Pastries Recipes - Frangipane Tart Recipe

Ingredients

SERVES 10

For the pastry:

• 100g/4oz caster sugar

• 50g/2oz ground almonds

• 100g/4oz plain flour

• 75g/3oz butter (cut into small dice)

• 1 large egg

• 1 egg yolk

• Grated zest of 1 small lemon

• 2 teaspoons water

• Pinch of salt

For the filling:

• 50g/2oz butter

• 50g/2oz caster sugar

• 50g/2oz ground almonds

• 50g/2oz white breadcrumbs

• 1 large egg

• 3 drops almond essence

• 4 tablespoons raspberry jam

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Method:

1. To make the pastry, put the sugar, almonds and flour into a blender or food processor and blend at full speed for a few seconds. Add the butter and work again until just blended. The mixture should resemble fine breadcrumbs.

2. Add the egg and egg yolk, the lemon zest, water and salt. Work again until the pastry balls. Wrap in Clingfilm and refrigerate for 2 hours.

3. Preheat the oven to 190°C/375°F/Gas mark 5. Roll the chilled pastry out and use to line a 20cm/8in loose-bottomed tart tin. If it breaks it can be repaired by pressing with your fingers.

4. Make the shell as even as possible, with a double thickness round the edges and pushed right up to the top as it will shrink as it bakes. Be careful to press into the bottom edges to eliminate air between the tin and the pastry.

5. To make the filling, put the butter, sugar, almonds and breadcrumbs into the blender and work briefly to mix. With the machine running on full speed, add the egg and almond essence until combined to a smooth paste.

6. Put the shell on a baking tray, prick the base with a fork and line with aluminum foil. Fill with baking beans and bake blind for 10 minutes.

7. Remove the foil and beans and leave to cool slightly, then fill the base with a layer of raspberry jam. Cover this with the almond paste. Scrape the surface smooth and level.

8. Return to the oven and bake for 25 to 30 minutes, until risen and lightly browned.