BERRY SPOON RECIPES

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MARY BERRY'S PEAR FRANGIPANE TART | DESSERT RECIPES ...



Mary Berry's Pear Frangipane Tart | Dessert Recipes ... image

Mary Berry's pear frangipane tart is perfect for a party served warm with cream or creme fraiche. You can use shopbought pastry if time is short

Provided by Woman and Home

Categories     Dessert

Yield Serves: 10–12

Number Of Ingredients 4

100g butter, cut into cubes
225g plain flour
25g icing sugar, sieved
1 egg, beaten

Steps:

  • If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes or until manageable.
  • Make the filling in the unwashed processor. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula. Add the ground almonds, flour and almond extract. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.
  • Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5cm deep. If possible, chill for a further 30 minutes.
  • Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling. Be sure to leave enough room between them to allow the frangipane mixture to rise.
  • Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.
  • OR to bake in an Aga, lift the tin on to a baking sheet and bake on the floor of the roasting oven until pale golden, about 15-20 minutes. Then transfer to the centre of the Baking Oven until set and golden brown, another 15–20 minutes. In a two-oven Aga, lift the tin onto a baking sheet and bake on the floor of the roasting oven for 15–20 minutes until pale golden. After this time, put the cold plain shelf on the second set of runners and continue to bake for a further 15–20 minutes until the almond filling is set and golden brown. If the pastry is becoming too dark, place a ring of foil around the edge.
  • Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.

Nutrition Facts : @context https//schema.org

MARY BERRY’S VANILLA CUPCAKES: BEST VANILLA CUPCAKE RECIPE



Mary Berry’s vanilla cupcakes: Best vanilla cupcake recipe image

Find the perfect vanilla cupcake recipe with how-to instructions for Mary Berry's vanilla cupcakes with swirly icing.

Provided by CO.UK

Categories     birthday party    baking    comfort food    dessert

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 1-12

Number Of Ingredients 12

175 g

butter (at room temperature), cut into large pieces

175 g

self-raising flour

175 g

caster sugar

1/2 tsp.

baking powder

1/2 tsp.

vanilla extract

3

large eggs

175 g

butter, room temperature 

1/2 tsp.

vanilla extract

3 tbsp.

milk

350 g

icing sugar, sifted

3

drops of pink edible colouring

edible pink hearts or other sprinkles, to decorate

Steps:

  • Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases. Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.  Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency. Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.  Put half of the icing into another bowl and colour it pale pink with the edible colouring (two tablespoons may be enough so add slowly). Carefully spoon this down one side of a piping bag fitted with a number eight star nozzle, then spoon the non-coloured icing down the other side of the bag. Twist the end of the bag to seal the icing in. Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.

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