To celebrate the return of New Zealand’s Hottest Home Baker, I made Frangipani and Walnut Tarts.
Nom. Nom. Nom.
The recipe is care of Dean Brettschneider’s book ‘TASTE – Baking with Flavour’ – but you need to go buy your own copy to source the recipe. Best I not piss of bakers from my own little island eh?
I must admit (as we all know PRACTICE bakes perfect) that I didn’t manage to get the caramel right on my own. After three attempts and three ruined pots… I called in Mr Limerance. Boy is it handy living with a chef who currently moonlights as an artisan baker.
According to the expert, my interpretation of ‘Amber’ is way off. I was taking the sugar off the heat waaaaaay to early. Kind of pale yellow early. Oops!