Pomegranate Frangipane
Use any store bought jam with a strong flavour
Makes enough for: 4 tarts
Ingredients
For the pastry
- 37 g flour, plus extra for dusting
- 12 g fructose
- 42 g salted butter, cubed
- 7.5 mls almond extract
For the frangipane
- 60 g pomegranate jam
- 50 g salted butter
- 1 egg yolk
- 63 g almond flour
- 62 g fructose
- 2.5 mls rose water
Method
For the pastry
- Place the flour and fructose into a mixing bowl and whisk to combine
- Add the butter and rub in until clumps form
- Add the extract and mix with a spatula or wooden spoon until a dough forms
- Tip out onto cling film, shape into a disc, cover and place into the fridge for 30 minutes
- Lightly dust a work surface with flour and roll out your pastry until 3mm thick
- Divide into 4 and press into mini, loose bottomed pie tins
For the frangipane
- Place 15g of jam into each pie tin and spread as evenly as possible
- Place the butter into a mixing bowl and soften using a wooden spoon
- Add the egg yolk and beat in, then add the flour, fructose and rose water
- Mix well to combine then divide between the 4 pie tins
- Flatten the frangipane then place into the fridge while you preheat your oven to 200° Celsius
- Place the pie tins into the oven and bake for 20 minutes
- Remove from the oven and leave to cool completely in the tin before turning out