french food friday - Raspberry Frangipane Tart

photo and recipe from here

Bonjour à tous,

Raspberries  are a favorite of mine and it is raspberry season here in SW France. Note if you cannot get fresh raspberries, frozen will be fine.

Raspberry Frangipane Tart

Prep time: 5 mins

Cook time: 30 mins

Total time: 55 mins

 

Serves: 8-10

Ingredients

for the pastry

• 200g flour
• 50g icing sugar
• 125g cold butter, diced
• 1 egg yolk
• 3-4 tablespoons ice water

for the filling

• 150g butter, room temperature
• 150g caster sugar
• 2ml almond essence
• 2 eggs + 1 egg yolk
• 150g ground almonds
• 50g flour
• 200g raspberries
• 5 tablespoons raspberry preserves/jam

Instructions

1. To make the pastry, combine the flour, icing sugar and butter in a food processor and pulse until the mixture resembles chunky breadcrumbs.
2. Add the egg yolk and with the motor running, add the ice water, spoon by spoon until the pastry comes together and forms a ball.
3. Remove from the processor and wrap in cling film. Place in the fridge and allow to chill for 30 minutes.
4. Pre-heat the oven to 180°c.
5. When the pastry has chilled, roll out to fit your tart dish and line the bottom and sides.
6. To make the frangipane filling, cream together the butter and sugar until light and fluffy.
7. Add the essence, eggs and egg yolk and mix until combined.
8. Fold in the ground almonds and flour and set aside.
9. Spread the raspberry preserves over the pastry (to cover the bottom surface) and dollop on the Frangipane mixture.
10. Spread and smooth the creamy filling and dot the surface with the fresh raspberries.
11. Place the tart in the oven and allow to bake for 30 minutes.
12. When the tart is baked, remove from the oven and allow to come to room temperature before serving.

très bon vendredi à tous, Leeann x