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Beca Lyne Pirkis Frangipane Tart

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.