Raspberry Almond Tart
A delicate French-style tart with almond frangipane and fresh raspberries
For the Sweet Pastry
- Plain flour 200g
- Icing sugar 50g
- Unsalted butter, cold 100g
- Large egg yolk 1
- Cold water 2-3 tbsp
- Salt Pinch
For the Almond Frangipane
- Unsalted butter, softened 100g
- Caster sugar 100g
- Large eggs 2
- Ground almonds 100g
- Plain flour 25g
- Almond extract 1/2 tsp
For the Topping
- Fresh raspberries 200g
- Apricot jam 3 tbsp
- Flaked almonds 25g
- Icing sugar For dusting
Method
1
For the pastry: Rub butter into flour and icing sugar until it resembles breadcrumbs.
2
Add egg yolk and enough cold water to bring the dough together. Wrap in cling film and chill for 30 minutes.
3
Roll out the pastry and line a 23cm tart tin. Prick the base with a fork and chill for 20 minutes.
4
Preheat oven to 180°C (160°C fan). Line the pastry with baking parchment and fill with baking beans.
5
Blind bake for 15 minutes, then remove beans and parchment and bake for a further 5 minutes until golden.
6
For the frangipane: Cream butter and sugar until light and fluffy.
7
Beat in eggs one at a time, then fold in ground almonds, flour, and almond extract.
8
Spread the frangipane evenly over the baked pastry case.
9
Arrange raspberries on top of the frangipane, pressing them in slightly.
10
Sprinkle with flaked almonds and bake for 25-30 minutes until the frangipane is golden and set.
11
Warm the apricot jam with a splash of water and brush over the tart to glaze.
12
Dust with icing sugar and serve warm or at room temperature.
Pro Tips
- Keep the pastry ingredients cold to ensure a flaky, tender crust.
- Don't overwork the pastry dough - this will make it tough.
- Blind baking ensures the pastry is fully cooked before adding the filling.
- Use fresh, ripe raspberries for the best flavour and appearance.
- The tart can be made a day ahead and reheated gently before serving.