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Vickys Frangipane Tart Slices, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Frangipane Tart Slices, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 40 minutes
Serving : 18
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Prepare the ingredients before making Vickys Frangipane Tart Slices, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Frangipane Tart Slices, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Frangipane Tart Slices, Gluten, Dairy, Egg & Soy-Free

  • 200 grams Vickys Shortcrust Pastry recipe from my profile
  • 4 tbsp strawberry or apricot jam
  • 100 grams sunflower spread / butter
  • 100 grams caster sugar
  • 100 grams ground almonds
  • 25 grams gluten-free / plain flour
  • 3/4 tsp almond essence
  • 3 tsp Vickys Best GF Egg Replacer recipe on my profile
  • 6 tbsp rice milk

How to Make Vickys Frangipane Tart Slices, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Vickys Frangipane Tart Slices, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 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
  • Step 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
  • Step 3
  • Roll out the offcut pastry and cut into strips. Set aside
  • Step 4
  • Warm the jam and spread it all over the pastry dough in the tin
  • Step 5
  • Cream the butter and sugar together until pale and fluffy
  • Step 6
  • Fold in the flour and almond essence and combine
  • Step 7
  • Mix the egg replacer and milk together and stir with the ground almonds into the batter
  • Step 8
  • Pour the batter over the pastry in the tin and level off
  • Step 9
  • Lay the pastry strips in a lattice pattern over the top
  • Step 10
  • Bake for 30 - 40 minutes until the cake is risen and golden
  • Step 11
  • Cool on a wire rack then cut into equal squares
  • Step 12
  • If you want a crisper pastry base, bake the pastry blind for 10 minutes or just until the top looks dry. Let it cool and firm up before you spread the jam over
Vickys Frangipane Tart Slices, Gluten, Dairy, Egg & Soy-Free Reviews

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