Raspberry and almond frangipane tart
Prep time:plus chilling time
Skill level: Bit of effort
Costs: Cheap as chips
Our triple tested raspberry and almond frangipane tart recipe is a tempting teatime treat! This dinner party dessert is a favourite and so easy to make. This frangipane tart has sharp raspberries in a rich, almond flavoured base. The raspberry and the almond infused sponge have a similar taste to a classic British bakewell tart. This delicious raspberry and almond frangipane tart serves 6-8 people and will take about 1hr and 5 mins to make. This sweet and soft tart is perfect served with whipped or single cream.
- 375g ready-rolled shortcrust pastry
- 100g butter, softened plus extra for greasing
- 100g caster sugar
- 2 free-range eggs
- 100g ground almonds
- 10g plain flour
- 1tsp almond extract
- 125g raspberries
- 1tbsp icing sugar
If you have any raspberries leftover, just whizz them up with natural yogurt for a healthy breakfast smoothie.
- Heat oven to Mark 6/200°C. Grease a 20cm loose-based fluted tin. Unroll the pastry onto a rolling pin, then unroll over the tin. Press the pastry into the tin (it should hang over the edge slightly). Chill in the fridge for 20 mins.
- Line the pastry case with baking paper and fill with baking beans. Bake blind for 10-15 mins, remove the baking beans, then return to the oven for 3-4 mins. Remove from the oven and reduce the oven temperature to Mark 4/180°C.
- Using an electric whisk, beat together the butter and sugar until pale. Beat in the eggs, one at a time, until combined. Fold in the almonds, flour and almond extract, and beat for 1 min. Gently fold in the raspberries.
- Spoon the filling into the pastry case, put on a baking tray and bake for 20-25 mins until golden. Leave to cool in the tin and dust with icing sugar to serve.
Nutritional information per portion
- Calories 630-472(kcal)
- Fat 43.0g
- Saturates 16.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.