With a crisp, buttery pastry and the sharp raspberries cutting through the richness of the almond filling, these moist tarts are lovely served warm, dusted with icing sugar and with some whipped cream
They are also nice made more bite-sized using shallow mince pie tins, with a generous teaspoonful of frangipane on top of each pastry shell, topped with a couple of raspberries, before baking for about 15 minutes.
Raspberry frangipane tarts (makes 4)
- 100g plain flour
- 50g unsalted butter, softened
- 10g icing sugar
- 1 large egg yolk
- 2-3 tablespoons cold water to mix
- 100g golden caster sugar
- 100g unsalted butter, softened
- 100g ground almonds
- 1 large egg, lightly beaten
- 1 tsp almond extract (not almond essence)
- Small handful raspberries, chopped roughly
- About 200g fresh raspberries
- Make the pastry – rub flour, icing sugar and butter together gently until it resembles fine breadcrumbs. Add the egg yolk and enough of the water, a little at a time, and mix until it forms a soft but not sticky dough. Knead gently until it comes together to form a ball. Refrigerate for about 30 minutes or so.
- Meanwhile, make the frangipane: cream together butter and sugar until soft and fluffy. Add the egg a little at a time, beating in well – don’t worry if it starts to curdle. Add the ground almonds and the almond extract, and mix in well. Add the chopped raspberries and mix in gently without breaking them dwn too much.
- Divide pastry into four pieces, rolling out each piece out to line 4 small, lightly buttered, tart tins.
- Divide the frangipane mixture between the tins and smooth out. Add the fresh raspberries to the top and bake in a pre-heated oven at 170°C (fan oven) for between 20-25 minutes until the frangipane has set (no longer wobbles) and the tarts are golden brown.
- Leave to cool in tins before removing.