Raspberry frangipane tart (with sweet shortcrust pastry)

What better way could there be to enjoy fresh raspberries than in a freshly baked raspberry frangipane tart? While raspberries and almonds are a perfect combination of flavours the frangipane is equally tasty if made using other sharp fruits. The recipe below will make a tart sufficient for around 6 to 8 servings and can be served either warm or cold.

Ingredients:

For the sweet shortcrust pastry:

• 160g plain white flour (plus extra for rolling out the pastry)
• 80g butter (chilled)
• 50g icing sugar
• 1 egg
• 1 teaspoon vanilla essence

For the filling:

• 100g butter (softened)
• 100g caster sugar
• 1 medium egg
• 100g ground almonds
• ½ teaspoon almond essence
• 100g raspberries

Equipment needed to make raspberry frangipane tart

• Kitchen scales
• Pastry board or other suitable surface for rolling out the pastry
• Rolling pin
• Two large bowls
• 20cm diameter loose bottomed non-stick flan dish
• Wooden spoon to cream the butter and sugar together
• Food processor (optional)
• Teaspoons
• Knife

How to make raspberry frangipane tart

How to make the sweet shortcrust pastry case

Start by rubbing the butter into the flour (80g butter and 160g flour) until it resembles breadcrumbs. This can either be done by hand or in a food processor.

Next, add the icing sugar (50g), egg and 1 teaspoon vanilla essence and mix together to form a dough. If you are preparing the pastry in warm or hot weather then it is a good idea to first add only the egg yolk, and then add some or all of the egg white if more liquid is needed. If the dough still seems to be too dry then add a little water. Wrap the dough in cling film and place in the fridge for about 30 minutes or so.

Roll out and line a 20cm diameter flan dish (ideally a non-stick loose bottomed dish) and place in the fridge until ready to use. The pastry case can be made ahead of the remainder of the frangipane. It can be covered with cling film and stored in the fridge for a day, or can be frozen.

How to make the frangipane filling

To make the filling, cream the butter (100g softened butter) and sugar (100g caster sugar) together in a large bowl.

Add the egg, ground almonds (100g ground almonds) and almond essence (half a teaspoon) and beat until thoroughly mixed together. This can easily be done by hand and will only take a few minutes.

How to assemble the frangipane tart

Spread the frangipane mixture over the pastry base. It may look as though there is not enough frangipane mixture for the case but it will expand and fill the pastry case while it is cooking. Arrange the raspberries (100g approximately) evenly on top of the frangipane mixture.

Cook at gas mark 4, 180 ^oC, 350^oF for around 30 to 40 minutes or until firm and golden. For an Aga, bake on the floor of the roasting oven for 10 minutes, then transfer to the third set of runners until cooked. Leave to cool in the tin.

Tips

1. The pastry case can be prepared in advance and covered in cling film and kept in the fridge until the next day, or it can be frozen.
2. The butter for the pastry should be chilled and used straight from the fridge.
3. If you are preparing the pastry in warm or hot weather then it is a good idea to first add only the egg yolk, and then add some or all of the egg white if more liquid is needed as the dough is likely to be softer than in colder weather.
4. When making the frangipane filling the butter should be at room temperature. It can be removed from the fridge ahead of starting to make the tart, or can be softened (but not melted) using the appropriate setting on a microwave.
5. The frangipane tart will keep well for several days in an airtight container.
6. The frangipane tart can be enjoyed either warm or cold.
7. The same steps can also be followed to make smaller, individual frangipane tarts, which are ideal for buffets or picnics.