Step-by-Step Guide to Make Ultimate Vickys Frangipane Tart Tray Bake, GF DF EF SF

Vickys Frangipane Tart Tray Bake, GF DF EF SF.

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, vickys frangipane tart tray bake, gf df ef sf. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Vickys Frangipane Tart Tray Bake, GF DF EF SF is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Vickys Frangipane Tart Tray Bake, GF DF EF SF is something that I have loved my whole life. They're fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook vickys frangipane tart tray bake, gf df ef sf using 9 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Frangipane Tart Tray Bake, GF DF EF SF:

1. {Get 200 grams of Vickys Shortcrust Pastry recipe from my profile.
2. {Prepare 4 tbsp of strawberry or apricot jam.
3. {Prepare 100 grams of sunflower spread / butter.
4. {Make ready 100 grams of caster sugar.
5. {Take 100 grams of ground almonds.
6. {Prepare 25 grams of gluten-free / plain flour.
7. {Take 3/4 tsp of almond essence.
8. {Make ready 3 tsp of Vickys Best GF Egg Replacer recipe on my profile.
9. {Make ready 6 tbsp of light coconut milk.

Steps to make Vickys Frangipane Tart Tray Bake, GF DF EF SF:

1. Preheat the oven to gas 4 / 180C / 350°F and line a rectangular baking tray, 7"x 11" size. Make sure the parchment paper hangs over the sides for easy removal after baking.
2. Roll the pastry dough out and cut to fit the tin. Trim the edges to straighten but keep the offcuts and be careful transferring the pastry. Use your rolling pin to help hold and position it. Bake blind for 10 minutes then set aside to cool a little bit.
3. Roll out the offcut pastry and cut into strips. Set aside.
4. Spread the jam all over the firm but warm pastry base and set aside.
5. Cream the butter and sugar together until pale and fluffy.
6. Fold in the flour and almond essence and combine.
7. Mix the egg replacer and milk together and stir with the ground almonds into the batter.
8. Pour the batter over the pastry in the tin and level off.
9. Lay the pastry strips in a lattice pattern over the top.
10. Bake for 30 - 40 minutes until the cake is risen and golden.
11. Cool on a wire rack then cut into equal squares.

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