Raspberry and Frangipane Tart

Recipe by Sherrie-pie
READY IN: 1hr 10mins




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