Because I can … Basil and Lemon Frangipane Tart

Some time ago – in April to be a bit more precise on that, I did a lovely Basil and Lemon Frangipane Tart. That was not my opinion only. Some weeks ago, I did this frangipane tart again with a slight variation.

So, because I can do it (ho ho ho – I have the power), I repost the old recipe here on this new site – mainly because I added the German version below. However, I added also some more portions of witty(?) text for everyone else.

Accordingly I give you the Lemon and Basil … no, the Basil and Lemon Frangipane Tart … again …

Ingredients:
For the pastry:
150 g butter
100 g sugar
Pinch of salt
250 g flour
Zest of 1 lemon
Handful of chopped up basil leaves (use more, if you need more basil in your life, but don’t worry, if you have none either)
1 egg
For the frangipane filling:
1 egg
100 g ground almonds
100 g butter
90 g sugar
Juice of one lemon (how would that lemon have looked otherwise)
1 tbsp. vanilla extract
100 g icing sugar
Apart from that:
100 g raspberry jam (you could also try strawberry jam mixed with balsamic vinegar – that was my second version)
Icing sugar
Melted chocolate

Method:
We like to start with the pastry for the Basil and Lemon Frangipane Tart. First of all we cream the butter and the sugar so that you don’t see any loose sugar grains anymore, but instead everything should have been assimilated by the butter. While you are at it sneak the salt in, too.

Next goes in the flour. Sometimes I like to massage it in until the mixture looks like breadcrumbs, but hey, why worry … simply go for it and add the remaining ingredients as well. In this case, the lemon zest, basil and the egg.

Carefully bring all the ingredients together into a fine lump of dough. Wrap it into clingfilm and place it in the fridge for at least 30 minutes.

After that it’s time to get your loose bottom tart tin (I love it now) ready. Rub some butter all over the tin and push the dough into the tin. Well, you could roll out the dough first and then go for it. The good thing with this kind of pastry is, you can still push it everywhere you want, even if the rolled out dough tears.
Whatever, that same pastry now needs some serious blind baking for about 15 minutes at 180 ºC.

Meanwhile, we can make the frangipane filling. Honestly, I don’t want to make any fuss about it. Get a sufficiently sized bowl and mix all the ingredients for the frangipane filling thoroughly.
The 15 minutes of the blind baking should be over at one point … about 15 minutes after they started, I reckon, unless you prove me wrong here.

Here a little picture, I tried to put together, showing the different steps of the tart until the product is finished.

To follow those steps, spread the raspberry jam on the blind baked pastry and after that try to top it with the frangipane filling. At least that was the idea originally. During that process the jam and the frangipane filling rather might mix a bit. No worries, though, it’s part of the package.

Having now an empty bowl, where the frangipane filling used to be and a filled pastry case, I’d say it’s a rather good time to put the tart into the oven, which is now at 190 ºC.

Further 18 minutes will bake things right.

Sadly, as some might see it, you have to cool down the Basil and Lemon Frangipane Tart. You can not simply go for it and enjoy it right away.

At this point it doesn’t look too gorgeous as would everyone agree on, I suppose.

Have some icing sugar on it. Oh, that’s better, but … we can do even better. We need something that’ll always do: CHOCOLATE. No, not that much, just sprinkle a few fine lines on top of the tart … blob. Great, no fine lines! We can attempt a few fine lines and put here and there some occasional blobs to make it appear to the beholder it was on purpose. Said and done …

… I am rather pleased with the outcome. While being at it, I just simulated the case I would have a guest for tea time enjoying this delicious tart together with me. I even put on a candle. At other times it might give the impression of being romantic, but …
I simply wanted a yummy frangipane tart.

Now have a closer look at the tart in the next picture and have a guess of what it reminded my malfunctioning brain! Oh, it’s just me … it reminds me of the ‘ancient’ computer game Pacman, which at one point my Mum enjoyed a lot more than I did. To my dismay – as she was using my computer and I couldn’t do anything … like playing more serious computer games.

Anyway, the taste of the frangipane tart was so temptingly dangerously good I even could here the tart calling from the kitchen: “Come and get me, get another slice …!” Great!

As I pointed out in the ingredients list, you could also leave the raspberry jam and basil out (turning it into a different Frangipane Tart) and use also strawberry jam mixed with balsamic vinegar. That would make it a Balsamic Strawberry Frangipane Tart. I would have added a photo here, too, but … I didn’t take one and it didn’t look that much different anyway.


