Raspberry Frangipane Tarts

If you’re a fan of nut based desserts, you may have tried a frangipane filling. It’s an almond paste that is used to fill tarts, galettes or pastries and is particularly delicious when paired with fruit. Raspberries, when cooked in the filling not only look fabulous but also taste lovely in this tart. Short crust pastry, a delicious, sweet, nutty filling and tart, jam-like raspberries. Do I need to even explain how good all that is together?

Though it is Autumn in my part of the world, I am greatly influenced by spring vibes from across the world. When I posted a picture of these tarts on Instagram, quite a few said, they’re reminded of Spring. I wish!
But for now, I am slowly moving towards cosy crumbles, baked breakfasts and apples and pears. Can’t wait to share with you!

Raspberry Frangipane Tartlets
Yields 4 tartlets

For the pastry
1 cup 150 g plain flour
1/4 cup, icing sugar mixture
100 g chilled butter, roughly chopped
1 egg yolk

For the filling
100 unsalted butter, softened
1/2 cup castor sugar
1 egg
1 yolk
1 cup almond meal
1/4 cup plain flour
fresh raspberries
sliced almonds

To make the pastry, process the flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Gently knead on a lightly floured surface until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 15 minutes to rest.

Divide the dough into 4 parts. With your fingers,  press the dough along the bottom and sides of 4, 10 cm loose bottomed pans to form an even crust. Trim edges. Place in the fridge for 30 minutes to rest.

Preheat oven to 200 degrees C (180 degrees C fan-forced). Place the tart pan on an baking tray. Line with baking paper and fill with pastry weights or dried rice or beans. Bake in preheated oven for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until pastry is light golden. Remove from oven and allow to cool slightly. Reduce oven to 180 degrees C.

Meanwhile, make the frangipane filling. Using an electric mixer or by hant beat the butter and sugar together until pale and creamy. Beat in the egg and egg yolk. Add in the almond meal and flour and mix with a wooden spoon. Divide and spoon the mixture between the tart pans. Arrange fresh raspberries and sliced almonds over the filling.
Bake for 20-25 minutes or until frangipane has set. Remove from the oven and cool to room temperature.