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Raspberry frangipane tart
- Janine Ratcliffe
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Serves 8
Easy
Prep: 20 mins
Cook: 40 mins
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Make the most of jammy, seasonal raspberries with a warm frangipane tart. Serve with cream and extra berries for best results
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Try our raspberry frangipane tart, then check out our strawberry recipes, banana recipes and peach recipes, plus discover more sweet tart recipes.
Raspberry frangipane tart recipe
Ingredients
Nutrition
-
300g sweet or shortcrust pastry (you can use ready rolled but you might need to roll it slightly bigger)
-
125g unsalted butter
softened
-
125g golden caster sugar
-
½ tsp almond extract
-
2 medium eggs
beaten
-
150g ground almonds
-
50g plain flour
-
2 tbsp whole milk
-
2 tbsp seedless raspberry conserve
-
150g raspberries
plus extra to serve
-
1 tbsp flaked almonds
-
cream or ice cream
to serve
Nutrition: per serving
- kcal542
- fat36g
- saturates14g
- carbs42g
- sugars23g
- fibre1g
- protein10g
- salt0.3g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured worksurface to about 3mm thick. Use it to line a 23cm tart tin about 3cm deep, then trim, leaving 1-2cm overhanging. Prick the base all over with a fork.
-
step 2
Line the pastry with a scrunched up piece of baking paper, then fill with baking beans or uncooked rice. Blind bake for 15 mins. Remove the beans and paper, and bake for another 5 mins until the pastry looks dry and lightly golden. Cool a little then use a small serrated knife to trim off the excess pastry.
-
step 3
To make the frangipane beat together the butter, sugar and almond extract. Add half the beaten eggs with half the ground almonds, then add the remaining eggs and almonds along with the flour. Add the milk and beat well.
-
step 4
Spread the jam with the back of a spoon or spatula in an even layer over the pastry case, then scatter over the raspberries. Spoon the frangipane over the top, spreading it out evenly. Bake for 20 mins, then scatter with the flaked almonds and bake for another 10 mins or until risen and golden – a skewer poked into the frangipane should come out clean. Cool until just warm and serve with cream or ice cream and extra raspberries.
More ways with raspberries
Authors
Janine RatcliffeFood director
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