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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going 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 recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Vickys Frangipane Tart Tray Bake, GF DF EF SF is something that I have loved my whole life.

To get started with this recipe, we must first 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 that.

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