Raspberry And Frangipane Tart

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 500 g ready-made shortcrust pastry
• 200 g butter
• 200 g caster sugar
• 2 eggs, beaten
• 2 egg yolks
• 4 teaspoons kirsch (optional)
• 200 g ground almonds
• 4 tablespoons plain flour
• 85 good quality raspberry jam
• 110 g fresh raspberries
• icing sugar

Recipe

• 1 preheat oven to 200c/400°f.
• 2 roll out the pastry and use it to line a 25cm tart tin.
• 3 prick the base lightly all over with a fork and refrigerate again until firm.
• 4 make the frangipane: cream the butter in a bowl, gradually beat in the sugar, and continue beating until the mixture is light and soft.
• 5 gradually add the eggs and yolks, beating well after each addition.
• 6 add the kirsch if it is being used, and then stir in the ground almonds and flour.
• 7 spread the jam evenly over the base of the chilled pastry case.
• 8 sprinkle with the raspberries so that they are evenly spaced.
• 9 pile the frangipane over the raspberries and use a spatula to smooth it.
• 10 bake the tart near the top of the oven for ten minutes or until the pastry is beginning to brown.
• 11 turn down the oven temperature to 180c/350f and bake for a further 40- 45 minutes or until the frangipane is set.
• 12 dust with icing sugar just before serving.