Yield 1 x 10 inch flan
Ingredients:
Pastry-
2 C flour
1 C icing sugar
100 g butter, softened
1 egg
Filling-
160 g almond meal
1 1/2 C sugar
100 g butter, softened
4 eggs
750 g canned peaches, sliced to wedges
Method:
1. Knead pastry ingredients into dough and wrap in cling wrap. Chill for 30 minutes.
2. Place almonds in a food processor and mix to a fine meal. Add the flour, sugar, butter and eggs and process until creamy. Chill until ready to use.
3. Roll out pastry dough on a lightly floured surface until about 1 cm thick or enough to cover 10-inch flan tray.
4. Preheat oven to 160 degrees.
5. Place frangipane in the tart shell.
6. Cover with sliced peaches and sprinkle with extra sugar.
7. Bake for approx 60 minutes and allow to cool slightly before serving.
Ingredients:
Pastry-
2 C flour
1 C icing sugar
100 g butter, softened
1 egg
Filling-
160 g almond meal
1 1/2 C sugar
100 g butter, softened
4 eggs
750 g canned peaches, sliced to wedges
Method:
1. Knead pastry ingredients into dough and wrap in cling wrap. Chill for 30 minutes.
2. Place almonds in a food processor and mix to a fine meal. Add the flour, sugar, butter and eggs and process until creamy. Chill until ready to use.
3. Roll out pastry dough on a lightly floured surface until about 1 cm thick or enough to cover 10-inch flan tray.
4. Preheat oven to 160 degrees.
5. Place frangipane in the tart shell.
6. Cover with sliced peaches and sprinkle with extra sugar.
7. Bake for approx 60 minutes and allow to cool slightly before serving.
Yield 1 x 8 inch round
Ingredients
200 g butter, cubed
200 g white chocolate
1 C brown sugar
1 C milk
4 T golden syrup
2 t vanilla
3 eggs, at room temperature
1 C flour
1 C S.R. flour
Method
1. Preheat oven to 150 degrees and grease and line cake tin.
2. Over a double boiler melt butter, chocolate, sugar, milk, golden syrup and vanilla essence until mixture is smooth. Allow to cool.
3. Add eggs one at a time mixing well until thoroughly combined.
4. Sift in flours and use a wooden spoon to stir until combined.
5. Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean.
6. Stand cake for 20 mins before turning onto a wire rack to cool.
Ingredients
200 g butter, cubed
200 g white chocolate
1 C brown sugar
1 C milk
4 T golden syrup
2 t vanilla
3 eggs, at room temperature
1 C flour
1 C S.R. flour
Method
1. Preheat oven to 150 degrees and grease and line cake tin.
2. Over a double boiler melt butter, chocolate, sugar, milk, golden syrup and vanilla essence until mixture is smooth. Allow to cool.
3. Add eggs one at a time mixing well until thoroughly combined.
4. Sift in flours and use a wooden spoon to stir until combined.
5. Pour mixture into pan and bake in preheated oven for 50-60 mins or until a skewer comes out almost clean.
6. Stand cake for 20 mins before turning onto a wire rack to cool.
