This raspberry frangipane tart is not only gorgeous but also easy to make. With a buttery, crisp crust and soft almond and raspberry filling, it's delicious!
50gcaster sugar (superfine sugar)(¼ cup / 1.8oz), notes
100gunsalted butter, cold and cubed (7 tablespoons / 3 ½oz)
1largeegg, cold
1 ½tablespoonscold water
FOR THE FRANGIPANE FILLING
½cupcaster sugar or white granulated sugar(100g / 3 ½oz)
113gunsalted butter, softened (½ cup / 1 stick)
2largeeggs, room temperature
1teaspoonvanilla extract
2tablespoonsplain flour (all-purp flour)(notes 1)
1cupalmond meal (ground almonds) (100g / 3 ½oz)
1medium lemon, zest only
¼cupraspberry jam(60ml)
1 ½cupsfresh raspberries (200g/7oz)
For best results, always weigh ingredients where a weight is provided
Equipment
9 inch tart pan with removable base
Food processor (optional but helpful)
Handheld beater (optional but helpful)
rubber spatula
Instructions
FOR THE PASTRY:In the bowl of a food processor, add the flour, sugar and cold butter. Process until the pieces of butter are about lentil sized. Add the egg and process on low until it resembles bread crumbs. Be careful not to overprocess. Finally, with the processor on low, dribble in the cold water and let it continue blending until it start to form clumps.
Turn the pastry dough out onto a clean surface and pull it together with your hands, kneading it just enough to make it mostly smooth.
Dust the surface with flour, place the dough on top and dust a little flour over the top of the dough. Roll it out to about 4mm (1/6 inch) thick and about 11 inch round, moving it regularly and adding a little flour as necessary - try not to add too much though.
Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removeable base.
Press the dough down in to the corners all the way round, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or overnight. If your freezer has space you can place it in there.
PAR BAKE THE TART SHELL:Preheat the oven to 180C (160C fan) / 350F.
Use a fork to prick the pastry base all over. Use a small sharp knife to trim off the excess pastry.
Line the tart shell with a sheet of baking paper and fill with pie weights or rice. Fill it quite full and making sure it’s pressed up tight against the edges.
Bake for 15 minutes then carefully remove the paper and pie weights and bake a further 5 minutes.You can proceed with making the filling while it bakes however let the tart shell cool for 15 minutes before filling or you risk the butter in the filling melting.
FOR THE FRANGIPANE FILLING:In a medium bowl, using an electric mixer, beat together the sugar and butter until light and fluffy. Add the eggs and vanilla and beat well. Beat in the flour and almond meal then stir in the lemon zest with a spatula.
Spread the jam over the base of the tart shell, then dollop the frangipane filling mixture over the top. Spread it out evenly.
Drop the raspberries randomly over the top.
Bake for 40-45 minutes, turning the tray half way through, until golden brown and springy on top.
Serve warm or at room temperature with a little icing sugar dusted over the top. It’s great with a dollop of yogurt or whipped cream or with a scoop of vanilla ice cream as an indulgent dessert.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Almond meal: You may know almond meal as almond flour. It's just finely ground almonds, nothing else.
Caster sugar: I much prefer caster sugar for the crust here but you can use white granulated if it's all you have on hand.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.