How to bake a Raspberry Frangipane Tart by Betty Bannerman Busciglio, cooking teacher and former caterer. Betty uses only fresh ingredients. Most dishes made from scratch. Her videos contain many cooking tips. A Scottish lass who could barely boil water when first married, since then she has become a world-class food expert who reads cookbooks as others read novels.
|Sugar||1 1/4 Tablespoon|
|Cold unsalted butter||6 Tablespoon , cut into bits|
|Egg yolk||1 Large|
|Fresh lemon juice||1/2 Teaspoon|
|Cold water||2 Tablespoon|
|Raspberry jam||1/4 Cup (4 tbs)|
|Fresh raspberries||6 Ounce , washed and dried|
|Sliced almonds||1/3 Cup (5.33 tbs) (more or less to your preference)|
|For the almond cream|
|Almond meal||1 Cup (16 tbs)|
|Granulated sugar||1/2 Cup (8 tbs)|
|Butter||6 Tablespoon , softened|
|Almond extract||1 Teaspoon|
In a food processor, pulse flour, sugar, and salt.
Add in the butter and pulse until mixture resembles coarse meal.
In a medium bowl, beat together yolk, vanilla, lemon juice, and water with a fork and pour over the flour mixture. Pulse until combined.
Take out the mixture over a wax paper and knead until a dough forms. Make a disk and wrap in a wax paper and place in fridge for an hour up to 2 days.
Take out the dough from the fridge and place between two sheets of waxed paper and roll to make a pastry sheet of about 11 inches in diameter.
Line a tart tin with the pastry and refrigerate for 20 minutes.
Place a cookie sheet in the oven and preheat to 375 degrees.
Take out the pastry sheet from the fridge and prick the bottom lightly with a fork, line the tart with lightly buttered foil and fill with pie weights (dried beans/rice). Bake in the oven for 15 minutes.
Remove the weights and the foil and bake for 5 minutes, until the pastry is cooked. Let it cool completely.
Reduce the oven temperature to 350 defrees F.
For the almond cream – in a food processor, add all ingredients and process until well combined.
Coat the bottom of the cooled tart with the raspberry jam and top with the almond cream.
Arrange the raspberries over the top of the almond cream. Sprinkle the almonds over the raspberries.
Bake the tart for 35 to 45 minutes, until the top is golden brown.
Remove from the oven and let cool completely.
Dust some icing sugar over the tart and serve with vanilla ice cream.
Calories 113Calories from Fat 25
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat %
Trans Fat 0 g
Sodium 63 mg2.63%
Total Carbohydrates 20 g6.7%
Dietary Fiber 1 g4%
Sugars 18 g
Protein 2 g4%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 1130Calories from Fat 250
% Daily Value*
Total Fat 30 g46%
Saturated Fat 0 0%
Trans Fat 0 g
Sodium 630 mg26.3%
Total Carbohydrates 200 g67%
Dietary Fiber 10 g40%
Sugars 180 g
Protein 20 g40%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet