How to Prepare Favorite Vickys Frangipane Tart Tray Bake, GF DF EF SF

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vickys frangipane tart tray bake, gf df ef sf. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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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.

To get started with this particular recipe, we have to prepare a few components. You can cook vickys frangipane tart tray bake, gf df ef sf using 9 ingredients and 11 steps. Here is how you cook it.

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

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