Frangipane tart

November 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.

Listen to “Frangipane tart” on Spreaker.

Make 200 g sweet shortcrust pastry with:
200 g plain flour
100 g chopped cold butter
1 egg
little cold water
30 – 50 g sugar

For the filling:

Fruit base
350 g raspberries
Dessert spoon icing sugar and warm gently in a pan under a low heat.

Topping
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.

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