For the pastry (Recipe from Konditor and Cook)
50g caster sugar
1 egg yolk
100g salted butter
150g plain flour
For the filling
225g / 8oz unsalted butter, softened
225g / 8oz caster sugar
225g / 8oz ground almonds
3 free-range eggs
50g / 2oz plain flour
1 jar raspberry jam
1 box/ punnet fresh or frozen raspberries
flaked almonds, for sprinkling
For the pastry
- Combine the sugar and egg yolk in a medium bowl with a wooden spoon and then add the cold cubed butter. Using the spoon or your fingers combine them together.
- Sift the flour into the bowl and quickly work everything into a dough, being careful not to overwork as this will result in a tough pastry.
- Shape into a ball/ flat slab, wrap in film and chill for 1 hour.
- Roll out the pastry on a lightly floured surface to 3-4mm thick and use to line a 25cm loose-bottomed tart tin. Chill for 30 minutes.
- Preheat oven to 175°C/gas mark 4. Line the pastry case with aluminum foil, draping it over the edges a little and fill with baking beans or rice.
- Bake blind for 15 minutes then remove from the oven and leave to stand for 5 minutes.
- Lift out the foil with the beans or rice and return the pastry case to the oven for 5-10 minutes, until the pastry is golden brown and crisp.
- Remove from the oven and leave to cool
For the filling
- In a separate bowl beat the butter and sugar together until light and fluffy.
- Add the eggs one by one, mixing well after each addition. You can add a little flour to the mixture to prevent curdling.
- Fold in the flour and ground almonds and mix until well combined.
- Generously spread the raspberry jam over the base of the pastry case.
- Spread half of the raspberries over the raspberry jam.
- Fill the tart case with the frangipane batter and then top with the remaining raspberries and the flaked almonds.
- Bake the tart for 20 minutes, or until the filling is set and golden-brown.
- Allow to cool in the tin and then ‘dust’ with icing sugar just before serving.