Vickys Frangipane Tart Tray Bake, GF DF EF SF
Vickys Frangipane Tart Tray Bake, GF DF EF SF

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, vickys frangipane tart tray bake, gf df ef sf. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Frangipane Tart Tray Bake, GF DF EF SF is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Vickys Frangipane Tart Tray Bake, GF DF EF SF is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must 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 it.

The ingredients needed to make Vickys Frangipane Tart Tray Bake, GF DF EF SF:
  1. Make ready 200 grams Vickys Shortcrust Pastry recipe from my profile
  2. Make ready 4 tbsp strawberry or apricot jam
  3. Take 100 grams sunflower spread / butter
  4. Take 100 grams caster sugar
  5. Get 100 grams ground almonds
  6. Prepare 25 grams gluten-free / plain flour
  7. Take 3/4 tsp almond essence
  8. Make ready 3 tsp Vickys Best GF Egg Replacer recipe on my profile
  9. Get 6 tbsp light coconut milk
Instructions 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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