Michel Roux's Raspberry Frangipane Tart

  • Preparation Time25 mins
  • Cooking Time45 mins
  • Serves8
  • DifficultyMedium

PASTRY

150g soft butter
90g sugar
2 x eggs
Salt
240g flour
75g ground almonds

CRÈME D’AMANDE

200g soft butter
200g sugar
200g ground almonds
2 tablespoons of flour
4 x eggs
Generous splash of dark rum or cartagen (fruit based liquor)
3 tablespoons of raspberry jam
250g raspberries

PASTRY:

 

Add butter with the sugar then eggs till mixed together with a pinch salt. Add the flour and ground almonds. Bring it all together and make sure there are no lumps. Wrap in cling film and put into the fridge to cool for 2 hours. Then put some flour down on your surface and roll out the pastry to around a 5mm thickness. Work quickly and roll the pastry onto your rolling pin and then roll it across your tart tin and gently push the pastry into the base and side of your 24cm tart tin. Put this back into the fridge while you make your filling. 

 

CRÈME D’AMANDE:

 

Mix butter with electric beaters until light and fluffy. Add the sugar and whisk again until pale. Add ground almonds and mix again. Add the flour and continue to mix with whisk. Next whisk in the eggs, one at a time. Add a splash of the liquor and mix again.

 

Get the tart out of the fridge to start layering the tart.

 

Spread a little raspberry jam on the bottom and then spoon in the almond cream on top and level out with flat with the back of a spoon. Next push in a generous amount of raspberries and bake at 180˚C fan for 45 mins on the middle shelf or until golden and cooked through. Remove from the oven and leave to cool slightly. Take it out from it’s tin and slice up and serve.