(49 votes, average: 3.63 out of 5)
Loading...
Raspberry Frangipane Tarts
For the love of rasberries, tarts and sweet things!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 2:0 hours |
- Cook Time : 25 mins
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
Method
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.
