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Raspberry Frangipane Tarts The Seasonal Cookbook

Raspberry Frangipane Tarts The Seasonal Cookbook. Want to try these four small Raspberry Frangipane Tarts from Bonne Maman The Seasonal Cookbook+?


Raspberry Frangipane Tarts:

With recipes developed, tried and tested by baking expert Moyra Fraser there should be no ‘soggy bottoms’.


Ingredients:

175g (6 oz) plain flour, plus extra for dusting

75g (3 oz) butter

25g (1 oz) caster sugar

1 egg yolk

1 tbsp almond extract

For The Filling:

175g (6 oz) Bonne Maman Raspberry Conserve

2 large free-range eggs

150g (5oz) mascarpone cheese

75g (3oz) caster sugar

50g (2 oz) ground almonds

25g (1 oz) flaked almonds

To Finish:

1 tbsp icing sugar, to dust

1 x 200ml tub crème fraîche

Raspberry Frangipane Tarts Method:

Preheat the oven to 200°C (fan oven 180°C), gas mark 6.

To make the pastry, put the flour, butter, caster sugar and egg yolk into a food processor or blender and pulse until it reaches the consistency of breadcrumbs.

Place 3 tablespoons water in a cup and stir in the almond extract. With the motor running, add enough water, a little at a time, until the mixture just begins to form a dough. Roll out the dough on a lightly floured surface and line 4 x 12 cm (5 inch) ceramic flan dishes. Prick the pastry all over with a fork and refrigerate until needed.

Bake the pastry cases blind in the preheated oven for about 12-15 minutes, until cooked and golden brown.

To assemble the tarts, spread the conserve over the base of the pastry cases. Separate the eggs and mix together the egg yolks, mascarpone, sugar and ground almonds. Whisk the whites in a clean, dry bowl to stiff peaks and fold into the mascarpone mixture. Pour this over the raspberry bases and top with the flaked almonds.

Reduce the oven temperature to 180°C (fan oven 160°C), gas mark 4 and bake the tarts for about 15-25 minutes.

The Tarts are cooked when the tops have risen a little and the mixture is set and golden. Lightly dust with icing sugar and serve warm with a dollop of crème fraîche.

Cook’s tips:

The tarts can be made up to 1 day ahead and kept in an airtight container. 

Warm in a low oven for 10 minutes before serving.

This is a guest post:

Bonne Maman the Seasonal Cookbook is available from WH Smiths and independent book retailers nationwide as well as online. RRP £14.99 paperback.

No payment was received.

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5 responses to “Raspberry Frangipane Tarts The Seasonal Cookbook”

  1. Margarett Murphy says:

    I could just eat one of these.

  2. Tamar SB says:

    They look so tasty and pretty!

  3. Winnie says:

    Definitely my kind of tarts 🙂 They look FANTASTIC !!

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