PASTRY TREATS RECIPES

Steps:

• Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
• Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
• Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
• Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
• Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.

Steps:

• 1. First of all, make and chill the pastry, then line a 28cm loose-bottomed tart tin with it. Place in the freezer for 1 hour.
  2. Preheat the oven to 180°C/350°F/gas 4, then take the pastry case out of the freezer and bake for 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
  3. Turn the oven down to 170°C/325°F/gas 3.
  4. To make the frangipane, blitz the whole almonds in a food processor until you have a fine powder and put this into a bowl. Beat the butter and sugar together until light and creamy, then add to the almonds.
  5. Lightly beat the eggs and add to the mixture. Fold in until completely mixed and smooth, then place in the fridge to firm up slightly.
  6. Spread the jam over the pastry case. Pour the chilled frangipane mixture on top, and sprinkle with some flaked almonds.
  7. Bake the tart for 40 minutes, or until the almond mixture has become firm and golden on the outside but is still soft in the middle.
  8. Allow to cool for about 30 minutes, then serve with crème fraîche or yoghurt.