Raspberry Frangipane Tart
By Morrisons
Published on 23 June 2021
Sweet raspberries and the nutty frangipane taste are the perfect pairing of flavours for a delicious dessert.Time and servings
1 hrTotal time
6Servings
20 minsPrep time
40 minsCooking time
Ingredients
- 1 tbsp of almond extract
- 2 tbsp of seedless raspberry jam
- 3 whole of eggs
- 100 g of raspberries
- 320 g of short crust pastry, ready rolled
- 150 g of unsalted butter, softened
- 150 g of caster sugar
- 150 g of ground almonds
- 50 g of flaked almonds
Method
Step 1
Preheat the oven to 170C fan/190C/ gas 5.Step 2
Unroll the pastry and ensure it is large enough to line the tin. If not, use a rolling pin to roll out to required size: a 23cm fluted round tin is perfect.Step 3
Line the tin with the pastry. Trim any excess from the edges and spread the base with the seedless raspberry jam. Set to one side.Step 4
In a large bowl, cream the butter and sugar, mixing until light and fluffy. Add the eggs and beat to combine. Then add the ground almonds and almond extract, and mix well.Step 5
Spoon the filling into the prepared pastry case. Level with the back of a spoon and scatter over the raspberries and flaked almonds.Step 6
Bake in preheated oven for approximately 30-40 minutes or until the filling is set and golden brown.