This pastry tart is one of the Seasoned teams favourite bakes!  With a gooey layer of home-made jam, sticky, sweet and full of flavour.  A crisp pastry shell and a light frangipane topping it has all the hallmarks of a great bake.  This tart is perfect for dessert, bake sale or to have in the cake tin for an emergency sugar rush!

Beca Lyne Pirkis

Beca is one of our best loved bakers, having captured the nation’s hearts during the 2013 Great British Bake Off.  Renowned for her crowd pleasing bakes which she bakes for her children, her choir of Army wives, her husband and her gang of friends & family in Wales.  We hope you enjoy it as much as we do.

 

Raspberry Frangipane Tart by Beca Lyne Pirkis 

 

Top Tips

  • We recommend that you make the pastry ahead of time & chill in the fridge until needed.
  • If you want to save time you can buy a good quality jam. (Although we think that home-made makes all the difference!)
  • For ease and economy we recommend using frozen raspberries for the base and fresh for the topping.
  • Raspberries can be replaced by other seasonal fruit (eg cherries) throughout the year
  • This is one of the few tarts that doesn’t need blind baking, but please do chill the lined pastry case before baking, otherwise the edges will shrink in.

Raspberry Frangipane Tart

Course Dessert
Cuisine British
Keyword bakewell tart, baking, frangipane tart
Prep Time 20 minutes
Cook Time 40 minutes
Chilling time 30 minutes
Total Time 1 hour
Author Beca Lyne-Pirkis

Ingredients

Sweet Shortcrust Pastry

  • 250 g Plain Flour
  • 1 teaspoon Salt
  • 140 g Unsalted Butter Cold and Cubed, plus extra for greasing
  • 1 Egg Beaten
  • 2-3 tablespoons Cold Water
  • 50 g Icing Sugar

Raspberry Jam

  • 120 g Fresh / Frozen Raspberries
  • 120 g Jam Sugar
  • ½ Lemon

Frangipane

  • 90 g Caster Sugar
  • 90 g Unsalted Butter soft
  • 90 g Ground Almonds
  • 1 tbsp Plain Flour
  • 1 Egg
  • ¼ tsp Almond Extract

Topping

  • A handful of flaked almonds approx 35g
  • Apricot Jam to glaze
  • A handful of fresh raspberries

Instructions

  1. To make the pastry, place the flour, salt, icing sugar and cold butter in a bowl and rub together until the mixture resembles breadcrumbs. Add the eggs then the cold water a little at a time until a ball of dough is formed.  Tip the dough out onto a lightly floured surface to knead a little to bring the dough together.
  2. Grease an 8 inch round tart tin and put to one side until needed. On a lightly floured surface, roll out the dough to the thickness of a £1 coin and carefully place into the tin. Gently ease the pastry into the corner of the tin (where the base meets the side). You can use a piece dough to help with this if you have long nails.  Trim the edges of the pastry then place in the fridge to chill for at least 30 minutes whilst you make the filling.
  3. To make the jam, place the 150g of raspberries (fresh / frozen) along with the jam sugar and a squeeze of lemon into a saucepan and bring to a boil. Boil for 5 minutes until the jam thickens then remove from the heat and leave to cool completely before using.
  4. To make the frangipane, cream together the butter and sugar then add in the eggs, flour, ground almonds and extract until you have a smooth mixture. Cover with cling film and place in the fridge until needed.
  5. Preheat the oven to gas mark 4/160C Fan/180C.
  6. Remove all the chilled elements from the fridge so that you can assemble the tart. Spread a good layer of the jam onto the base of the tart, making sure that it covers the bottom of the pastry case.  Spoon on and spread evenly the frangipane, push in the fresh raspberries into the frangipane equally across the tart, scatter the flaked almonds on top  then bake in a preheated oven for around 35 minutes or until golden brown.
  7. Leave to cool in the tin until warm, then remove and place on a cooling rack. Heat the apricot jam in a saucepan to slacken and pass through a sieve so that it’s smooth. Brush the jam onto the tart so that it glistens.
  8. Serve warm with a little cream.

Recipe Notes

Easy to freeze, just defrost thoroughly & warm in the oven before serving. 

About Beca Lyne Pirkis 

After reaching the semi final of The Great British Bake Off, Beca has been teaching with Seasoned since 2013.  Beca lives in Cardiff, Wales, with her husband and two daughters.  Currently studying for a degree in nutrition, Beca is a keen cook and has her own cookery program on the Welsh TV channel S4C.

 

When not teaching or cooking, Beca also makes regular appearances at Food Festivals throughout the UK.  If the time allows, Beca can be found on a selection of endurance running events, in the gym, at choir, or…… enjoying a well-deserved cup of tea…. or even a cheeky G&T!

 

Beca Lyne Pirkis, baking school teacher and Great British Bake Off winner

 

About Beca’s Baking Courses at Seasoned 

Beca’s most popular courses include Baking Fundamentals, a super full day baking course which teaches the staples of bread, pastry & cakes all in one day. Guests go home with biscuit tins brimming with goodies and many of the recipes become family favourites.

Chef Beca also teaches a selection of half-day courses, including half day doughnuts, macaron making and a new Parent & Child Baking course.  Every day is different and all very tasty!

 

making merangues

 


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