This last week we’ve been on staycation, exploring Highland Perthshire – and a visit wouldn’t be complete without a trip (or two) to my favourite Aran Bakery. I decided to try and recreate their fruity frangipane tart, using Flora’s frangipane recipe from her Aran book (which I’ve also used in these twice baked almond croissants) and my go-to Bero shortcrust pastry. The result is a raspberry frangipane tart with sweet almond filling, zingy raspberries and crisp pastry. To make the tart, you will need:
For the pastry:
225g plain flour
100g butter (or 50g Trex, 50g butter)
25g caster sugar
Pinch of salt
Approx 2 tbsp water, to combine.
For the frangipane filling:
125g unsalted butter
125g caster sugar
100g ground almonds
50g self raising flour
Approx 3 tbsp raspberry jam
A good handful of raspberries (I used frozen)
Flaked almonds, to decorate.
First, make the pastry. Mix the flour and salt in a bowl, then rub in the fat. Using a knife to cut and stir, mix with cold water to form a stiff dough. Pop in the fridge to firm up for about thirty minutes.
Meanwhile, make the frangipane by beating the ingredients together until light and fluffy.
Preheat the oven to 190C/ Gas 5. Grease a tart tin (I used a 20cm tin) and roll the pastry out to the thickness of a pound coin, then use it to line the tin, pressing it into the edges. Spoon the raspberry jam on top of the pastry, spreading it out into an even layer. Top with the frangipane mixture and then add the raspberries, pressing them lightly into the almond mixture. Sprinkle with flaked almonds and bake for 30 – 35 minutes until golden brown (cover with foil if it browns too quickly).
Allow to cool before cutting into slices.
Delicious warm with a spoonful of whipped cream. What are you baking this weekend?