Summer is almost here. Hooray! This tart is lovely after a BBQ dinner or for a sunny afternoon tea party. It’s a basic frangipane recipe, only I pop a little bit of self-raising flour in my frangipane tarts just to make them a bit cake-like. Sometimes the frangipane can be jsut too rich. This is a raspberry tart but you can use sliced pear or apple, rhubarb chunks (stew them beforehand), blackberries or ripe apricots (not long to go for our stone fruits!).
You need to make the pastry base first (or you could buy a pre-made base from the supermarket).
1 1/2 cups plain flour
1 teaspoon salt
1/4 cup of castor sugar (use less is you like a less-sweet pastry)
100 grams of unsalted butter
2 tablespoons of chilled water
Blend the flour, salt, sugar and butter in a food processor till it looks a bit like crumbs.
With your hands, mix in the chilled water and the egg thoroughly till you get a ball of dough. (Try to keep your hands cold : ))
Separate the dough into two balls and pop each ball onto a separate length of plastic cling wrap. Chill for at least an hour (you can chill it overnight if you want to prepare in advance).
When the pastry is ready, roll it out and gently lay inside a well-greased 22cm flan tin. I also like to press chunks of the pastry into the flan tin with my fingers. It makes the crust more crumbly. Trim edges and pop it in the fridge again for an hour. When it’s ready, put it back in the oven and bake blind for 20 mins till golden. Oven temperature should be 200 degrees celsius. When ready turn the oven down to 180 degrees celsius and leave the pastry out to cool.
120 g unsalted butter
1/2 cup of castor sugar
1 1/2 cups almond meal
1/4 cup of self-raising flour
1/4 cup liqueur (brandy, Cointreau, Amaretto). This is optional.
Cream butter and sugar in a food processor till light and fluffy. Add almond meal, eggs and liqueur. Mix well. Add flour last and mix in.
Spread some raspberry jam at the base of your pastry and then spoon frangipane filling into the tart base (over the jam).
Plop some frozen raspberries all over the tart and then put in the oven and bake for 15 mins (your oven should still be at 180 degrees celsius). Next sprinkle your flaked almonds all over the tart and bake for another 10 mins or until the tart feels springy to touch.
Serve with whipped cream.