Raspberry Almond Frangipane Tart
Get ready to indulge in the exquisite flavours of our Raspberry Almond Frangipane Tart. This extreme baking creation combines the tangy sweetness of fresh raspberries with the rich nuttiness of almond frangipane, all encased in a buttery and flaky tart crust. In this blog post, we’ll guide you through the process of creating this delectable tart, from making the frangipane filling to assembling and baking the tart to perfection. Join us as we explore the ingredients, provide step-by-step instructions, and highlight the nutritional benefits of this delightful dessert.
Ingredients:
For the Tart Crust:
- 200g plain flour
- 100g unsalted butter, chilled and cubed
- 50g icing sugar
- 1 large egg yolk
- 1-2 tablespoons cold water
For the Almond Frangipane Filling:
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 100g ground almonds
- 1 tablespoon plain flour
- 1 teaspoon almond extract
For the Raspberry Topping:
- 200g fresh raspberries
- 2 tablespoons raspberry jam, warmed and strained
Instructions:
- Preparing the Tart Crust:
- In a large mixing bowl, combine the plain flour and icing sugar.
- Rub the chilled butter into the flour mixture until it resembles fine breadcrumbs.
- Add the egg yolk and gradually add enough cold water to bring the mixture together into a dough.
- Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
- Making the Almond Frangipane Filling:
- In a separate mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated.
- Add the ground almonds, plain flour, and almond extract. Mix until well combined.
- Assembling and Baking the Tart:
- Preheat your oven to 180°C (350°F) and lightly grease a tart tin.
- Roll out the chilled tart dough on a lightly floured surface to fit your tart tin.
- Carefully press the dough into the tin, ensuring an even thickness and covering the base and sides.
- Spread the almond frangipane filling evenly over the tart crust.
- Arrange the fresh raspberries on top of the filling, gently pressing them in.
- Bake in the preheated oven for 30-35 minutes, or until the tart is golden brown and the filling is set.
- Remove from the oven and let it cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
(per serving):
- Calories: 350 kcal
- Protein: 6g
- Carbohydrates: 30g
- Fat: 23g
- Fibre: 3g
- Vitamin C: 15% of the daily recommended value
- Calcium: 4% of the daily recommended value
- Iron: 6% of the daily recommended value
- Magnesium: 8% of the daily recommended value
Indulge in the delightful blend of tangy raspberries and nutty almond frangipane with our Raspberry Almond Frangipane Tart. This extreme baking creation combines a buttery tart crust, a luscious almond frangipane filling, and a topping of fresh raspberries, resulting in a dessert that is both visually stunning and incredibly delicious. Whether you’re serving it at a special occasion or treating yourself to a well-deserved dessert, this tart is sure to impress. So, put on your apron, gather the ingredients, and embark on a baking adventure that will tantalize your taste buds and satisfy your sweet cravings. Enjoy this exquisite tart with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent experience.
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