Raspberry Frangipane Tart

Ingredients

Pastry

• 180 g plain flour
• 90 g cold, unsalted butter
• 50 g caster sugar
• 3 egg yolks, plus 1 egg white

Filling

• 150 g soft, unsalted butter
• 150 g caster sugar
• Zest 1 lemon, plus 2tbsp lemon juice
• 1 egg, plus 2 egg yolks
• 150 g ground almonds
• 50 g plain flour
• 3 Tbsp. raspberry jam
• 150 g raspberries
• 30 g flaked almonds

Directions

1. For the pastry, mix flour and butter. Add the sugar and egg yolks. Knead until it comes together as a smooth dough. Shape into a disc, wrap in cling film and chill 20 minutes.
2. To make the frangipane filling, beat together the soft butter, sugar and lemon zest until light and fluffy. Add the egg and egg yolks and beat well then fold through the ground almonds, flour and lemon juice until well combined.
3. Pre-heat the oven to 190° top-/ bottom heat (170° Fan). Roll out pastry to a roughly 1/2cm thick circle just larger than the tart tin on a lightly floured surface then transfer to the tart tin and press into the sides to make sure there are no cracks. Cut off the excess pieces around the edge then return to the fridge to firm up, about 20 minutes.
4. Once chilled, line the inside of the pastry with greaseproof paper and fill with baking beans to blind bake it. Bake for 15-18 minutes until the edges feel firm then remove the paper and baking beans. Brush the insides of the pastry with egg white to create a seal and prevent any leaks. Return to the oven for 5-8 minutes, until light golden brown.
5. Lower the oven to 180°C (160° Fan). Spread the jam over the base of the pastry then top with the frangipane mixture. Top with the raspberries and scatter over the flaked almonds. Bake for 35-40 minutes, until just firm in the middle.
6. Leave to cool slightly before removing from the tin and serving.