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Raspberry Frangipane Tart
The perfect tart made with fragrant Frangipane filling, tart raspberries and crisp pastry.
Course
Dessert
Cuisine
French
Keyword
Frangipane tart, Milk tart recipe, Raspberry frangipane tart
Prep Time
25
minutes
minutes
Cook Time
30
minutes
minutes
0
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
-10
Calories
448
kcal
Author
Alida Ryder
Ingredients
for the pastry
200
g
flour
50
g
icing sugar
125
g
cold butter
diced
1
egg yolk
3-4
tablespoons
ice water
for the filling
150
g
butter
room temperature
150
g
caster sugar
2
ml
almond essence
2
eggs + 1 egg yolk
150
g
ground almonds
50
g
flour
200
g
raspberries
5
tablespoons
raspberry preserves/jam
Instructions
To make the pastry, combine the flour, icing sugar and butter in a food processor and pulse until the mixture resembles chunky breadcrumbs.
Add the egg yolk and with the motor running, add the ice water, spoon by spoon until the pastry comes together and forms a ball.
Remove from the processor and wrap in clingfilm. Place in the fridge and allow to chill for 30 minutes.
Pre-heat the oven to 180°c.
When the pastry has chilled, roll out to fit your tart dish and line the bottom and sides.
To make the frangipane filling, cream together the butter and sugar until light and fluffy.
Add the essence, eggs and egg yolk and mix until combined.
Fold in the ground almonds and flour and set aside.
Spread the raspberry preserves over the pastry (to cover the bottom surface) and dollop on the Frangipane mixture.
Spread and smooth the creamy filling and dot the surface with the fresh raspberries.
Place the tart in the oven and allow to bake for 30 minutes.
When the tart is baked, remove from the oven and allow to come to room temperature before serving.
Nutrition
Calories:
448
kcal
|
Carbohydrates:
56
g
|
Protein:
8
g
|
Fat:
23
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
58
mg
|
Sodium:
103
mg
|
Potassium:
78
mg
|
Fiber:
4
g
|
Sugar:
27
g
|
Vitamin A:
431
IU
|
Vitamin C:
7
mg
|
Calcium:
57
mg
|
Iron:
2
mg