Elderflower and peach frangipane tartlets recipe

Makes 12

Pâte sable:
180g plain flour
90g butter, soft
1 tsp caster sugar
1 pinch of Maldon sea salt
2 egg yolks
2 tbsp chilled water

For the peaches:
6 small ripe peaches
2 large sprigs elderflower (keep some flowers aside for garnish)

For the frangipane (with some leftover):
100g soft butter
100g caster sugar
100g ground almonds
1 egg
1 buttered cupcake tray with 12 holes
1 9.5cm diameter crimped cookie cutter (optional)


Start by making the pastry. Using a wooden spoon, beat together the butter, sugar and salt until soft and creamy. Mix in the egg yolk to make a smooth paste. Add the flour and gradually use a pastry scraper or plastic card to chop up the mix to create sandy texture. Make sure you incorporate all the flour into the butter. Once the whole mix has a sandy texture, add the water to bring it together using your hand to gently squash the mix to a ball. Wrap in clingfilm and chill for at least 30 minutes.

Cream the butter and sugar together for the frangipane. Add the ground almonds and egg and beat well. Place into a piping bag.

Turn the oven to steam function, place the peaches and the elderflower in a solid container, and into for the oven for 1 minute. Remove, leave to cool slightly, then remove the skins and stones from the peaches. Keep the juices and elderflower to garnish later.

Open the door to cool the oven then preheat to Intensive Bake at 180°c. Remove the pastry from the fridge 30 minutes before using. Roll out the pastry between 2 sheets of baking paper until it is 5mm thick.

Use a crimped cookie cutter to cut out 12 rounds of pastry. Line the holes of the tin with them. If you have time, place the tin in the freezer for 10 minutes, it helps prevent it from shrinking too much. Pipe a swirl of frangipane (about 1 tbsp per case) into each tart case, it should only fill about 1/3 of the case.

Intensive Bake for 15 minutes at 180c then finish with under heat for 10 at 190c. Leave to cool on a wire rack then add the peach halves to the top with the cut side down. Glaze with some of the juices from the tray and a sprinkling of fresh elderflower flowers.


Removing the skin from the fruit & Baking a quiche:
- So easy to peel the skins off fruits (or vegetables!) in bulk and while retaining the perfect flesh of the fruit, without it turning to mush, comes straight off.

- Baking a tart is easy business with the under heat ensuring there will be no soggy bottoms to your pastry. It does away with the blind baking process too.
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