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Ingredients requirements for Vickys Frangipane Tart Tray Bake, GF DF EF SF:

1. Provide 200 grams - Vickys Shortcrust Pastry recipe from my profile
2. Require 4 tbsp for strawberry or apricot jam
3. Provide 100 grams sunflower spread / butter
4. Need 100 grams for caster sugar
5. Need 100 grams ground almonds
6. Provide 25 grams gluten-free / plain flour
7. Require 3/4 tsp for almond essence
8. Require 3 tsp of Vickys Best GF Egg Replacer recipe on my profile
9. Take 6 tbsp - light coconut milk

Vickys Frangipane Tart Tray Bake, GF DF EF SF start cooking:

1. Preheat the oven to gas 4 / 180C / 350°F and line a rectangular baking tray, 7"x 11" size. Make sure the parchment paper hangs over the sides for easy removal after baking
2. Roll the pastry dough out and cut to fit the tin. Trim the edges to straighten but keep the offcuts and be careful transferring the pastry. Use your rolling pin to help hold and position it. Bake blind for 10 minutes then set aside to cool a little bit
3. Roll out the offcut pastry and cut into strips. Set aside
4. Spread the jam all over the firm but warm pastry base and set aside
5. Cream the butter and sugar together until pale and fluffy
6. Fold in the flour and almond essence and combine
7. Mix the egg replacer and milk together and stir with the ground almonds into the batter
8. Pour the batter over the pastry in the tin and level off
9. Lay the pastry strips in a lattice pattern over the top
10. Bake for 30 - 40 minutes until the cake is risen and golden
11. Cool on a wire rack then cut into equal squares

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