Step-by-Step Guide to Make Perfect Vickys Frangipane Tart Tray Bake, GF DF EF SF

Hello everybody, hope you are having an incredible day today. 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. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Frangipane Tart Tray Bake, GF DF EF SF is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Vickys Frangipane Tart Tray Bake, GF DF EF SF is something which I have loved my whole life. They are nice and they look fantastic.

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. Pear and raspberry frangipane is my absolute favourite dessert, these are more a handy nibble! Great recipe for Vickys Raspberry Bakewell Tart Traybake, GF DF EF SF.

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

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

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