As the Great British Bake Off continues to be a regular event in our house, CM has decided she needs to get more involved. Fortunately, for me, this went from being her and I ‘baking off’ to a bit of teamwork in the kitchen.
We decided on raspberry frangipane tarts and had quite a bit of fun baking, the penny suddenly dropped for me that baking is a great way of getting CM involved in lots of ‘school stuff’, as she writes the recipe out, practices maths as we sort the ingredients, and gets to grips with new utensils in the kitchen.
But of course, the best bit is definitely in the eating!
- 150g plain flour
- 110g butter, cubed
- 80g golden caster sugar
- 1 lemon, zested
- 1 egg yolk
- 1/2tsp vanilla extract
- 85g butter
- 85g golden caster sugar
- 85g ground almonds
- 1 egg
- 85g raspberries
- Combine flour and butter in a mixing bowl until the ingredients resemble breadcrumbs.
- Add the sugar and combine, stir through the lemon zest.
- Add the egg yolk and vanilla extract, mix into a smooth dough, and roll into a ball.
- Wrap in cling film and leave in the fridge for at least an hour.
- For the frangipane, tip the butter, golden caster sugar, ground almonds and egg into a mixing bowl and combine well, fold the raspberries in, and leave in the fridge.
- Preheat the oven to 180 degrees celsius.
- On a floured surface, roll out the dough, and line either a 25cm loose bottomed tin or a muffin style tin.
- Tip with a knife so the pastry leaves a lip over the edge.
- Line with baking parchment and add ceramic baking balls.
- Bake for 15mins if large tin, and 10mins for smaller bakes, remove balls and parchment and bake again for 5 minutes.
- Spoon frangipane into pastry bases and bake for 20mins for smaller bakes and 30mins for large tin, or until golden brown.
- Trim overhanging pastry, leave to cool.
- Sprinkle with icing sugar.