Frangipane tartNovember 9, 2016
- Servings : 6
- Prep Time : 20m
- Cook Time : 40m
- Ready In : 2:00 h
This is a lovely, moist tart with a touch of the almonds about it!
Actually, more than a touch.
Make 200 g sweet shortcrust pastry with:
200 g plain flour
100 g chopped cold butter
little cold water
30 – 50 g sugar
For the filling:
350 g raspberries
Dessert spoon icing sugar and warm gently in a pan under a low heat.
Roll out the short crust pastry into a 25 cm loose bottomed flan tin and freeze for 30 minutes.
Cream together 120 g sugar 150 g soft butter and a tsp almond essence.
Sieve in 180 g Self Raising flour and 140 g ground almonds.
Beat in 2 large eggs.
Put the raspberries over the base then the frangipane topping.
Bake at 180C 350 F Gas 4 for 30 to 40 minutes
Sprinkle with icing sugar.