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Frangipane & Raspberry Tart

Recipe created by Iron Chef Shellie



225g plain flour
150g unsalted butter, chilled, chopped
2 Tbsp pure icing sugar
1 egg yolk
1 Tbsp chilled water
100g unsalted butter
100g caster sugar
2 large eggs
50g plain flour
75g ground almonds
a couple of drops of almond extract
8-10 tsp Barker's Raspberry Jam


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
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
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)
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
Spread frangipane filling over the base of the pastry case and add teaspoons of Raspberry Jam over
Bake for 20-25 minutes, or until filling is golden

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