After a hot summer's day, a light, not too sweet dessert is the perfect way to finish off the family dinner. Today I'm sharing my Raspberry and Almond Frangipane Tart recipe and I've included some tips for making the perfect pastry case, every time. Plus there's a few options for adapting this recipe when your time poor or not motivated to fiddle around in the kitchen making your own pastry :)
Raspberries are summers bounty and they work so well with the velvety frangipane filling and that soft, buttery pastry. I also make this dessert in the winter with blueberries and honey and its soul warming and delicious :)
- Clean- your utensils, work surfaces etc. must be spotlessly clean. I use a food processor because its quick and it avoids over handling the pastry.
- Cold- your butter must be cold, your hands must be cold and your work surface must be cold. I'm fortunate enough to have granite bench tops but investing in a marble chopping board is a great alternative for rolling pastry.
- Less is more- work quickly, don't over work your pastry and only use a light dusting of flour when rolling. Roll pastry between sheets of baking paper and before rolling, shape your pastry the way you want it rolled- for a round tin, shape your pastry into a ball, for a rectangular tin, shape your pastry into a rectangle etc. and then roll to spread it to the desired size.
- Rest- once your pastry is made, wrap it in cling wrap and rest it in the fridge for at least 30 minutes. Quickly roll the pastry and pop it into your tin, cover it loosely with cling wrap and rest again in the fridge for 30 minutes to prevent shrinkage. I usually leave my pastry "proud" and trim it level with the tin, just before blind baking (I'm not sure you're meant to do this but it works for me).
- Heat- always preheat your oven before blind baking and to avoid a soggy bottom, place a cookie sheet in the oven while its heating and place your tart tin directly on top to bake.
If you would like to give my Raspberry and Almond Frangipane Tart a try, you can download the recipe HERE or right click on the photo below and save to your computer for later: