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    You are in: Home / Recipes / Raspberry and Frangipane Tart Recipe
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    Raspberry and Frangipane Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    25 mins

    45 mins

    Sherrie-pie's Note:

    From Leith's Recipe of the Day. I've never made this, but have always wanted to. Serve this with creme fraiche or greek yohurt.

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    Units: US | Metric


    1. 1
      Preheat oven to 200C/400°F.
    2. 2
      Roll out the pastry and use it to line a 25cm tart tin.
    3. 3
      Prick the base lightly all over with a fork and refrigerate again until firm.
    4. 4
      Make the frangipane: Cream the butter in a bowl, gradually beat in the sugar, and continue beating until the mixture is light and soft.
    5. 5
      Gradually add the eggs and yolks, beating well after each addition.
    6. 6
      Add the Kirsch if it is being used, and then stir in the ground almonds and flour.
    7. 7
      Spread the jam evenly over the base of the chilled pastry case.
    8. 8
      Sprinkle with the raspberries so that they are evenly spaced.
    9. 9
      Pile the frangipane over the raspberries and use a spatula to smooth it.
    10. 10
      Bake the tart near the top of the oven for ten minutes or until the pastry is beginning to brown.
    11. 11
      Turn down the oven temperature to 180C/350F and bake for a further 40- 45 minutes or until the frangipane is set.
    12. 12
      Dust with icing sugar just before serving.

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    Nutritional Facts for Raspberry and Frangipane Tart

    Serving Size: 1 (186 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 764.0
    Calories from Fat 490
    Total Fat 54.4 g
    Saturated Fat 19.2 g
    Cholesterol 153.5 mg
    Sodium 464.1 mg
    Total Carbohydrate 61.1 g
    Dietary Fiber 6.0 g
    Sugars 27.0 g
    Protein 11.8 g

    The following items or measurements are not included:

    raspberry jam

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