Raspberry Frangipane Tart
By MorrisonsSweet raspberries and the nutty frangipane taste are the perfect pairing of flavours for a delicious dessert.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
9 total- 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
6 stepsStep 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.