Recipe of Speedy Vickys Frangipane Tart Tray Bake, GF DF EF SF

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vickys frangipane tart tray bake, gf df ef sf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Vickys Frangipane Tart Tray Bake, GF DF EF SF. I adore frangipanes and I've been meaning to upload this recipe for a while. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops. See more ideas about Dessert recipes, Recipes, Food.

Vickys Frangipane Tart Tray Bake, GF DF EF SF is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Vickys Frangipane Tart Tray Bake, GF DF EF SF is something which I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook vickys frangipane tart tray bake, gf df ef sf using 9 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Frangipane Tart Tray Bake, GF DF EF SF:

1. Take 200 grams Vickys Shortcrust Pastry recipe from my profile
2. Make ready 4 tbsp strawberry or apricot jam
3. Make ready 100 grams sunflower spread / butter
4. Make ready 100 grams caster sugar
5. Get 100 grams ground almonds
6. Get 25 grams gluten-free / plain flour
7. Get 3/4 tsp almond essence
8. Take 3 tsp Vickys Best GF Egg Replacer recipe on my profile
9. Prepare 6 tbsp light coconut milk

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Steps to make Vickys Frangipane Tart Tray Bake, GF DF EF SF:

1. Preheat the oven to gas 4 / 180C / 350°F and line a rectangular baking tray, 7"x 11" size. Make sure the parchment paper hangs over the sides for easy removal after baking
2. Roll the pastry dough out and cut to fit the tin. Trim the edges to straighten but keep the offcuts and be careful transferring the pastry. Use your rolling pin to help hold and position it. Bake blind for 10 minutes then set aside to cool a little bit
3. Roll out the offcut pastry and cut into strips. Set aside
4. Spread the jam all over the firm but warm pastry base and set aside
5. Cream the butter and sugar together until pale and fluffy
6. Fold in the flour and almond essence and combine
7. Mix the egg replacer and milk together and stir with the ground almonds into the batter
8. Pour the batter over the pastry in the tin and level off
9. Lay the pastry strips in a lattice pattern over the top
10. Bake for 30 - 40 minutes until the cake is risen and golden
11. Cool on a wire rack then cut into equal squares

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