Recipe Index

Ingredients

• 5 oz plain flour, plus extra for dusting
• 1 pinch salt
• 3 oz cold butter, cubed, plus extra for greasing
• 2-3 tbsp cold water
• 8¾ oz raspberries, fresh or frozen
• 1 oz caster sugar, for the fruit
• 1/2 lemon, juiced
• 4 oz butter, softened
• 4 oz caster sugar, for the frangipane
• 2 eggs, beaten
• 4 oz ground almonds
• 1 oz plain flour, for the frangipane
• 1/2 tsp baking powder
• 1/2 lemon, zested
• 1 oz flaked almonds

Method

1. Make the pastry: rub the flour, salt and cold butter together until the mixture resembles breadcrumbs. Add cold water a spoonful at a time and bring together into a dough. Flatten into a disc, wrap and chill for 30 minutes.
2. Meanwhile put the raspberries, 1 oz sugar and the lemon juice in a small pan. Simmer for 5-7 minutes until jammy, then set aside to cool.
3. Heat the oven to 375°F. Grease a 9 in tart tin. Roll out the pastry on a floured surface and use it to line the tin, trimming the excess. Chill for 15 minutes.
4. Line the pastry with baking paper and baking beans and blind bake for 15 minutes. Remove the paper and beans and bake for a further 5 minutes until pale golden. Reduce the oven to 350°F.
5. Beat the softened butter and 4 oz sugar until light and fluffy. Beat in the eggs a little at a time, then fold in the ground almonds, 1 oz flour, baking powder and lemon zest.
6. Spread the cooled raspberry mixture over the pastry base in an even layer. Spoon the frangipane over the top and smooth it out, then scatter over the flaked almonds.
7. Bake for 35-40 minutes until risen, golden and just set in the centre. Cool in the tin for at least 20 minutes before slicing. Serve warm or at room temperature.

Prep: 15 min · Cook: 90 min · Total: 135 min

Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.