raspberry frangipane tart

It all began with a raspberry tart from my local bakery whilst I was in Paris last year. I love raspberry tarts and every one I've sampled in Paris has always been a little different. Some are nothing more than a crisp tart shell filled with berries; some have a crème patissiere filling, whilst others have a frangipane base topped with fresh berries. This one had a frangipane base topped with a berry compote rather than jam. It was delicious and I knew it was something I'd like to create at home.

Well raspberries are plentiful at the moment and not too expensive so I set to work trying to recreate that special tart. Rather than making individual tarts I decided to make a singular larger tart.

Why I decided to make pastry on a 30°C day is beyond me. When I tried to roll out the pastry, it melted so there I was at 9.00 p.m lining the tart shell when the weather had cooled down a little. 

The beauty of a frangipane tart, is there is no need to pre-bake the tart shell. Whilst the recipe sounds like a lot of work, many of the stages can be made ahead and put together at the last moment. I made both the pastry and the Crème pâtissière ahead of time. I made the frangipane in the food processor so it took 5 minutes to make from whoa to go. The raspberry compote only takes a few minutes to prepare as well and you could always leave this step out and use  some raspberry jam.

Whilst I used my own pastry recipe and compote recipe, the filling is based on the one I found here. I was supposed to top the tart completely with fresh berries but the compote was so pretty I didn't want to hide it from view. I now have 2 extra punnets of raspberries in the fridge that I know, won't be going to waste.

Here's the recipe for you. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Raspberry Frangipane Tart – makes a deep 17cm tart or a shallow 22cm
¼ cup icing sugar (confectioner’s sugar)
¼ cup almond meal
175g plain flour
Pinch salt
110 g (4 oz) cold unsalted butter, diced
1 egg yolk lightly beaten

Crème pâtissière
1/3 cup milk
1/4 of a vanilla pod or 1 tsp vanilla extract
20 g sugar
1 tsp flour
1 tsp cornflour
½ beaten egg
5 g unsalted butter

50g unsalted butter
50g caster sugar
½ beaten egg
50g almond meal
Pinch salt
1 tsp plain flour
1 tsp rum
1 quantity crème patissiere

Raspberry Compote
250g frozen raspberries
75g (⅓ cup) caster sugar 
1 tbs water
7g cornflour mixed with 1 tbs water
A squeeze of lemon or lime juice

1-2 punnets raspberries

To make the pastry, combine all the dry ingredients in a food processor, and whiz for a few seconds until well combined and free of lumps. Add the cold butter and whiz until the mixture resembles breadcrumbs. Add the egg yolk and whiz until a soft dough just starts to form around the blade. Remove the dough from the food processor and gather the pastry into a ball; flatten slightly before wrapping in plastic and placing in the fridge. You’ll only need about half of the pastry dough to make a 17cm tart or the full quantity to make a 22 cm tart. The pastry freezes well so just wrap the remaining pastry in plastic wrap and store in the freezer. 

Refrigerate the pastry for an hour and then roll out thinly - 3mm thick. Line a greased 17 cm flan tin with the pastry then return to the fridge for another 30 minutes during which time you can make the Crème pâtissière, the frangipane and the raspberry compote. 

Crème pâtissière
In a small saucepan, bring the milk, 10g of sugar and the vanilla pod to the boil. In a separate bowl, mix half the beaten egg with the remaining sugar, flour and cornflour.

Pour the milk over the egg mix, mix well, put back into the saucepan return to the heat and keep cooking for 1 min after the mix thickens. Add the butter, mix well to combine then cool and reserve.

Cream together the unsalted butter and sugar until light and fluffy. Add the egg followed by the almond meal, salt, flour and rum. You should end up with a soft paste. Stir in the cooled crème pâtissière.

In a small saucepan, bring half the frozen raspberries, the sugar and water to a simmer. To thicken the raspberries, add the cornflour mixture to the raspberries and allow to just simmer but don’t boil as the raspberries will fall apart. Cook gently until the mixture is quite thick then pour over the remaining berries and set to one side to cool. Add a squeeze of lemon juice to taste, stir through gently then place in the fridge until needed. You’ll need ½ cup of the compote for this recipe or 1 cup if you're making the larger tart. Store any remaining compote in the fridge and spoon over your muesli or serve with yoghurt.

Preheat the oven to 190°C. Fill the pastry shell with the frangipane mixture then level the surface with a knife. You only want the filling to come about halfway up the pastry shell. Place the tart on an oven tray in the preheated oven and bake at 190°C/375°F for 40 minutes until the frangipane filling has puffed and is golden brown. Remove from the oven, place on a rack and let the tart cool completely.

To assemble the tart - spoon the raspberry compote over the baked almond filling. You’ll need a full cup of the compote and more fresh raspberries to make the 22 cm tart. Place each raspberry around the edge of the tart facing down as close as possible to the next raspberry to create a nice circular pattern. Place in the fridge until serving time.

I'm yet to have a slice but I'll report back when I have. (I had my slice last night and it was delicious!)

See you all again next week with some more baking from my kitchen.

Bye for now,



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