VINERS THROUGH THE AGES

RASPBERRY FRANGIPANE TARTS

You will need: 6 x 10cm tart tins with a loose base

Prick the base of the pastry all over with a fork, now chill in the fridge for 30 minutes. Line the pastry cases with crumpled baking paper and spread over a layer of baking beans. Place on a heated baking sheet and bake for 10 minutes. Remove from the oven and remove the baking paper and beans from the pastry case. Leave to cool and spread on the raspberry jam. Time to make the frangipane... cream the caster sugar and remaining butter together in a large bowl until pale and fluffy. Beat in the remaining eggs, one at a time, until the mixture is smooth, then stir in the almonds and cornflour. Divide the frangipane equally across the tartlets, and spread out evenly, and then add the raspberries.

INGREDIENTS 125g ground almonds 175g unsalted butter

100g icing sugar 4 medium eggs 200g plain flour 125g caster sugar 1 tsp cornflour 2 tbsp. seedless raspberry jam 150g fresh raspberries

Preheat your oven to 160 ° C/Fan 140 °C/ Gas Mark 3 then lightly grease the tart tins. To make the pastry, beat 100g butter and the icing sugar together in a large mixing bowl until soft and pale, then add 1 egg and beat again until smooth. Finally fold in the plain flour, until the dough comes away from the sides of the bowl. Lightly dust your work surface with flour then knead until smooth. Shape into a ball, wrap the pastry in cling film and chill in the fridge for 30 minutes. Remove from the fridge and allow to come up to room temperature. Roll the pastry out on a lightly floured surface and line the tins.

Bake for 30 minutes. Cool and serve with ice cream or cream.

The range includes: 16cm Milk Pan, 18cm Sauce Pan, 20cm Sauce Pan, 24cm Casserole Pan, 24cm Fry pan, 4 Piece Gift Box Set.

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