240g plain flour
2 tbsp icing sugar
130g cold butter
35g ice cold water
Place flour, sugar, salt and butter into TM bowl and mix for 5 seconds on speed 6.
Add water and blend a further 6 seconds on speed 7. Place onto sugared ThermoMat and roll out in large shape to suit large rectangular tin (s) of choice. Line tin with very thinly rolled pastry and place into freezer for at least 30 minutes.
100g shelled pistachios
1 tsp almond essence (optional)
100g glace fruit of choice diced
100g glace cherries quartered
½ tsp each ground nutmeg, cinnamon, ginger
130g orange marmalade
200g dark chocolate in chunks
2 tbsp almond oil
Preheat oven to 180ºC.
Place pistachios and almonds into TM bowl and mill for 10 seconds on speed 9. Set aside.
Place sugar into TM bowl and mill for 10 seconds on speed 9. Add butter and mix for 6 seconds on speed 4. Add almond essence, eggs and milled nuts back into TM bowl and mix for 5 seconds on speed 6. Spread frangipane over pastry shell and stud with glace fruit, cherries and craisins.
Place spices, brandy and orange marmalade into TM bowl and warm together for 3 minutes at 70ºC on speed 2. Spread over top of slice and bake for 30 minutes until golden and just set in centre.
Cool slice before placing chocolate into clean TM bowl and milling for 5 seconds on speed 7. Add oil and melt together for 4 minutes at 37ºC on speed 2. Using the prongs of a fork, dip into melted chocolate and flick over the top of the tart in a weaving pattern.
Cut into triangles and serve warm with whipped cream, brandy custard or ice cream. Equally delicious cold.