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Raspberry frangipane tart
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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 and sieved
1. Preheat the oven to 190°C, gas mark 5. 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. Allow to cool slightly then spread the jam over the pastry base.
2. Meanwhile, beat the butter and sugar together with an electric whisk for about 4 minutes until pale. 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.
3. 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).
4. Warm the jam and brush over the tart when cooked. Serve warm or cool.
Typical values per serving:
This recipe was first published in April 2012.