HomeResults for the Show 2018 Show.
509 Raspberry, lemon and frangipane tart Results
| Prize | Cat. No | Cat. Name | Details |
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1st |
982 | Sherring, Mrs Una | |
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2nd |
983 | Hutchings, Mrs Julia | |
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3rd |
986 | Winters, Miss Diana |
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Ingredients Pastry: 200g plain flour 140g unsalted butter 100g golden caster sugar zest of 1 lemon, finely grated 1 egg yolk Few drops of vanilla extract Lemon crème patisserie: 3 egg yolks 100g caster sugar 1 tbsp plain flour 1 tbsp cornflour 250ml milk 50g unsalted butter zest of 1 lemon, finely grated and juice Frangipane: 85g unsalted butter 85g golden caster sugar 85g ground almond zest of 1 lemon, finely grated 1 egg Topping: 100ml whipping cream 625g fresh raspberries 5 tbsp seedless raspberry jam 2 tbsp kirsch or Cointreau Method: To make pastry: put the flour and butter in a bowl and rub together. Add the sugar, lemon zest and a pinch of salt and mix. Add egg yolk and vanilla extract and work until you have a smooth dough. Roll into a ball, wrap in clingfilm and chill. To make the lemon crème patisserie (lemon custard): Whisk the egg yolks and sugar, add the flour and cornflour and mix well. Put the milk and lemon zest into a saucepan and bring to boil. Pour the boiling mixture into the bowl whisking continuously until smooth. Pour the custard into the pan and simmer for 2 minutes over a medium heat, stirring until thickened. Remove from heat and stir in lemon juice and butter. Pour into clean bowl, cover with clingfilm and leave to cool. To make the frangipane: mix all of the ingredients in a bowl until combined. Roll out the chilled pastry and line a 25cm loose-bottomed tart tin. Preheat oven to fan 180°C / 200°C / Gas 6. Stir the crème patisserie until smooth and spread three quarters of mixture over the base of the tart case. Spoon the frangipane into a piping bag and pipes lines of frangipane evenly over the custard. Bake the tart for 30-40 minutes until golden brown, leave to cool. To make the topping: Whip cream and fold in the remaining crème patisserie, spread evenly over the frangipane. Decorate with raspberries. Simmer the jam and kirsch and use to glaze. |