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    Raspberry Frangipane Tart

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    Raspberry Frangipane Tart

    Mary Cadogan suggests some simple but delicious ways to enjoy the offerings of summer. One of the highlights of every cook's year is the arrival of the first English strawberries of the season. It's not just their sensational flavour and luscious texture that gets our tastebuds tingling - it's the memories of summers past. Once these gorgeous berries arrive, we know that summer is truly here. We can put away our cardigans, dust off the garden furniture and look forward to long, hot days gorging on summer berries. And, as we become increasingly able to buy once-seasonal produce all year round, it's even more of a treat to enjoy the distinctive juicy freshness of Britain's home-grown summer fruits. Eating the first of the fresh raspberries straight from the punnet, setting out a big bowl of cherries for the children to stain their mouths with, and whizzing up milkshakes with the late summer glut are all wonderful pleasures. And when you tire of eating these glorious fruits as nature intended, you can try whipping up this simple but mouth-watering recipe to enjoy with family and friends. Set aside a quiet hour in the kitchen to make this stunning meringue-topped tart studded with raspberries.

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 1 hour 10 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6 - 8


    • 150g plain flour
    • 75g butter, cut into small pieces
    • 1 medium egg yolk
    • 2 tbsp cold water
    • 25g caster sugar
    • For the filling:
    • 2 medium egg yolks
    • 50g ground almonds
    • A few drops of almond essence
    • Grated rind and juice of 1 lemon
    • 2 x 150g punnets raspberries
    • 50g caster sugar
    • For the topping:
    • 3 medium egg whites
    • 100g caster sugar
    • 50g flaked almonds, toasted


    1. Preheat oven to 200°C, gas mark 6.
    2. Blend the flour and butter in a food processor until it forms crumbs, then add caster sugar, egg yolk and 2 tbsp cold water. Process to form a dough, then turn out and knead on a lightly floured surface.
    3. Roll out the dough and line a 23cm flan tin. Trim the edges, then line the pastry case with greaseproof paper and baking beans. Bake for 15 minutes, then remove the paper and baking beans and cook for a further 5 minutes, until pastry is light golden. Remove from the oven, and turn down heat to 180°C, gas mark 4.
    4. Mix together the ground almonds and caster sugar. Stir in the almond essence, lemon rind and juice and egg yolks. Spread the mixture over the base of the pastry case and sprinkle the raspberries over the top.
    5. Whisk the egg whites in a large bowl until they form stiff peaks. Whisk in the sugar, a tablespoon at a time, then fold in half the flaked almonds. Spoon the mixture over the top of the tart, then swirl it over to ensure the filling is sealed in all round. Sprinkle the remaining flaked almonds over the top.
    6. Return the tart to the oven for 20-25 minutes, until the meringue is golden. Serve warm or cold.

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    Notes on ingredients

    Mary Cadogan is deputy editor of the BBC Good Food magazine.


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