Blackcurrant Frangipane

I love frangipan! ..and this is a good one.

Not just sweet, but nutty with almonds, and creamy with vanilla- all this mingling with a hint of citrus and booze and finally contrasting with bursts of tart, tangy blackcurrants. 

Ingredients:

For the pastry:

-125g cold butter

-125g caster sugar

-225g flour

-pinch salt

-one egg yolk

-dash of milk to bring it together

For the frangipane filling:

-180g ground almonds

-3 eggs

-125g caster sugar

-125g butter

-zest of one lemon

-1 1/2 tsp good vanilla extract

-1-2 tbsp brandy or rum

-200g of blackcurrants

Method:

-Make the pastry by putting all the dry ingredients in to a medium mixing bowl. Slice the cold butter in slivers in to the dry mix, and then using your fingertips (the coldest part of your hand), massage the flour and butter together until it starts to look like fine breadcrumbs. 

-At this stage, add the egg yolk, mixing it in evenly, first with a knife, then get your hands in and try and gather the pastry together in to a lump. Add only a little milk to help the pastry gather together. It should be pliable without cracking and crumbling, but not sticky.

-wrap the pastry in clingfilm and place in the fridge for half an hour.

- Pre-heat the oven to 170C.

-Start on the filling: cream together the butter and sugar in a medium mixing bowl, then add the almonds and mix thoroughly.

-add the eggs to the nutty mix and beat again until thoroughly combined.

-Now add your flavourings: the vanilla, booze, and lemon zest.

-Put the whisk away, and grab a smooth (not sharp) stirring implement instead. Mix in the blackcurrants with your smooth stirring implement.

-when the pastry's time in the fridge is up, grab a large sheet of baking paper or clingfilm, and secure it to a smooth work-surface so it wont move while you're rolling out the pastry.

-Dust the baking paper/clingfilm with plain flour, then get your pastry, place it on top, and roll it out evenly to about 5mm thick.

-Grab a loose bottomed tin, line it with baking paper (recommended) or grease it.

-Pick up your rolled out pastry from underneath the sheet it was rolled on. The baking paper ensures its less likely to rip, stick, or generally be really annoying when you are trying to make something out of it.

-Carefully invert the pastry over the tin so the the pastry side falls in to the tin, relatively unharmed, and the baking paper/clingfilm peels off in your hand.

-make the pastry nice and neat, so it fits in the tin.

-Theres no need to blind bake the pastry, unless your'e really fussy about a crisp bottom. It doesn't turn out soggy, but just provides support for the frangipane, while melting in to it (which is good, I promise).

-So, just now place the frangipane mixture on top of the unbaked pastry.

-Place in the centre of the oven and bake for 45 mins, or until risen and golden brown.