Description
A buttery crust with creamy frangipane filling and fresh raspberries
Ingredients
Tart Crust
Frangipane
- 115g butter, softened (1 stick)
- 6 tablespoons powdered sugar
- 1 and 1/2 teaspoons vanilla extract
- 2 teaspoons rum
- 1 teaspoon lemon zest
- 150g almond flour (from blanched almonds), (1 and 1/2 cups)
- 3 medium eggs
Additional
- lemon curd, or any other type of fruit curd
- 350g fresh raspberries (12,3 oz)
- powdered sugar
Instructions
Tart Crust
- Blind bake the crust for 15 minutes at 180 C (350 F).
Frangipane
- Prepare the filling by creaming the butter, sugar and vanilla on high speed until pale and fluffy. Add in the rum, lemon zest, almond flour and eggs and mix until well combined
- Once the crust has baked, remove the parchment paper and fill the frangipane into the crust. Bake for 25-30 min or until the top is golden and set. Let the tart cool completely.
Assemble
- Spread a layer of fruit curd on top of the frangipane and place the raspberries on top. Sprinkle with powdered sugar right before serving.
Keywords: frangipane tart, raspberry tart, frangipane