Raspberry Frangipane Tarts
- Prep Time: 15 minutes
- Chill Time: 1 hour 45 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6
- Category: Sweet Tarts
Description
If you love raspberries, tarts and sweet things, you’ll be obsessed with these tasty tartlets! They’re the ideal treat for teatime occasions.
Ingredients
Pastry
110 g butter
100 g castor sugar
1 egg
250 g cake flour
Frangipane Filling
60 g butter, diced
60 g castor sugar
1 egg
50 g ground almonds
200 g fresh raspberries
Flaked almonds
Instructions
Pastry
Combine the butter and sugar in a blender and, while it is still running, add the egg. Add the flour and blend into a dough. Refrigerate for at least 1 hour before using. Preheat the oven to 180 °C. Press the pastry into 6 loose-bottomed tart tins measuring 10 cm in diameter, and refrigerate for 45 minutes. Bake the tart shells for 10 minutes.
Frangipanes
Mix the butter and castor sugar together in a food processor. Add the egg while the motor is still running and then finally add the ground almonds and blend well. Spoon a dollop of frangipane into each tart shell and gently place 5 raspberries in each shell. Sprinkle with flaked almonds and bake for 25–30 minutes at 180 °C, turning the tarts around halfway through the baking time. Allow them to cool and serve with clotted cream.