Saturday, 8 July 2017

raspberry & lemon frangipane tart

We’ve all been in that situation before where you’re going to a friend’s for dinner and you promise to bring a pud but the evening comes around and you completely forget. Fear not, I have the perfect recipe for you which has saved me on many an occasion. It’s become a bit of a party piece with many asking for the recipe after, so I thought I’d share it with you all so you’re prepared next time you promise sweet goods.

The recipe is so simple and you’re likely going to have the ingredients in your pantry already. The only other addition is some fresh raspberries. You could make the tart base from hand or use pre-made pastry however I like to keep my life as simple as possible so use a pre-made case; still delicious and shaves off an extra 30 minutes of time!


1 short crust pastry base
100g butter
100g caster sugar
2 eggs
100g ground almonds
10g plain flour
1tsp vanilla paste/extract
Fresh raspberries
Handful of flaked almonds

Start by smearing your jam of choice on the base. I used raspberry this time around but have also used lemon curd which is delicious and adds another dimension to the tart.

Next you need to combine the sugar and butter, adding in your teaspoon of vanilla pasta and eggs. Finally fold in your ground almonds and flour until thick all mixed together. Pour into the pastry case.

Poke in your fresh raspberries.

And finally top with flakes almonds.

Bake for 20-25 minutes at 180 degrees until golden brown. If the tart still wobbles in the middle give it another 5 minutes until a little firmer. I think the tart is best served cold and with a side of crème fraiche though if you can’t wait, served warm and with an espresso is just as nice!  

A perfect summer pudding which is guaranteed to impress.

Bon appetit!


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