Frangipane is something I have always enjoyed: the intense almond flavour and very delicate texture is simply delicious. In this recipe I have added another texture, encasing the frangipane with crispy filo pastry, while a nutty base gives it a lovely crunch.
150g (5½oz) unsalted butter, softened, plus 60g (2¼oz) melted, plus more for the tin
150g (5½oz) golden caster sugar
150g (5½oz) ground almonds
2 large eggs
6 sheets of filo pastry
30g (1oz) walnuts, finely chopped
30g (1oz) pistachios, finely chopped, plus a handful
few drops of clear honey
Preheat the oven to 180°C (350°F), Gas Mark 4.
With an electric whisk, cream the butter and sugar in a bowl until light and fluffy (roughly 2 minutes), then add the ground almonds and eggs and mix well.
Butter a 23cm (9 inch) tart tin and place a sheet of filo inside. Brush it generously with some of the melted butter. Lay over another sheet of filo, leaving the sides overhanging the tin and brush with butter. Repeat to use all the filo, buttering each layer.
Sprinkle the chopped nuts over the filo and spoon over the frangipane. Now gently fold over the overhanging pastry to cover the filling, folding over one layer at a time. Brush it all well with the remaining butter and sprinkle some pistachios on top
Bake for 35–40 minutes.
Remove the tart from the tin and place it on a serving plate. Drizzle some honey on top and enjoy warm, on its own or with ice cream.
Best eaten the day you make it, after that the pastry starts to soften.
Chetna’s Easy Baking with a twist of spice by Chetna Makan, Hamlyn 2022. Photo: Nassima Rothacker
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