Raspberry Frangipane Tart

Recipe Vicki Ravlich-Horan, Images Brydie Thompson

Raspberry Frangipane Tart

I’m a sucker for frangipane! Wave an almond croissant in my direction and I will crumble. While frangipane goes beautifully with a buttery croissant, the addition of tart raspberries is a perfect complement. Other fruit like plums, apricots and blackberries will also work.

You will have more pastry than you need, but it can be frozen for next time.

125g butter, soft
½ cup sugar
1 egg
1 tsp vanilla paste (optional)
1¾ cups flour

Raspberry coulis
1 cup raspberries (fresh or frozen)
¼ cup sugar
½ tsp cornflour
1 tbsp lemon juice

100g butter, softened
⅔ cup caster sugar
2 size 7 eggs
1 cup ground almonds
250g (around 2 cups) fresh raspberries
½ flaked almonds

To make the pastry, place the soft butter in a food processor with the sugar and process until pale and creamy.  Add the egg and vanilla and process until well combined. Finally add the flour and process until it comes together in a ball.
Chill the pastry for at least an hour before rolling out.

Preheat the oven to 180°C. On a well-floured bench, roll the pastry to approx. 1mm thickness and line a 26cm tart tin. Cover with paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans, and cook for a further 5 minutes. Allow to cool slightly then spread the coulis over the pastry base which you can make while the pastry is cooking by placing the raspberries and sugar in a small pot and simmering for 5 minutes. Take off the heat and pass through a sieve to remove the seeds. Dissolve the cornflour in the lemon juice and add this to the raspberry coulis. Heat gently and stir well until the mix thickens, then take off the heat and cool.

To make the filling, beat the butter and sugar together with an electric beater until pale. Beat in the eggs then the ground almonds until well combined. Spread the almond mix over the pastry case. Dot the top with raspberries, then sprinkle over the flaked almonds.

Reduce the oven to 160°C and bake the tart for 35–40 minutes, until golden brown (cover with foil if it browns too quickly).

Serve warm or cool with a big dollop of cream.


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