I know, you’ve probably all read this by now…
Why? Because this was my guest post for Jhuls at The Not So Creative Cook! 😀
But I wanted to post it on my own blog too 🙂
(A little bit late because I was on an incredible holiday)
I hope you guys enjoy!
The pie I made this week really gives me nostalgic feelings.
I don’t know if I’m aloud to talk about nostalgics at my age already but I do it anyway! Nah!
As a little child, I spent a lot of my time with my grandparents. They always gave me so much sweets and ice cream! I suppose that’s what grandparents do 😉
Most of the time, they gave me little frangipanes. And a lot of other cookies of course…
But these frangipanes really were my favourites.
Oh don’t worry, I didn’t get just one! Oh no! I could eat as much frangipanes as I possibly could…
Now trust me, my entire body existed out of stomach 😉
I have absolutely no idea why it took me so long to actually make some myself! I guess I was just afraid I wouldn’t be able to succeed… But I did! 😀
And I did a great job, if I say so myself, because this frangipane tastes exactly like the frangipane my grandparents gave me.
Maybe I should give them some of this delicious frangipane so they can get nostalgic feelings as well 😉
What do we need:
- 1 crumbly pastry (I used one from the store because I didn’t have time to make the dough myself :s)
- 125 g crystal sugar
- 125 g butter
- 2 eggs
- 40 g flour
- 125 g almond powder
- 100 g apricot jam
- 2 leaves of gelatine
- 4 spoons of powder sugar
- 1 little spoon of water
- 1 beaten egg
- baking tin
Mix the sugar together with the butter until everything is absorbed.
Add the eggs and blend well.
Sift the flour and the almond powder and mix it well together with the rest.
Put the crumbly pastry in the baking tin. Cut the surplus off and keep it to make the decoration afterwards.
Use a fork to prick holes in the crumbly pastry.
Soak the leaves of gelatine in cold water and heat the jam a bit.
Put the gelatine in the heated jam and stir until it’s completely absorbed. Let it cool.
Put the jam on top of the crumbly pastry and let it cool until the jam is almost completely cold.
Put the batter on top of it.
Roll the leftovers of the crumbly pastry out and cut them in little straps. Put the straps on the batter to make the decoration.
Use the beaten egg to brush the crumbly pastry.
Put the frangipane in the oven for 35 minutes at 180 degrees centigrade.
If it’s done, check with a sharp knife.
Tip: Check in the middle because that’s where the glazing is going to be and the cut won’t be noticed this way.
Mix the powder sugar with the water to make the glazing. Put it on the frangipane.
Done! Enjoy it!
Have a delicious day!
xxx Sarah ❤