Indulge in a Festive Feast: Cranberry-Almond & Mincemeat Frangipane Tarts + Cheese & Courgette Quiche!
Victoria Makes presents a trio of mouthwatering delights: holiday-inspired frangipane tarts and a savoury cheese & courgette quiche-pure culinary magic!
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Join me on today's episode of Victoria Makes as we dive into a trio of delightful recipes! We'll be creating two heavenly frangipane tarts-one bursting with the tangy goodness of cranberries and almonds, and the other featuring a sweet mincemeat surprise. And if that's not enough, we'll be crafting a mouth-watering Cheese and Courgette Tomato Quiche. Get ready for a symphony of flavours and textures that will elevate your baking game! Don't forget to like, subscribe, and hit that notification bell to stay updated on all the deliciousness coming your way. Let's get baking together!"
Cranberry and Almond Frangipane Tart:
Ingredients:
1 sheet of ready-made shortcrust pastry
250g fresh or frozen cranberries
100g ground almonds
300g self raising flour
200g unsalted butter, softened
200g granulated sugar
200g large eggs
1 teaspoon almond extract
Sliced almonds for topping
Powdered sugar for dusting (optional)
Instructions:
Preheat your oven to 375°F (180°C).
In a pan place all but 10 cranberries and add the same weight of sugar bubble up to cook like a jam set aside when jammy.
Roll out the shortcrust pastry and line a tart pan with it. Prick the bottom with a fork and blind bake for 10 - 20 minutes.
In a bowl, mix together the softened butter and sugar until light and creamy. Add the ground almonds, eggs, flour and almond extract. Mix until well combined.
Cool the pastry slightly then spread the cooked cranberry jam over the surface of the pastry.
Spread the almond mixture evenly over the cranberry jam.
Scatter the cranberries over the frangipane filling, pressing them slightly into the mixture.
Sprinkle sliced almonds on top for added crunch.
Bake for 25-30 minutes or until the tart is golden brown and set in the centre.
Allow the tart to cool before slicing. Optionally, dust with powdered sugar before serving.
Sweet Mincemeat Frangipane Tart:
Ingredients:
1 sheet of ready-made shortcrust pastry
1 jar sweet mincemeat
100g almond flour (ground almonds)
300g self raising flour
200g unsalted butter, softened
200g granulated sugar
200g large eggs
1 teaspoon vanilla extract
Icing sugar for dusting (optional)
Instructions:
Preheat your oven to 375°F (180°C). Approx gas 4
Roll out the pastry and line a tart pan with it. bake blind in the oven for 10-20 minutes.
Spread the sweet mincemeat evenly over the pastry.
In a bowl, cream together the softened butter and sugar. Add the ground almond, flour, eggs, and vanilla extract. Mix until well combined.
Spoon the almond mixture over the mincemeat layer, spreading it evenly.
Bake for 25-30 minutes or until the tart is golden brown and the filling is set.
Allow the tart to cool, and optionally, dust with icing sugar before serving.
Cheese and Courgette (Zucchini) Tomato Quiche:
Ingredients:
1 pie crust (store-bought or homemade) I used a packet of shortcrust pastry baking it blind
1 cup shredded cheese (cheddar or Gruyère) 375g
1 medium courgette (zucchini), thinly sliced
1 cup cherry tomatoes, halved 250g
7 large eggs
1 cup milk
Salt and pepper to taste
Instructions:
Preheat your oven to (160°C).
Roll out the pie crust and line a quiche or pie pan with it. Bake it blind.
Sprinkle a quarter of the shredded cheese evenly over the crust.
In a bowl, whisk together the eggs and milk. Season with salt and pepper.
Pour in the egg mixture and add all the remaining cheese in the pie crust.
Arrange the thinly sliced courgette and halved cherry tomatoes on top of the cheese.
Bake for 45-55 minutes or until the quiche is set and golden brown.
Allow the quiche to cool slightly before serving.
Timestamps:
0:00 - Introduction
1:51 - Let's Get Cooking
14:27 - Important Tips
17:10 - The RESULTS
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thanks For Watching!
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