Raspberry Frangipane Tart

Ingredients

• 450 grams Sweet shortcrust pastry or Ready-made 9-inch pastry case. (I used my gluten-free shortcrust pastry.)
• 150 grams Unsalted butter (Room temperature)
• 150 grams Sugar (Caster or fine white sugar)
• 2 Large Eggs
• 1 teaspoon Lemon juice ((You can also use Almond extract))
• 100 grams Ground almonds
• 50 grams All-purpose flour ((I used gluten free all-purpose flour also known as GF plain flour in the UK))
• 4 Tablespoon Raspberry Jam
• 100 grams Raspberries ((Or desired amount))
• 20 grams Flaked Almonds (Optional)
• 1 Teaspoon Powdered sugar for dusting (Optional (AKA Icing sugar))

Instructions

1. 1

   --- Pastry Base ---

2. 2

   Follow instructions on my sweet shortcrust pastry recipe (linked above) and blind bake pastry ready for the filling. Alternatively, you can use shop bought gluten free shortcrust pastry following the manufactures instructions but I do recommend you give my recipe a try as it is so easy to make.

3. 3

   --- How to make Raspberry Frangipane Tart ---

4. 4

   Preheat oven to 170°C/325°F/Gas Mark 3

5. 5

   Beat butter and sugar together until it looks light and fluffy.

6. 6

   Beat in eggs gradually to butter and sugar mixture and add lemon juice.

7. 7

   Mix together flour and ground almonds. Then fold in almond and flour mix until fully combined.

8. 8

   Spread the raspberry jam evenly on the pre-prepared pastry shell.

9. 9

   Spoon in frangipane mixture and gently spread evenly in the tin.

10. 10

    Push the raspberries into the frangipane filling. Place the raspberries evenly in the tin leaving space between each to allow the frangipane to rise during baking. Sprinkle with flaked almonds.

11. 11

    Bake in the oven for 55-60 minutes until it is a light golden brown. remove from the oven and leave to fully cool before serving. (Check the frangipane with a skewer and that it comes out clean. Some oven temperatures may vary so be sure that the center is fully baked before removing it from the oven).

12. 12

    Once fully cooled dust with a little powdered sugar if desired.