How to Bake a Raspberry Frangipane Tart Recipe
Are you a fan of almond-flavored desserts? Then you're going to love this Raspberry Frangipane Tart recipe by Betty Bannerman Busciglio. This tart features a crisp and tender tart pastry filled with a creamy almond filling and topped with fresh raspberries. The secret ingredient? A layer of raspberry jam for an extra burst of flavor. Follow Betty's easy instructions to create this delicious dessert that is sure to impress your guests.
Ingredients:
- cup and a quarter of flour
- one and a half tablespoons of sugar
- a quarter teaspoon of salt
- two tablespoons of cold water
- an egg yolk
- half a teaspoon of vanilla
- half a teaspoon of water
- six tablespoons of cold butter
- a cup of ground almonds
- two tablespoons of flour
- one and a half teaspoons of almond extract
- quarter cup of seedless raspberry jam
- eight ounces of fresh raspberries
Cooking steps:
- Pulse the flour, sugar, and salt in a food processor briefly to mix.
- Add cold butter to the food processor and pulse until it is about pea-sized.
- Whisk together the egg yolk, water, lemon juice, and vanilla in a separate bowl.
- Pour the egg mixture over the flour mixture in the food processor and pulse until a dough starts to form.
- Transfer the dough onto wax paper and form it into a disk. Chill the dough in the refrigerator for an hour.
- Roll out the chilled dough between two sheets of wax paper to about an 11 or 12-inch circle.
- Transfer the rolled-out dough to a tart pan, pressing gently into the sides.
- Fold the excess dough over the rim to form a sturdy side crust.
- Chill the tart shell in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- Line the tart shell with foil and fill it with pie weights or dried beans.
- Bake the tart shell for 15 minutes, then remove the foil and weights. Bake for an additional 5 minutes.
- Let the tart shell cool completely.
- In a food processor, mix together softened butter, eggs, sugar, ground almonds, flour, and almond extract until well-blended.
- Spread a layer of raspberry jam onto the bottom of the cooled tart shell.
- Dollop the almond filling over the jam and spread it evenly.
- Place fresh raspberries on top of the almond filling.
- Lower the oven temperature to 350 degrees Fahrenheit and bake the tart for about 40 minutes, or until slightly browned on top.
- Remove the tart from the oven and let it cool.
- Dust the tart with powdered sugar and serve with chocolate sauce, if desired.
- Enjoy this delicious Raspberry Frangipane Tart recipe by Betty Bannerman Busciglio!
