This frangipane and raspberry tart recipe was developed by @ironchefshellie.

PERICOACH_Editorial_Drivers_In_Article_Banner_712x150


Ingredients (makes 1 Tart)

  • 225g Plain flour (for pastry)
  • 150g Unsalted butter, chilled and chopped (for pastry)
  • 2 Tbsp Pure icing sugar
  • 1 Egg yolk
  • 1 Tbsp Chilled water
  • 100g Unsalted butter (for filling)
  • 100g Caster sugar
  • 2 Large eggs
  • 50g Plain flour (for filling)
  • 75g Ground almonds
  • A couple of drops of Almond extract
  • 8 - 10 tsp Anathoth Farm Raspberry Jam

Method

  1. MAKE THE PASTRY - add flour, butter and icing sugar in a food processor, and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just comes together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Place in the freezer for 30 minutes to rest.
  2. Turn the pastry onto a lightly floured surface. Use a lightly floured rolling pin to roll out to a 3mm-thick rectangle. Line a round or rectangle fluted tart tin, with removable base, with the pastry. Trim any excess. Prick the base with a fork. Place in freezer for 30 minutes to rest.
  3. Preheat oven to 200°C (180°C fan-forced). Line the pastry case with non-stick baking paper. Fill with pastry weights or rice. Bake for 12 minutes. Remove paper and pastry weights or rice. Cook for a further 7 minutes or until golden. Turn oven down to 180°C (160°C fan-forced).
  4. FOR THE FRANGIPANE FILLING, beat the butter and sugar together until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract.
  5. Spread frangipane filling over the base of the pastry case and add teaspoons of Anathoth Farm Raspberry Jam over.
  6. Bake for 20-25 minutes, or until filling is golden.


  • A beautiful looking tart that would be absolutely delicious,thanks!

    Reply


  • Oh wow, this looks amazing. Defiantly saving this recipe for next time I have a baking spree. Thank you

    Reply


  • This looks so divine

    Reply


  • Oooh la la, this looks very special.

    Reply


  • This looks so yum, I don’t think mine will turn out the same but I’m going to give it a go!

    Reply


  • I’ve always wondered why they call it a Frangipani tart? Either way this looks like it would be prefect for afternoon tea.

    Reply


  • Oh yummy these looks and sounds delicious thanks for sharing

    Reply


  • Very nice! Thanks for sharing this recipe!

    Reply


  • This looks very delightful Thankyou

    Reply


  • yep this is my weekend bake – I don’t have to buy any ingredients!

    Reply


  • worth the effort

    Reply


  • this looks and sounds just simply devine! what a treat!

    Reply


  • This looks sweet and delicious! Thanks for posting!

    Reply


  • This looks sweet and delicious. And rather fancy. I’ll pull it out for impressing guests.

    Reply


  • this sounds yummy thanks for sharing

    Reply

Post a comment
Like Facebook page

LIKE MoM on Facebook

Please enter your comment below
Would you like to include a photo?

No picture uploaded yet
Please wait to see your image preview here before hitting the submit button.

Your MoM account

Lost your password?

Enter your email and a password below to post your comment and join MoM:

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just submit?

Write A Rating Just Submit
Join