A new baking tin 😀
Sad though that maybe, it is rather exciting when you buy a new baking tin. Especially when you realise that you have no idea of what to bake in it! I knew I wanted a long fluted tart tin, but had no idea what for. Some folk may read a recipe book that calls for such a tin, but I tend to work the other way.
At roughly 13” long by 5” wide, the other issue was that not having a recipe I would have to create one! So a tart tin = pastry, but how much? And then how much filling to use and make? My dear readers I suffer in my art for you to have a stress free bake 😀😀
And a slightly new adaptation of gluten free pastry to boot! 😀😀
Pre heat the oven to gas 5, 190c, 180c fan and place a long baking sheet in the oven – if you have one.
For the pastry;
300g gluten free plain flour
170g cold diced butter
3/4 teaspoon xanthum gum (or alternative gluten free binder)
50g Caster sugar
cold milk to bind.
Either rub the butter into the flour and xanthum gum until you have some fine breadcrumbs, then stir in the sugar and pour in 30ml of cold milk to start with and bring the pastry together to form a dough. If this isn’t enough milk add a bit more. Being gluten free flour I have found that even if the dough is a little sticky it will get absorbed. Alternatively you can place the flour, butter, sugar, gum into a food processor and blend the lot for a few seconds to get the fine breadcrumbs. Tip this into a bowl then add the milk to get the same dough result.
Bring the dough together on a bench and ‘knead’ to obtain a smooth dough. Roughly shape into a small rectangle – like the tin – and gently roll out to fit the tin. Now this is quite a bit of pastry and I found that the thickness of the pastry matters, in order to keep its strength. So roll out to around 4/5mm thick. Line the cake tin gently, ensuring you gently push the pastry into all the corners and edges. The pastry will easily fix if it tears. The length of the tin does require a little patience in lining, but it’s worth the effort. Prick the base as it needs baking blind before adding the filling.
Line the pastry with a sheet greaseproof paper, then baking beans and place in the oven for about 20 minutes, then remove from the oven, remove the beans and paper and return to the oven for a further 8 minutes. Remove from the oven and cool.
Reduce the oven temperature to gas 4, 170c, 150c fan.
For the filling;
1 tin of my favourite Blackcurrant pie filling (or just jam)
140g soft butter
140g Caster sugar
90g ground almonds
50g gluten free self raising flour
zest and juice of 1 lemon
40g chopped almonds to decorate
Beat the butter and sugar until light and fluffy, beat in the eggs one at a time, then stir in the almonds, lemon zest, juice and flour until fully combined.
Line the cooked pastry with the pie filling or jam, then gently cover with the frangipane. Sprinkle with the nuts and place back into the oven to finish. Bake for a further 40-45 minutes, or until an inserted skewer comes out clean. Cool a little before slicing.