This tart is awesome. It’s perfect for when you can’t decide between a pie or a cake and it makes a fabulous dessert for a potluck. I’m all about British baking these days and this recipe is one of Britain’s finest. Plus, it’s a great way to use up a jar of jam so you can make more.
This recipe comes from Paul Hollywood’s British Baking book and adds fresh raspberries to the classic tart that are “sheer perfection.” Paul dusts his tart with powdered sugar but I prefer to drizzle mine with a lemon-powdered sugar glaze because it looks so lovely. Try it! You won’t regret it.
*Naptime tip: Make and bake the tart shell while they’re awake. Then fill, bake and ice while they sleep. Spreading the frangipane is tricky business and can’t be done with a kid on your hip. Try dolloping it around then use an off-set spatula to spread it and fully cover the berries and jam.
For the pastry:
200 g plain flour
2 tablespoons powdered sugar
100 g cold butter, diced
1 teaspoon lemon juice
2-3 teaspoons ice cold water
For the frangipane filling:
100 g butter
100 g granulated sugar
Two large eggs
50 g plain flour
75 g ground almonds
A few drops of Almond extract
100 g raspberry jam (or another flavor)
20 g sliced almonds
1/3 cup Powdered sugar
To make the pastry, mix the flour and powdered sugar together in a bowl. Add the butter and cut it in with a pastry cutter until the mixture resembles fine breadcrumbs. Mix the egg with the lemon juice and 2 teaspoons of water. Stir liquid into the mixture, adding another teaspoon of water if necessary. (Alternatively, you can make it in a food processor; blitzing the flour, powdered sugar and butter together, then adding the liquid.) Bring the dough together, then wrap in plastic wrap and chill for at least 15 minutes.
Heat the oven to 400°F. Roll out the pastry on a lightly floured surface to about 1/8″ thick and big enough that it will cover your tart shell base with a little overhang. Fit the pastry into your tart pan and trim off excess. Line your pastry case with parchment paper and fill with dry beans or pie weights. Blind bake the shell for 12 to 15 minutes. Remove the weights and parchment and bake again for 2-5 minutes or until the pastry case feels dry and is very lightly colored. Turn the oven down to 350°F.
For the frangipane filling, beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs one at a time. Stir in the flour, ground almonds and the almond extract.
Spread the jam over the base of your crust and scatter over the raspberries. Top with the frangipane and spread evenly to cover berries. Sprinkle over sliced almonds.
Bake for 10 minutes then rotate pan and bake for 10 to 15 more minutes until the filling is golden brown on top. Leave to cool in the tart pan.
Dust with powdered sugar or drizzle with lemon icing to serve.