Frangipane Fruit Boats
- Preparation
- 15 minutes
- Cooking
- 12-15 minutes
Ingredients
Pastry (Pate Sucree)
- 4oz Plain Flour
- Pinch of salt
- 2oz Caster Sugar
- 2oz Butter
- 2 Egg Yolks
- 2 tsp Vanilla
Frangipane
- 1 ¾oz Butter
- 1 ½oz Caster Sugar
- 1 large egg yolk
- 1 tablespoon Rum
- 1 ¾ oz Ground Almonds
Custard
- 5 floz Milk
- 2oz Caster Sugar
- 1oz Cornflour
- 2 Egg Yolks
- ½oz Butter
Method
- Make pate sucree, chill and line tins. Fill with apricot jam and a teaspoon of frangipane. Leave to rest 15 minutes then bake at 180C for 12-15 minutes.
- The recipe simply says that everything under the "Frangipane" heading should be "beaten together".
- Warm milk and sugar. Beat together egg and cornflour and blend into warm milk. Return to heat and beat in butter. Thicken and cool.
- Brush tart with apricot glaze and place on some custard and fill with fruit. Glaze again and if wished, pipe on double cream.
Editors note: This recipe was much more a 'scrawl' than many of the recipes from the collection. We're assuming this is something that Sheila cooked regularly and had made only the briefest notes and prompts to remember quantities. We've taken a few liberties with the wording here to try and make it read more coherently as a set of instructions but you're probably going to need to use a bit of intuition if you decide to make this yourself.