Raspberry tart

Raspberry frangipane tart


  • 1h

  • Serves 6-8

    Medium

Ingredients

  • 320g pack ready rolled short crust pastry

  • 2 tbsp seedless raspberry jam

  • 150g unsalted butter, softened

  • 150g caster sugar

  • 150g ground almonds

  • 1 tbsp almond extract

  • 3 eggs

  • 100g raspberries

  • 50g flaked almonds

  • 1h

  • Serves 6-8

    Medium

  • Ingredients

    • 320g pack ready rolled short crust pastry

    • 2 tbsp seedless raspberry jam

    • 150g unsalted butter, softened

    • 150g caster sugar

    • 150g ground almonds

    • 1 tbsp almond extract

    • 3 eggs

    • 100g raspberries

    • 50g flaked almonds

  • Directions

    Preheat the oven to 170C fan/190C/ gas 5.

    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.

    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.

    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.

    Spoon the filling into the prepared pastry case. Level with the back of a spoon and scatter over the raspberries and flaked almonds.

    Bake in preheated oven for approximately 30-40 minutes or until the filling is set and golden brown.

    Serving suggestion

    Serve with custard, clotted cream or ice cream.