Sometimes you just need to bake a tart right? And this weekend was one of those times. The crisp buttery pastry, sharp tang of raspberries and comforting frangipane makes this a favourite in my book. The rectangular tart tin also makes it look far fancier than it actually is, which means everyone thinks you’re an expert in patisserie. Win win!
After my Pear and Frangipane Tart post I decided to take the plunge and twist the ingredients for my take on a Bakewell Tart. This raspberry and frangipane tart with lemon drizzle is super simple to make and aside from the pastry chilling time takes no time at all! Though, for those of you with crazy social lives both the pastry and frangipane can be made in advance and kept chilled in the fridge for a few days until you need it.
Now I don’t profess to be a pastry expert by any means and using a rectangular tart tin has presented me with many challenges thats for sure. But practice makes perfect with pastry, and once your filling is in the pastry shell no one can see your patchwork pastry beneath! So go forth and impress with your rectangular tarts!
Raspberry and Frangipane Tart with Lemon Drizzle
- 225 g plain flour
- 1 tbsp golden caster sugar
- pinch of salt
- 120 g unsalted butter diced and chilled
- 2 tbsp ice-cold water
- 100 g golden caster sugar
- 100 g unsalted butter room temperature
- 2 large eggs room temperature
- 100 g ground almonds
- 225 g pack of raspberries
- 2 tbsp flaked almonds
- 150 g icing sugar
- juice of 1 lemon
- For the pastry: Mix together the flour, golden caster sugar and salt in a bowl and then add the chilled and diced butter. Rub this in with your hands until it resembles breadcrumbs, then add the water 1 tablespoon at a time until it begins to come together. Turn the dough out onto a lightly floured work surface, and lightly knead until it forms a uniform dough. Press into a flat round, wrap in clingfilm and put into the fridge for an hour before using.
- Roll out the pastry on a lightly floured work surface into a rectangle about 2-3mm thick. Use this to line a 35x11cm loose-based tart tin, then transfer the tart shell to the fridge for 30 minutes, or until firm. Meanwhile, preheat the oven to 180/160C Fan/Gas Mark 4.
- For the frangipane: While the pastry is chilling, beat the golden caster sugar and butter together in a bowl using an electric whisk until light and fluffy. Add the eggs one at a time, beating until fully combined before adding the next. Finally add the ground almonds and mix to combine. Set aside until needed.
- Line the pastry with a sheet of baking paper, fill with baking beans and bake for 20 minutes. Remove the baking paper and beans, and cook for a further 5 minutes until the pastry is a pale golden brown. Remove from the oven and leave to cool for 5 minutes.
- To assemble: Spread the frangipane evenly in the tart shell then add the raspberries in even lines. Sprinkle the tart with flaked almonds, and then return to the oven for 25-30minutes or until golden brown. Remove from the oven and leave to cool in the tin.
- For the lemon icing: Combine the icing sugar and lemon juice in a bowl. You can increase or decrease the icing sugar here depending on your preference! Using a small piping bag and tip, drizzle in a criss-cross pattern over the tart.