It's a photo finish to submit on 31/12/14
Frangipane Tart (undusted) next to my Bannoffi Pie
Recipe by: Matt Moran
flour for dusting
1/4 cup strawberry jam, heated (I used IXL forest berry jam)
seasonal berries blueberries, strawberries, raspberries (1 punnet of each)
whipped cream, to serve
375g plain flour
50g icing sugar
125g butter, diced
125g icing sugar
2 eggs + 1 extra egg yolk
125g almond meal
25ml dark rum
Preheat oven to 180*C. Grease and line the base of a 18cm loose bottom tart tin
To make the pastry, add the flour, icing sugar and butter in a bowl of a food processor and pulse until the mixture resembles loose breadcrumbs. Add the egg and pulse again until dough comes together. Wrap in cling wrap, then rest in fridge for about 1 hour.
On a lightly floured surface, roll our half the pastry until 3-4mm thick. (I like to roll it out on baking paper to make it easier to transfer to the tart tin). You can freeze the remaining pastryfor up to 4 weeks. Line the tart tin with pastry, then rest it in the fridge for 15 minutes.
For the frangipane, cream the butter and sugar with an electric mixer until pale and fluffy. Add the eggs and yolk, one at a time util incorporated in the mixture. Fold in the almond meal and dark rum.
Remove the tart tin from the fridge. Brush half the jam over the bottom of the tart, then spread the frangipane over the top. Scatter over half the berries, pressing lightly into the frangipane mixture. Bake in the oven for 30-35 minutes until golden and cooked through. Remove from the oven and brush lightly with the remaining jam (or allow to cool and dust with icing sugar). Serve with whipped cream and remaining berries.