Granadilla frangipane tart
8 - 10
Medium
1 hour plus 1 hour's chilling time
1 1/2 hoursIngredients
Method
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For the base:
- 375 g flour
- 50 g icing sugar
- 200 g butter
- 1 free-range egg For the granadilla jam:
- 6 grandillas
- 1 cup water
- 1/2 lemon, juiced
- 225 g sugar (caster, brown or coconut) For the frangipane filling:
- 125 g butter, diced
- 125 g icing sugar
- 2 free-range eggs
- 1 free-range egg yolk
- 125 g almond flour
- 1 cup granadilla pulp
- 1 T dark rum
Method
Ingredients
1. Preheat the oven to 180°C. Grease and line the base of an 18 cm loose-bottomed tart tin.
2. Wash the granadillas for the jam, cut in half and remove the seeds. Set aside. Put the shells into a bowl of boiling water and allow to stand while you make the base.
3. Place the flour, icing sugar and butter into the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs. Add the egg and pulse again until the dough comes together. Wrap in clingwrap, then chill for 1 hour.
4. While the pastry is resting, make the jam. Place the soaked granadilla shells into a saucepan with the soaking water and boil for 30 minutes or until the insides of the shells are tender. Drain and scoop out the soft pulp inside the shells. Chop up the pulp.
5. Place the soft pulp, seeds and water in a pan and bring to the boil. Add the lemon juice and sugar, stir until dissolved and boil rapidly to a setting point, about 20 minutes. You will use a fair amount of the jam for the tart. Store any leftover jam in a sterilised jar with an airtight lid.
6. Roll out the pastry to 3-4 mm thick on a lightly floured surface (half will fill an 18 cm tin). Line the tart tin with the pastry, making sure there no gaps between the tin and the pastry, and carefully trim the edges using a sharp knife. Chill for 15 minutes.
7. To make the frangipane, cream the butter and icing sugar in an electric mixer until pale and fluffy. Add the eggs and the egg yolk, one at a time. Once incorporated, fold in the almond flour, granadilla seeds and rum.
8. Remove the tin from the fridge, then brush the base with half the granadilla jam. Spread the frangipane on top. If you prefer a crunchier base, you can blind bake the base before brushing it with jam. Bake for 25–30 minutes, or until golden and cooked through.
9. Remove from the oven and allow the tart to cool slightly before carefully brushing the top with the remaining granadilla jam. Serve with custard, cream or ice cream.
Cook's note: "Frangipane tarts always remind me of my dad. Growing up, we lived in quite a healthy home. My mom would limit the ‘junk’ foods we were exposed to and we were offered alternatives to sweets, such as grapes, raisins, dark chocolate, and my dad’s all-time favourite, marzipan. That’s what frangipane tarts spark in my memory. The smell and texture of the marzipan is mimicked by the baked almond in this tart. Combining it with my little girl’s favourite fruit, granadilla, creates a feeling of home and love.” Sasha Simpson, owner Brik Cafe. This recipe makes 2 x 18 cm tarts or 1 x 28 cm tart.
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