Raspberry Frangipane Tart

Raspberry Frangipane Tart

I’ve mentioned before that one of the favourite things to do together with the kids is to bake. Freddie in particular has become hooked on cooking and baking, and hunting for new recipes to try in our existing recipe books, and also online, is one of his favourite pastimes. 

The other day Adam finished work slightly earlier than usual, and came home and made a Raspberry Frangipane with Freddie and Sasha (F’s choice!). Here’s our version of the recipe with a personalised tweak!

Raspberry Frangipane

Ingredients

375g pack Jus-rol Sweet Shortcrust Pastry
3 tbsp raspberry conserve
75g butter, softened
75g caster sugar 
2 medium eggs
75g ground almonds
250g fresh raspberries
25g flaked almonds
2 tbsp apricot jam, warmed 

Method

1. Preheat the oven to 190°C, gas mark 5.

2. Roll out the pastry and use it to line a 20cm flan tin. Cover with clingfilm and rest in the fridge for 30 minutes. Scrunch a square of baking parchment paper, line the pastry case and fill with baking beans. Bake for 15 minutes on a preheated baking sheet. Remove the paper and beans, then cook for a further 5 minutes until the pastry is golden brown.

3. Allow to cool slightly then spread the jam over the pastry base.

4. Meanwhile, beat the butter and sugar together in a mixer for about 4 minutes until pale.

5. Beat in the eggs and ground almonds until combined, then spread over the pastry case. Scatter with the raspberries, pressing some into the mixture, then sprinkle over the flaked almonds.

6. Reduce the oven to 180°C, gas mark 4. Bake the tart on the baking sheet for 35 – 40 minutes, until golden brown (cover with foil if it browns too quickly).

7. Warm the jam and brush over the tart when cooked. Serve warm or cool- we love our tart with creme freche! 

For more of my recipes, have a look here

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