Mary Berry Frangipane Conversion Chart

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Mary Berry Frangipane Conversion Chart

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Mary Berry Frangipane Conversion Chart

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Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter and about 2 5cm deep If possible chill for a further 30 minutes Spoon the frangipane mixture into the pastry case and level the top using a small palette knife Arrange the pear halves cut side down attractively on the filling 1 You will need a 28cm 11in round loose bottomed fluted tart tin 3 4cm 1 1 in deep Preheat the oven to 190 C 170 C fan Gas 5 and slip a heavy baking sheet inside to heat up 2 First make the pastry either by mixing the flour and butter in a food processor or by hand rubbing the flour and butter together with your Instructions For Mary Berry Apricot Frangipane Tart You will need a loose bottomed fluted tart tin with a diameter of 28 centimeters and a depth of 3 4 cm Place a sturdy baking sheet in the oven to preheat at 190 C 170 C fan Gas 5 and preheat the oven to 190 C 170 C fan Gas 5 First prepare the pastry by combining the flour and