A yummy tart with fresh Raspberries baked into a frangipane base
Put flour and sugar into a bowl and rub in butter til it resembles cornmeal.
Add cream to egg yolks and pour into flour mixture.
Mix lightly with a fork til pastry holds togetherin a small ball. Add a bit of water if neccessary.
Knead on a floured surface just til it has all been worked through.
Wrap in plastic and refrigerate 3 hours.
Remove from fridge and let it warm 10 mins.
Roll out to fit a 9-inch tart pan with removable base. Press into pan, trim off edges and freeze until firm.
Cover pastry with scrunched baking paper filled with baking beans and blind bake in a 180C oven for 20 mins.
Remove paper and beans and cook a further 5mins til golden.
Remove from oven and let it cool.
Cream butter and sugar in a bowl.
Add egg yolks, stirring til smooth.
Beat in almonds and vanilla.
Spread almond cream into pastry shell and cover carefully with half the raspberries.
Sprinkle with 2 tspn sugar and bake in 180C oven for 40 mins.
Remove from oven and cool 2 hours.
Cover top with remaining 2 cups raspberries and dust with icing sugar.
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