22 Mar 2017

Individual Raspberry Frangipane Tarts Recipe

Individual Raspberry Frangipane Tart with Ice cream

I couldn't resist buying a punnet of huge raspberries after I spotted them on one of my favourite market stalls in Bridgnorth.  I know we should buy seasonal food but they said 'buy me' and so I did. These were some of the best raspberries I've ever eaten, in fact they were far superior to the ones I grow in my garden!

Small Frangipane Tarts

There isn't a huge amount of frangipane filling but it worked out perfectly for me.

Thermomix Method - Food Processor Method in Italics

You will need: 6 x 10cm tart tins with a loose base

  • 175g plain flour
  • 75g butter, cut into cubes
  • 25g icing sugar
  • 1 large egg, beaten
  • 60g butter, diced
  • 60g caster sugar
  • 1 egg
  • 50 g ground almonds
  • 1/2 tbsp plain flour
  • Punnet raspberries
  • Handful of flaked almonds
Place the flour, butter, sugar and egg into the TM jug 20 Secs/Speed 4.
Place the flour and butter in a food processor and whiz until the mixture resembles breadcrumbs. Add the sugar and mix in briefly, then add the egg . Whiz until the dough just comes together.

Wrap the pastry in clingwrap and chill in the fridge for 30 minutes. Remove from the fridge and allow to come up to room temperature. Roll the pastry out on a lightly floured surface and line the tins
Preheat the oven to 180°C and place a heavy baking sheet inside on the oven rack to heat up.

Prick the base of the pastry all over with a fork, now chill in the fridge for 30 minutes.

Line the pastry cases with crumpled baking paper and spread over a layer of baking beans. Place on the heated baking sheet and bake for 10 minutes. Remove from the oven and remove the baking paper and beans from the pastry case.

Weigh the ingredients into the bowl TM 1 min/Speed 3.
Place the butter and sugar into the food processor and blend until soft. Add the egg and whiz again. Add the ground almonds and flour and mix briefly.

Spoon a dollop of frangipane into each tart shell, and spread out evenly. place a few raspberries in each shell. Bake for 20 minutes at 180°C. Now open the oven door and sprinkle over the flaked almonds, bake for another 10 minutes. Cool and serve with ice cream or cream.