Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, vickys frangipane tart tray bake, gf df ef sf. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vickys Frangipane Tart Tray Bake, GF DF EF SF is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Vickys Frangipane Tart Tray Bake, GF DF EF SF is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few components. 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. Prepare Vickys Shortcrust Pastry recipe from my profile
2. Prepare strawberry or apricot jam
3. Take sunflower spread / butter
4. Prepare caster sugar
5. Make ready ground almonds
6. Get gluten-free / plain flour
7. Make ready almond essence
8. Make ready Vickys Best GF Egg Replacer recipe on my profile
9. Get 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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