I can’t believe how fast this year is shooting past, can you? How can it possibly be July already! The temperature is rising and I feel less inclined to bake, and more inclined to make refreshing salads. I am sure I will snap out of it soon! For all those who share a love of baking and patisserie, it is time for another instalment of Perfecting Patisserie.
There were some lovely entries last month, which was kindly hosted by Kevin from The Crafty Larder, and you can find the roundup of all the entries here. In the meantime, whether you are a master of macarons, an expert in eclairs or can make a perfect pastry case, or if you are just a beginner at patisserie like me, all are welcome to join in with this challenge and show the other entrants what you’ve made this month.
The definition of pâtisserie for the challenge is very wide and also includes viennoiserie e.g. croissants, pastries and so on. Anything you might find in a Pâtisserie cookbook is fine! There is no theme again for this month, so do link up any pâtisserie recipes you post in July using the linky below, and check the guidelines below.
Perfecting Patisserie Challenge Guidelines
- Post your pâtisserie recipe on your blog.
- You can link up any pâtisserie or viennoiserie recipe. Sometimes there may be a special theme, so keep an eye out for that.
- Use the Perfecting Patisserie badge (above) in your post and link back to this post.
- Please link up new blog posts only (not old).
- Use the linky below to enter.
- It’s fine to join in with other challenges as well if your entry meets their criteria, and you can enter up to 3 entries per month, per blog, if you like.
- The challenge will run until the 28th of each month. The hosting blog will post a full round up at the end of the month.
- On Twitter, tweet your entries to @bakingqueen74 and use the hashtag #perfectingpatisserie and I will RT all I see.
- All entries will be pinned to a dedicated board on Pinterest.
- Please remember not to publish recipes from books etc on your blog without permission, to respect copyright. If you are using a recipe from a website, please link to the recipe.
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Although picking the gooseberries for the gooseberry jam I made recently was rather torturous, I was back there this week picking more with a gooseberry frangipane tart in mind for Perfecting Patisserie, the baking and patisserie blog challenge and linky I run with Kevin from The Crafty Larder. My hands got even more ripped to shreds this time, and I am still removing splinters now. Note to self: wear gloves to pick gooseberries.
I had two tries at making this tart, for the first I had run out of plain flour and used buckwheat flour I found in the cupboard in its place. I found the pastry far too bitter unfortunately and didn’t like the taste at all. On Instagram I was given a tip to mix buckwheat flour with rice and sorghum flour to make it less bitter, and I will definitely I will try that out. I also didn’t have enough butter for the frangipane, so used coconut oil instead. Luckily that part worked out well, and the gooseberry frangipane was delicious, and even better I had enough gooseberries to try again.
Fast forward to my second try. Plain flour at the ready, I made a sweetened shortcrust pastry, and flavoured the frangipane with a little rose water. Once again I used coconut oil rather than butter for the frangipane. Sadly I haven’t mastered tidy pastry edges yet but my rustic gooseberry frangipane tart tastes delicious. Luckily, the aim of Perfecting Patisserie is to get out of your comfort zone, try out something new and challenging you haven’t made before, and perfect new methods. So I think this gooseberry tart ticks all the boxes for me on that score.
For the sweetened shortcrust pastry
- 250 g plain flour
- 160 g unsalted butter
- 1 egg
- 40 g caster sugar
- Pinch of salt
- 1 tbsp cold milk
For the frangipane
- 100 g coconut oil
- 100 g caster sugar
- 100 g ground almonds
- 2 eggs
- 10 g plain flour
- 1 tsp almond extract
- 1-2 tsp rose water
- 200 g gooseberries
- A few tablespoons of gooseberry jam (I used my homemade jam)
- A little water
- Place the flour in a bowl, make a well in the centre and add the butter, chopped into small pieces, egg, sugar and salt.
- Rub the ingredients together.
- When almost combined, add the milk, and knead the dough together into a ball.
- Cover the dough with clingfilm and place it in the fridge for at least an hour.
- When ready, roll out the dough and use it to line a fluted tart tin.
- Line the base of the pastry case with baking paper and fill with baking beans (or dried pasta), and bake for ten minutes at 180 degrees.
- After the ten minutes, remove the baking paper and beans and bake for a further ten minutes.
- Remove the case from the oven and put to one side.
- Cream the coconut oil with the sugar, and then beat in the eggs one by one.
- Stir in the ground almonds, flour, almond extract and rose water.
- Spoon the frangipane mixture into the pastry case.
- Wash, top and tail the gooseberries and place them on top of the frangipane, pushing them in slightly.
- Bake for approximately 25-30 minutes until the pastry is golden and the frangipane is set and light golden.
- Remove from the oven.
- Melt the jam and water together in a pan or in the microwave.
- While the tart is still warm, brush over the jam mixture to glaze the tart.
I am sending this gooseberry frangipane tart, or to give it a French title tarte aux groseilles à maquereaux, over to Kevin at The Crafty Larder who is hosting Perfecting Patisserie this month.
Also linking up with #Bakeoftheweek, #recipeoftheweek and Tasty Tuesdays