I love frangipane. I reckon I could eat it with pretty much anything. Like this, in a tart with raspberries is an absolute winner.
Give it a try and join the frangipane army!
– 125g Caster sugar
– 500g Sweet pastry
– 100g Butter, softened
– 100g Ground Almonds
– 2 x Medium Eggs
– 350g Raspberries
– Food processor (optional but handy)
– 24cm tart ring
Step 1 – The syrup
In a pan, mix 125ml of water with 125g of caster sugar. Bring to the boil and then take off the heat and allow to cool.
Step 2 – The pastry
Roll out the sweet pastry to about 3mm thickness and place in a 24cm tart ring that has been lightly buttered
Step 3 – The almond cream
Beat the softened butter together with the icing sugar. When it is pale and fluffy beat in the ground almonds. When you have a light and fluffy mixture, beat in the eggs one at a time.
Step 4 – The bake
Spoon the almond cream into the pastry lined tart tin and bake at 200 for 25mins (or until golden and cooked through). Remove from the oven and leave to cool.
Step 5 – The decorating
Take the cooled tart out of the tart ring and brush the tart with the syrup then arrange raspberries however you want on the top and then dust with icing sugar. Serve it with whatever you fancy. It goes well with a raspberry coulis or ice-cream.