Average Rating  ? No. of Servings   16 Approximate Cost   $69.05 Comments: Little & Friday, book one, pg 86, base serving = 16   Ingredients: 0.25 c   caster sugar   62.50 g   butter   1.00   egg   0.75 c   almonds ground   1.50 tsp   flour   4.00 c   macadamias

Directions: CARAMEL (16 tarts, 2 cups required, ratio 2c sugar: 400ml cream = 2 cups) FRANGIPANE - Cream butter and sugar (1/9th) until light and fluffy. - Add eggs, one at a time and beat well, ensure each egg is fully combined before adding the next. - Using a wooden spoon, stir in the ground almonds and flour to form a paste. NB: Frangipane will keep in an air tight container in the fridge for up to 2 weeks. To make tarts On a lightly floured bench roll pastry to 3mm thick and cut out circles to suit the tins you are using - Rest pastry in the fridge or freezer for at least 30min before using - Preheat oven to 180°C - Fill each case with 1 tbsp of frangipane, bake for 15-20min. Frangipane is cooked when pressed with your finger it bounces back - Remove from the oven and allow to cool before removing pastry shells from tins - Pour caramel over frangipane, filling to the rim of the tart. Pile nuts on top and pour over more caramel.

Sweet Pastry ( Required ) : 3.67 c   flour   1.33 c   icing sugar   0.33 tsp   salt   333.33 g   butter   1.33   egg   1.33 tsp   lemon juice   0.67 tsp   lemon rind   1.33 tsp   Vanilla essence

Directions: - In a food processor, combine flour, icing sugar and salt and pulse in 2 second bursts to aerate and combine. - Add butter and pulse until mixture resembles breadcrumbs. - Add egg, lemon juice, zest and vanilla - pulse 10 times. The mixture should look dry and crumbly. - Turn out onto a clean work surface and gather mixture together with your hands. Gently shape mixture into a ball. - Wrap in cling film and refrigerate for 2 hours before using. NB: This pastry keeps well in the fridge for up to 2 weeks. Or press into pans and freeze - don't thaw before baking.

Caramel ( Required ) : 1.28   caster sugar   256.00 ml   cream

Directions: 2c sugar: 400ml cream = 2 cups - Place sugar in a saucepan and just cover with water to achieve a wet sand consistency. - Bring to the boil but do not stir. Using a wet pastry brush, clean down sides of the saucepan to remove stray sugar crystals. - Continue to boil until the sugar turns amber. At this point, quickly remove from the heat. - In another saucepan, heat cream to boiling point. Gradually add this to caramelised sugar, stirring consistently to achieve a smooth consistency. It may take a while to combine. - If making salted caramel add 0.25tsp of sea salt at this point, a tiny bit at a time to taste. NB: both the cream and sugar must be hot when combined - but will continue to cook if left in a hot pot - so sit in a basin of chilled water to cool.