This delicious recipe was supplied to Love British Food by Seasoned Cookery School. Take a look at their Baking courses now.
- 250g plain flour
- 1 tsp salt
- 140g unsalted butter, cold and cubed, plus extra for greasing
- 1 egg, beaten
- 2-3 tbsp cold water
- 50g icing sugar
- 200g raspberry jam
- 100g caster sugar
- 100g unsalted butter
- 100g ground almonds
- 1 large egg
- 1/2 tsp Almond Extract
- A handful of flaked almonds
- A handful of fresh raspberries
- Apricot jam, to glaze
- To make the pastry, place the flour, salt, icing sugar and butter in a bowl and rub together until the mixture resembles breadcrumbs. Add the eggs, then the cold water a little at a time until a ball of dough is formed. Tip the dough out onto a lightly floured surface to knead a little to bring the dough together. Wrap in cling film and rest in the fridge for 30 minutes.
- Grease an 8 inch round tart tin with butter. After the dough has rested roll out the dough out on a lightly floured surface to the thickness of a £1 coin and gently ease the pastry into the corners of the tin.
- Spread the jam over the pastry base.
- To make the frangipane, cream together the butter and sugar then add in the eggs, ground almonds and extract until you have a smooth mixture.
- Preheat the oven to gas mark 4/160C Fan/180C.
- Spread the frangipane mixture evenly over the jam then push in the raspberries. Scatter the flaked almonds on top then bake at 160°c for around 35-40 minutes or until risen and golden brown.
- Leave the tart to cool in the tin until warm, then remove and place on a cooling rack. Heat the apricot jam in a saucepan with a splash of water to make it thinner. Brush the jam onto the tart it finish it off.