Shopping list
1 roll fresh puff pastry
4 tablespoons butter, room temperature
65g caster sugar
65g almond flour
1 free-range organic egg (L)
½ teaspoon almond extract
300g fresh raspberries
Icing sugar, for dusting
Today we are baking a very tasty raspberry tart filled with frangipane. A perfect recipe, easy to make with store-bought puff pastry. Even the little monsters like the tart. Sweet but not too sweet, and the raspberries are delicious! Then a thin layer of powdered sugar on top to finish it off—delicious!
How you make a Raspberry Frangipane Tart
Cut the pastry to the size of your tin.
The dough should overhang, slightly.
Press the dough into the tin, in the corners.
Beat the butter and sugar until creamy.
Scrape down the sides in between.
This takes about 2-3 minutes.
Then add the almond flour.
Add the almond extract and beat in.
Then beat in the egg.
When all is well combined it's done.
Fetch the baking tin from the freezer
Poke holes in the bottom of the pastry using a fork.
Spread the frangipane evenly over the bottom.
Press the raspberries into the filling roll the edge inward.
Bake the tart in the middle of the oven for 25-30 minutes.
Let the raspberry tart cool slightly and lift it out of the tin by the paper.
Cut the tart into small or bigger squares and dust the squares lightly with icing sugar.
Truly delicious, enjoy!