- Preparation time: 20 minutes Cooking time: 35 - 40 minutes
- Medium
- Serves 8 - 10.
Ingredients
- ~ FOR THE PASTRY ~
- 200g plain flour
- 2 tablespoons icing sugar
- 100g cold cubed butter
- 1 medium egg
- 1 teaspoon lemon juice
- Splash of cold water
- ~ FOR THE FILLING ~
- 100g unsalted butter
- 100g caster sugar
- 2 large eggs
- 50g plain flour
- 75g ground almonds
- 100g Raspberry & Vanilla Jam
- 100g fresh raspberries
- 20g flaked almonds
- Dusting of icing sugar
Method
- Heat the oven to 200°c.
- ~ FOR THE PASTRY ~
- Mix the flour and icing sugar with the butter to get a breadcrumb-like texture. Combine the egg, lemon juice and a little cold water then add this to the mix, with a touch more water if needed to bring the pastry together. Form it into a ball, wrap in cling film and chill in the fridge for 20 minutes.
- Grease a 23cm round or rectangular baking dish, then roll out the chilled pastry to about half a centimetre thickness and line the dish. Leave any excess hanging over the edge as it will shrink in the oven. Prick the pastry base with a fork, cover with baking parchment and fill with baking beans.
- Place in the preheated oven and blind bake for 12 to 15 minutes, then remove the beans and paper and return the pastry case to the oven for a further 5 minutes to dry out. Trim off the overhanging edges then allow to cool.
- ~ FOR THE FILLING ~
- Beat the butter and sugar together until light and fluffy, slowly beat in the eggs and then stir in the flour and almonds.
- Spread the base of the tart with a good layer of Raspberry & Vanilla Jam, scatter over a few of the fresh raspberries, pour over the frangipane filling and shake gently to evenly spread out.
- Bake in the oven for 10 minutes then scatter the flaked almonds on the top and cook for a further 15 minutes until golden brown.
- Leave to cool slightly, dust with icing sugar, and then remove to a wire rack to completely cool.