Things were fine with me. Right, apart from the fact of what I had to do with the tart in the course of days that followed … it wasn’t my fault, was it? Yes,I could have, but I didn’t.

However, have an even closer look and tell me … right to my face … how you could possibly resist a piece of that tart.

So, once more, totally heart-broken and shattered I have to admit, it was all my fault entirely, for who has created this Basil and Lemon Frangipane Tart … at least I had other for eating up that Balsamic Strawberry Frangipane Tart …

I guess everything is said. This tart can turn your day into a happy day, too. You simply have to try or … get someone else to bake it for you. Maybe I will try that another day …

Basilikum und Zitronen-Frangipane Tart

So, dieses Rezept hatte ich schon seit April auf meiner englischen Seite, doch heute – unter anderem auf Anfrage – gebe ich euch heute die deutsche Version. Also, meiner Meinung nach lohnt es sich wirklich, das Rezept auszuprobieren. Hm … ja … es gibt auch andere, die der gleichen Meinung sind. Also …

Zutaten:
Für den Teig:
150 g Butter
100 g Zucker
Eine Prise Salz
250 g Mehl
Schale einer Zitrone
Eine Hand voll Basilikumblätter (oder mehr)
1 Ei
Für die Frangipane Füllung:
1 Ei
100 g gemahlene Mandeln
100 g Butter
90 g Zucker
Saft einer Zitrone (wohin auch sonst mit dem Saft der nackten Zitrone)
1 TL Vanille-Extrakt
100 g Puderzucker
Sonst noch:
100 g Himbeermarmelade (man könnte auch Erdbeermarmelade gemixt mit Balsamicoessig nehmen – das war meine zweite Version)
Puderzucker
Geschmolzene Schokolade

Zubereitung:
Fangen wir mit dem Teig an – das bietet sich irgendwie an. Erst die Butter mit dem Zucker schaumig schlagen (auch wenn es brutal klingt). Auch noch die Prise Salz dazugeben.

Als nächstes folgt das Mehl – gut vermengen. Nun noch die Blätter Basilikum – am besten feingehackt – die Zitronenschale und das Ei hinzufügen und natürlich auch untermischen bis man einen schönen Teigklumpen erhält. In Frischhaltefolie eingewickelt für eine halbe Stunde in den Kühlschrank legen.

Danach geht es an die Tartform – die mit dem losen Boden am besten. Schön mit Butter innen alles einreiben und den Teig in die Form pressen. Man könnte es mit ausrollen versuchen und dann … vielleicht reisst der Teig … aber das ist auch egal, bei dieser Art Teig kann man die Stellen ganz einfach wieder flicken.

Es ist die Zeit gekommen, den Teig bei 180 °C für 15 Minuten blind zu backen.

Das gibt uns genug Zeit, die Zutaten für die Frangipane-Füllung zusammen zu werfen. Ja, das meine ich auch so. Schön durchrühren, dass auch alles gut vermengt ist und gleich kann’s weiter gehen, wenn der Teig wieder aus dem Backofen kommt.

Als erstes kommt die Marmelade auf dem blingebackenen Teig. Es folgt die Frangipane-Mischung … und wenn alles ineinander läuft, bekommt auch niemand Probleme.

Dies ist dann ein guter Zeitpunkt die Tart wieder in den Backofen zurück zu schieben. Die Temperatur geht auf 190 °C hoch und wir brauchen weitere 18 Minuten. Dann sollte das ganze gut aussehen.

Leider muss man, wenn die Basilikum und Zitronen-Grangipane Tart aus dem Backofen kommt erst einmal warten, bis sie ein wenig abgekühlt ist.

Wir wollen dann anschließen das ganze noch etwas verschönern, indem wir Puderzucker druff schneien lassen und … einige Verzierungen mit geschmolzener Schokolade versuchen. Einfach den Ideen freien Lauf lassen.

Ich hoffe, euch schmeckt diese Tart genauso gut wie mir!


Comments

Because I can … Basil and Lemon Frangipane Tart — 2 Comments

    • Thanks, Alison. Well, I’m not sure whether the tart is addictive as well, but you will feel it quite quickly, when you eat too much of it.

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