base. Top with a heaped teaspoon of frangipane, add another small teaspoon of jam, then finally another heaped teaspoon of frangipane. Put the tray in the oven on themiddle shelf and set the timer for 18 minutes exactly. When the little tarts are golden and cooked, turn the oven off and take them out. Serve them warm, with a dollop of crème fraîche (or vanilla icecream) on the side.

PARTY-PLEASER HAM DELIGHTS

Steps:

• Split rolls.
• Spread bottom and top with sauce.
• Place ham and cheese on rolls.
• Place in pan and wrap in foil.
• Bake 10 minutes at 400 degrees.
• These freeze well.
• Bake frozen rolls 30- 40 minutes at 400 degrees.