Sunday, 13 September 2015

Great British Bake Off Week Six - The One with the Soggy Bottom

Can you believe we are on week six already? This week was pastry week and one of my favourites because I love making pastry. I think I get it from my nan who was the best at making pies, especially mince pies at Christmas time, everybody loved them.

Back to this weeks show and we had Frangipane Tarts for the Signature Dish, Flaounas for the Technical Challenge and for the Show Stopper...Vol-au-vents.

Like the contestants I'd never heard of Flaounas which were a cheese filled pastry from Cyprus. I really didn't fancy trying to make these.

I've made vol-au-vents many times before, with my favourite ones being filled with prawn cocktail or chicken curry. Or maybe even strawberries and cream.

I have never made a frangipane before and I quite fancied a go but with time running out and not a lot of ingredients to choose from I had to opt for an apple one. Maybe not exciting, but very tasty.

Meanwhile, back in the tent, I really thought it might be time to be saying goodbye to Nadiya this week but she got through on the strength of her vol-au-vent fillings despite them not actually being in the vol-au-vent cases. It was Alvin who was sent home.
Star Baker this week was awarded for the first time to Mat.

Apple Frangipane Tart 

my Bake With Bake Off challenge with Silver Mushroom.


200g plain flour
100g cold unsalted butter
100g icing sugar
about 50 ml ice cold water


125g soft butter
125g caster sugar
2 large eggs
125g ground almonds
2 tbs flour


2 dessert apples, peeled, cored and sliced
2 tbs caster sugar
1 tbs lemon juice
1 tsp water

To make the pastry;

rub the butter into the flour until it represents fine breadcrumbs
stir in the icing sugar
add the water slowly until it comes together into a ball of pastry.
Chill for 30 mins.

grease a 23cm loose bottomed flan tin.

roll out the pastry and line the tin
line the pastry with baking powder and fill with baking beans or rice
bake at 190C/gas mark 5 for 10 minutes
remove paper and beans and bake for further 3 minutes until pale golden

To make the frangipane;

cream together the butter and sugar until light and fluffy.
Add eggs, beating them in one at a time.
fold in the almonds and the flour.
pour mixture into the pastry case.

Place the apple slices around the top pressing in lightly

bake for 30 mins.

meanwhile, in a small pan add the sugar, lemon juice and water and bring to the boil. 
simmer for 1 minute then take off the heat and allow to cool and thicken a little

When the frangipane is baked, risen and set, take out of oven and brush with lemon mixture.
return to oven for 5 more minutes.

Cool in tin for at least 10 minutes before removing.

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1 comment:

  1. You seem to be the only person who remains calm at the thought of pastry! Apple frangipane sounds great and very seasonal with apples ripening on the trees right now.


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