I have a special weekend recipe for you all! This is my frangipane tart and it is simple and vary versitile. You can replace the berries with figs, nuts, poached pears, orange, stewed apple, honey and pistachio and even chocolate!
Today I have used raspberries, blueberries and some flaked almonds with a hint of lemon using zest in the frangipane mix. Hope you have fun with this recipe and enjoy!
Shortcrust pastry
1 1/2 cups flour
125g unsalted butter
1 egg
1/2 cup sugar
In a processor mix together flour and butter until a breadcrumb consistency. Add in the egg and sugar and pulse until a dough forms. Remove from processor and knead to come together. Wrap with plastic wrap and refrigerate for 20mins.
Frangipane Mix
150g unsalted butter, softened
1tsp vanilla extract
2/3 cup caster sugar
2 eggs
1 1/2 cups almond meal
2tbs cornflour
Lemon, lime or orange zest (optional)
your choice of toppings e.g. berries, sliced figs, crushed or flaked nuts
Beat butter and sugar in a bowl until light and fluffy. Add vanilla extract. Add in 1 egg at a time beating well after each addition. Fold in the cornflour and almond meal.
Roll out pastry, cut and line small tart tins.
Fill each pastry shell with frangepane mix and place toppings on top.
Bake at 180 degrees for 30minutes
Serve warm or cold and enjoy!
Happy Baking xx
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