Raspberry and almond frangipane tart


Heat oven to Mark 6/200°C. Grease a 20cm loose-based fluted tin. Unroll the pastry onto a rolling pin, then unroll over the tin. Press the pastry into the tin (it should hang over the edge slightly). Chill in the fridge for 20 mins.


Line the pastry case with baking paper and fill with baking beans. Bake blind for 10-15 mins, remove the baking beans, then return to the oven for 3-4 mins. Remove from the oven and reduce the oven temperature to Mark 4/180°C.


Using an electric whisk, beat together the butter and sugar until pale. Beat in the eggs, one at a time, until combined. Fold in the almonds, flour and almond extract, and beat for 1 min. Gently fold in the raspberries.


Spoon the filling into the pastry case, put on a baking tray and bake for 20-25 mins until golden. Leave to cool in the tin and dust with icing sugar to serve.


  • 375g ready-rolled shortcrust pastry
  • 100g butter, softened plus extra for greasing
  • 100g caster sugar
  • 2 free-range eggs
  • 100g ground almonds
  • 10g plain flour
  • 1tsp almond extract
  • 125g raspberries
  • 1tbsp icing sugar