Recipe of Any-night-of-the-week Vickys Frangipane Tart Tray Bake, GF DF EF SF

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vickys frangipane tart tray bake, gf df ef sf. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Vickys Frangipane Tart Tray Bake, GF DF EF SF is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Vickys Frangipane Tart Tray Bake, GF DF EF SF is something which I have loved my entire life.

To get started with this recipe, we have to 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 it.

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

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