Drum roll please… finally a baking related post! The last sweet thing I wrote about was way back in April and now we’re hurtling towards Autumn. If I’m honest, I think I fell a bit out of love with baking over the summer, holidays, post holiday weight gain and a quest to lose such weight dictated that cakes and other sweet treats were strictly off the radar.
As luck would have it, I still haven’t shifted the weight and I think it would be unfair to deny the blog some delightful treats!
I do enjoy pastry work and as part of our Rachel Khoo inspired supperclub one of my offerings was a delicious raspberry and almond tart.
Crisp, short, buttery pastry filled with a soft, sweet frangipane topped with sharp fruits. This makes a really special dessert and is delicious served warm with ice cream or whipped cream and some fresh raspberries.
Now the recipe is based on one by Rachel Khoo, however I did change it up slightly. I use a sweet shortcrust pastry recipe by Dan Lepard which I stick to religiously and I also blind baked the case before filling, something which Miss Khoo skips also. I think you must do this to create a crispy bottom, as frangipane is full of excess oil in the butter and nuts which will just seep into uncooked pastry resulting in soggy bottom.
What’s your favourite kind of tart?
Raspberry Frangipane Tart
1 x qty of Dan Lepard short pastry (see link above) – otherwise shop bought is fine
For the frangipane:
125g butter, softened
125g caster sugar
125g ground almonds
1 tbsp plain flour
1 x large punnet of raspberries – about 250g
Line a 23cm tart tin with the pastry, prick lightly with a fork and chill for about 30 mins. Take out of the fridge and line with baking parchment. Fill this with baking beans and this should go into an oven preheated at 170C for around 15 minutes. Then remove the beans / parchment and put back in the oven for another 10 mins until the base is a bit more golden.
Whilst the pastry is in, make the frangipane. Cream the butter and sugar until it’s nice and light and fluffy. At this point add the eggs one at a time, beating the mixture in between additions. When everything is mixed together, add the ground almonds and plain flour and beat again until you get a nice thick paste.
After the second part of the blind bake, take the pastry out of the oven and add the frangipane filling, spreading it evenly. top with the raspberries. Put the tart back in the oven for about 35 – 40 minutes at 180C, or until the frangipane is golden and set slightly in the middle.
Cool in the tin slightly. Serve warm or at room temperature. If made in advance, then do refrigerate but bring up to room temp or warm up prior to serving.