Sunday, 13 November 2011

Raspberry frangipane tarts

raspberry frangipane on

To make these gorgeous, sticky, sweet, spongey little tarts, you will need:

100 grams of ground almonds
100 grams of softened butter
1 free range egg
90 grams of golden caster sugar
1 tbsp pure vanilla extract
1 orange
200 grams of raspberry jam
6 small shortcrust pastry cases
Icing sugar, for dusting
Clotted cream, to serve

Pre-heat your oven to gas mark 5. Crack the egg into a mixing bowl and add the almonds, butter and caster sugar. Grate in the zest of half the orange and add the vanilla extract. Using a spoon mix everything together until combined.

Next, lay out the pastry cases onto a baking tray. In each case spoon 1 teaspoon on jam, then 1 heaped teaspoon of the frangipane mixture, then another teaspoon of jam and another heaped teaspoon of the mixture. Spread the layers out a little as you go. Don't worry about being too neat. It's nice to let the jam ooze out through the frangipane when cooked.

Place the tray on the middle shelf in your oven and cook for 20 minutes. When ready the top of the tarts should be golden brown and oozing with a little of the jam. Serve warm with a large dollop of cream and a dusting of icing sugar.


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