Frangipane, Lemon & Ginger Marmalade Pizza
We all have a jar of some sort of jam, marmalade, curd of even a pickle in the back of our pantry or fridge.
If you’re lucky enough to get your hands on a jar of Taste Of The Mediterranean Lemon & Ginger Marmalade, don’t hide it away and forget about it, get to work and make this friendly frangipane, lemon & ginger marmalade pizza.
Well, not exactly a pizza, but hey, it cuts like a pizza and it’s so easy to make, and eat, once you’ve given it a go, you’ll be rustling it up as often as you can.
When you make the frangipane, just double the mixture, put half in the freezer, and you can make it even easier the next time you’re lucky enough to get your hands on a jar of Lemon & Ginger Marmalade from Taste of The Mediterranean.
For me, one of the treats of eating this ‘pizza’ are the ‘caramelised’ bits.
You know, those sweet crispy bits of marmalade that seep out and become shards of yumminess that inevitably get stuck in my teeth.
Go on, give it a go and enjoy your sweet life!
Perfect eaten warm with some cold ice cream
What You Need
1 Jar of Lemon & Ginger Marmalade 1 Sheet of ready rolled flaky pastry
150 g Butter – room temperature
150g Castor Sugar
3 Large Eggs
150g Ground Almonds
Zest of 1 Lemon
1 egg and couple of teaspoons of milk for pastry egg wash
Spread a good layer of the frangipane on top of the marmalade and pastry
How It’s Done
Heat the oven to 180c
Cream together the butter and the castor sugar. – See Tip Box
Add the three eggs to the creamed mixture, and beat until incorporated
Add the lemon zest along with the ground almond and mix well until everything is incorporated.
Line an oven tray with non-stick baking parchment.
Open out the ready rolled pastry and place it on to the tray.
Use the back of a blunt knife and mark a line around the edge of the pastry about an inch from the edge.
Spread the lemon & ginger marmalade in the centre of the pastry making sure to spread it evenly keeping it inside the mark.
Put the frangipane on top of the marmalade and spread evenly up to the edges.
Fold over the edges of the pastry, seal with a fork and brush with the egg and milk wash
Place the tray into the hot oven, and cook for 15-25 minutes until frangipani is a deep brown- See Tip Box
Let it cool for about 10 minutes before serving.
I like to serve mine warm with a good ice cream
Cut it like a pizza
Tip Box
Cream together – Beat the sugar and the castor sugar together until it goes light and creamy.
Oven – All ovens are different so adjust the cooking time accordingly
Frangipane – Make a double batch of the frangipane and put half into a freezer bag, seal well and have it ready next time you want to make this.
Quick, easy and tasty dessert
