Raspberry frangipane tart
Raspberry frangipane tart is a sweet tart made with a sweet shortcrust pastry shell which is filled with almond frangipane and fresh raspberries. It is delicious served either hot or cold.
Equipment
- 20cm (8" approx) loose bottomed non stick flan dish
Ingredients
For the sweet shortcrust pastry
- 160 g plain flour (all purpose flour) plus extra for rolling
- 80 g butter chilled
- 50 g icing sugar
- 1 egg
- 1 teaspoon vanilla essence
For the filling
- 100 g butter softened
- 100 g caster sugar
- 1 egg
- 100 g ground almonds
- 0.5 teaspoon almond essence
- 100 g raspberries
Instructions
To prepare the sweet shortcrust pastry
- Rub the butter into the flour either by hand or using a food processor.
- Add the icing sugar, egg and vanilla essence/extract and combine to form a single mass of dough. In hot weather, start by adding only the egg yolk and add the egg white only if needed. Add a little water if the dough is too dry.
- Wrap in cling film and chill for around 30 minutes.
- Roll out the pastry, line a loose bottomed non stick flan dish with the pastry and place in the fridge until you are ready to use it (cover with cling film if you are not going to use it within about an hour)
To prepare the filling
- Cream the butter and sugar together in a large bowl.
- Add the egg, ground almonds and almond essence and beat until thoroughly mixed together.
To assemble
- Spread the frangipane filling over the chilled pastry case.
- Arrange the raspberries evenly on top of the frangipane mixture.
To bake
- Bake in the centre of the oven at 180°C, 350°F, gas mark 4 until the filling is firm and slightly golden. This is likely to take around 30 to 40 minutes.
- Leave to cool in the tin.
Notes
How to serve
- Raspberry frangipane can be enjoyed either warm or cold and is suitable for reheating.
- Store in an airtight container at room temperature where it will keep well for several days.
- It does not need to be refrigerated.
- Your frangipane tart is suitable for freezing. Defrost at room temperature.
- 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.
- The butter for the pastry should be chilled and used straight from the fridge.
- 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.
- 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.
- The same steps can also be followed to make smaller, individual raspberry frangipane tartlets, which are ideal for buffets or picnics.
Nutrition
Calories: 402kcalCarbohydrates: 38gProtein: 6gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 89mgSodium: 161mgPotassium: 62mgFiber: 3gSugar: 20gVitamin A: 626IUVitamin C: 3mgCalcium: 44mgIron: 2mg
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