Raspberry frangipane tarts
Ingredients
for 8 pieces
| 1 | rolled shortcrust pastry (approx. 32 cm in diameter) |
| 3 tbsp | apricot jam |
| 3 | egg yolks |
| 100 g | sugar |
| 100 g | shelled ground almonds |
| ½ | organic lemon, use grated zest only |
| 75 g | butter, melted |
| 3 | egg whites |
| 3 tbsp | white flour |
| 1 pinch | baking powder |
| 150 g | raspberry |
| icing sugar to dust |
How it's done
Base
Roll out the pastry, cut out eight circles (each approx. 11 cm in diameter). Place the pastry in the moulds, prick firmly with a fork. Spread the jam over the base. Cut little shapes (e.g. hearts) out of the remaining pastry, chill.
Filling
Beat the egg yolks and sugar until light and fluffy. Stir in the almonds, lemon zest and butter. Beat the egg white until stiff. Mix the flour and baking powder, fold into the mixture along with the egg white. Divide the mixture into the moulds. Press the berries into the mixture, top with the chilled pastry hearts.
Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the moulds and leave to cool on a rack. Dust the tarts with icing sugar.
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