Raspberry Frangipane Tart (delish-uk)
Raspberry Frangipane Tart
by GABRIELLA ENGLISH
This frangipane tart is a glorious bake. If you didn't know, frangipane is a delicious tart filling made with ground almonds to give a delicious nutty flavour, but it also adds plenty of moisture. The addition of raspberries and lemon gives delicious sharp fruity flavour which complements the frangipane perfectly. This would be delicious served with vanilla ice cream or custard.
MAKES:8 - 10
FOR THE PASTRY
180 g plain flour
90 g cold, unsalted butter (we used Kerrygold Irish Butter)
50 g caster sugar
3 medium egg yolks, plus 1 egg white
FOR THE FILLING
150 g soft, unsalted butter
150 g caster sugar
Zest 1 lemon, plus 2tbsp lemon juice
1 medium egg, plus 2 egg yolks
150 g ground almonds
50 g plain flour
3 tbsp. raspberry jam
150 g raspberries
30 g flaked almonds
To make the pastry, pulse the flour and butter together in a food processor until it resembles fine breadcrumbs. Add the sugar and egg yolks (set the egg white aside for later) and pulse again until the mixture comes together. Transfer to a mixing bowl and lightly knead until it comes together as a smooth dough. Shape into a disc, wrap in cling film and chill until firm, 20-25 minutes.
While the pastry is chilling, make the frangipane filling. In a mixing bowl beat together the butter, sugar and lemon zest with a hand held electric mixer or freestanding mixer until light and fluffy, 3-4 minutes. Add the egg and egg yolks and beat well then fold through the ground almonds, flour and lemon juice until well combined. Set aside.
Pre-heat the oven to 190° (170°C fan) gas mark 5. To bake the pastry, roll it out to a roughly 1/2cm thick circle just larger than the tart tin on a lightly floured surface then transfer to the tart tin and press into the sides to make sure there are no cracks. Cut off the excess pieces around the edge then return to the fridge to firm up, about 20 minutes.
Once chilled, line the inside of the pastry with greaseproof paper and fill with baking beans to blind bake it. Bake for 15-18 minutes until the edges feel firm then remove the pastry and baking beans. Brush the insides of the pastry with egg white to create a seal and prevent any leaks. Return to the oven for 5-8 minutes, until light golden brown.
Lower the oven to 180°C (160° fan) gas mark 4. Spread the jam over the base of the pastry then top with the frangipane mixture. Top with the raspberries and scatter over the flaked almonds. Bake for 35-40 minutes, until just firm in the middle. Leave to cool slightly before removing from the tin and serving.
https://www.delish.com/uk/cooking/recipes/a37373581/frangipane-tart/
by GABRIELLA ENGLISH
This frangipane tart is a glorious bake. If you didn't know, frangipane is a delicious tart filling made with ground almonds to give a delicious nutty flavour, but it also adds plenty of moisture. The addition of raspberries and lemon gives delicious sharp fruity flavour which complements the frangipane perfectly. This would be delicious served with vanilla ice cream or custard.
MAKES:8 - 10
FOR THE PASTRY
180 g plain flour
90 g cold, unsalted butter (we used Kerrygold Irish Butter)
50 g caster sugar
3 medium egg yolks, plus 1 egg white
FOR THE FILLING
150 g soft, unsalted butter
150 g caster sugar
Zest 1 lemon, plus 2tbsp lemon juice
1 medium egg, plus 2 egg yolks
150 g ground almonds
50 g plain flour
3 tbsp. raspberry jam
150 g raspberries
30 g flaked almonds
To make the pastry, pulse the flour and butter together in a food processor until it resembles fine breadcrumbs. Add the sugar and egg yolks (set the egg white aside for later) and pulse again until the mixture comes together. Transfer to a mixing bowl and lightly knead until it comes together as a smooth dough. Shape into a disc, wrap in cling film and chill until firm, 20-25 minutes.
While the pastry is chilling, make the frangipane filling. In a mixing bowl beat together the butter, sugar and lemon zest with a hand held electric mixer or freestanding mixer until light and fluffy, 3-4 minutes. Add the egg and egg yolks and beat well then fold through the ground almonds, flour and lemon juice until well combined. Set aside.
Pre-heat the oven to 190° (170°C fan) gas mark 5. To bake the pastry, roll it out to a roughly 1/2cm thick circle just larger than the tart tin on a lightly floured surface then transfer to the tart tin and press into the sides to make sure there are no cracks. Cut off the excess pieces around the edge then return to the fridge to firm up, about 20 minutes.
Once chilled, line the inside of the pastry with greaseproof paper and fill with baking beans to blind bake it. Bake for 15-18 minutes until the edges feel firm then remove the pastry and baking beans. Brush the insides of the pastry with egg white to create a seal and prevent any leaks. Return to the oven for 5-8 minutes, until light golden brown.
Lower the oven to 180°C (160° fan) gas mark 4. Spread the jam over the base of the pastry then top with the frangipane mixture. Top with the raspberries and scatter over the flaked almonds. Bake for 35-40 minutes, until just firm in the middle. Leave to cool slightly before removing from the tin and serving.
https://www.delish.com/uk/cooking/recipes/a37373581/frangipane-tart/