A summer raspberry and almond tart

A summer raspberry and almond tart

Summer and Autumn

Raspberries and almonds are a combination that seem made for each other. In summer, when the berries still have a hint of acidity, they balance the rich frangipane beautifully. I like to flavour the filling with a little crushed star anise, it's such a good spice here, and   lends a gentle warmth without overpowering the fruit. If you don't have any, a little vanilla works just as well. Serve the tart slightly warm with thick double cream or vanilla ice cream, or simply enjoy a slice with a cup of tea the following day.

Serves 6 - 8

Ingredients

  • 4 Tbls raspberry jam
  • 100g fresh raspberries
  • A handful of flaked almonds

For the pastry

  • 40g icing sugar
  • 170g plain flour, plus extra for dusting
  • 85g unsalted butter, chilled and cut into cubes, plus extra for greasing
  • 1 large egg
  • 1–2 tsp cold water, if needed

For the frangipane

  • 110g unsalted butter, softened
  • 110g golden caster sugar
  • 2 star anise, finely crushed
  • 3 large eggs, lightly beaten
  • 110g ground almonds

Method

First make the pastry. Place the icing sugar and flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs. You can also do this in a food processor if you prefer. Add the egg and mix until the pastry starts to come together. If it feels a little dry, add a teaspoon or two of cold water. Tip the dough onto a lightly floured work surface and bring it together gently with your hands. Flatten into a disc, wrap well and chill for at least 30 minutes.

Preheat the oven to 180°C fan (200°C conventional).

Roll the pastry out on a lightly floured surface until it is about 2–3mm thick. Lightly butter a 22–24cm loose-bottomed tart tin and line it with the pastry, pressing it gently into the corners and leaving a little overhang.

Line the pastry case with baking parchment and baking beans, then blind bake for 25 minutes. Remove the paper and beans, trim away the excess pastry and return the case to the oven for a further 8–10 minutes, until the base is dry and just beginning to colour. Set aside, leaving the oven on.

To make the frangipane, beat the butter and sugar together until pale and fluffy. Stir in the crushed star anise, then gradually beat in the eggs. Fold through the ground almonds until smooth and evenly combined.

Spread the raspberry jam evenly over the base of the pastry case, then spoon over the frangipane, smoothing it gently with the back of a spoon. Scatter the raspberries over the top, pressing them lightly into the mixture, then finish with the flaked almonds.

Bake for 25–35 minutes, until the tart is golden brown and the frangipane is set around the edges with just the slightest wobble in the centre.

Leave the tart to cool for about 30 minutes before serving. It's lovely while still a little warm with thick double cream or vanilla ice cream, but just as good cold with a cup of tea the following day.

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