Raspberry Frangipane Tart

Thanks to Katherine for this delicious recipe.  The tart is beautiful and I thought the raspberries looked like love hearts, so it would be a great one to make for your true love (although not on Valentine's Day as raspberries wouldn't be in season!)

 from ‘ The New Vegetarian’ by Heather Thomas

Frangipan filling

115g/ 4oz Butter

115g/ 4 oz Caster Sugar ( I used Demerara though)

2 eggs

115g / 4 oz ground almonds

15g / ½  oz plain flour

About 220 g of raspberries (but could be a pear or strawberries cherries any summer fruit)

Pastry

200g / 7 oz plain flour

Pinch of salt (I didn’t bother with this)

100g/ 3 ½ oz butter cut into dice

1 table spoon vanilla sugar (just used some Demerara )

1 large egg yolk

Cold water / for mixing.

Make the pastry – sift flour and salt into a bowl and rub in the butter. Add the sugar and then bind with the egg yolk and a little cold water if necessary.  Chill for ½ an hour (that’s the pastry!).  Roll out and line a well buttered 25cm, 10inch tart tin. You can chill while you make the filling.

Cream the butter and sugar together beat in the eggs, beat in the ground almonds. Spread over the pastry and then pop in the raspberries in a nice pattern

Bake for 15 mins at 200C 400F gas mark 6 then turn down heat to 170C 325F Gas mark 3 for another 15 or until frangipan is firm and golden. (I think I just turned it down to 180C though. I dusted with icing sugar but you could do like a honey or an apricot glaze. Looks impressive but is quite simple to make.