Raspberry frangipani tart

Name: How to cook Raspberry frangipani tart - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Clare Knivett

Raspberry frangipani tart

We found out that it was @EmmaJaneRichards birthday and that her favourite cake was frangipani tart! You can use different jam or even mincemeat for a Christmas twist and swap out raspberries for blueberries, poached pears or stoned cherries if you like!

Ingredient

Food ration :

8 servings

250 g

flour

125 g

butter

3-4 tbsp

raspberry jam

140 g

softened butter

140 g

soft brown sugar

large egg

40 g

plain flour

140 g

ground almonds

Cooking instructions

* Step 1

First make the pastry. Combine the flour and butter in a mixing bowl and rub together with fingertips until the flour and butter resembles breadcrumbs

* Step 2

Remove from the fridge, dust your work surface with flour and roll out the pastry a couple of inches wider than your tart tin

* Step 3

Preheat the oven to 220c fan 200c, line the tart tin with baking paper fill with baking beans and blind bake the tart shell for 10-15 mins until the edges start to turn golden. Remove from the oven, remove the baking beans and baking parchment. Return to the oven for 10 mins or until the shell is light golden all over.

* Step 4

Allow to cool, then add the jam filling spreading evenly across the base. Next make the frangipani

* Step 5

In a large bowl beat together the butter and sugar until pale and fluffy. Add the egg, beat again then fold in the ground almonds, 4-5 drops of almond essence and the flour

* Step 6

Top the jam with the frangipani and spread evenly add a handful of raspberries pushing them down gently into the top of the filling then bake at 180c for 30-40 minutes until firm and golden. Allow to cool, sprinkle with icon g sugar and serve with yoghurt

Note: if there is a photo you can click to enlarge it