Raspberry and Almond Tart

You know Summer is here when the raspberries start and there is no better recipe than this one for using them up. This is a sort of Bakewell Tart but instead of adding jam, the fresh raspberries, sealed by the frangipane, cook themselves. Serve with a dollop of crème fraiche and you have the most perfect summer pudding I can think of.

Raspberry and Almond Tart

Pastry

175g plain flour

80g butter

1 egg

Frangipane

175g butter

175g sugar

175g ground almonds

1 tbsp. plain flour

2 eggs

Amaretto (optional)

400g fresh raspberries

Put the flour and butter for the pastry, and salt if using, in a food processor. Mix until you have breadcrumbs. Add the egg and just mix enough for the pastry to come together in a ball. Wrap in cling film and put in the fridge for 30 minutes.  In the same food processor put the butter, ground almonds and sugar. Whiz until you have a smooth mixture. Add the eggs and Amaretto if using and mix again. Next add the flour. Mix briefly one more time. Preheat the oven to 170C.  Roll out the pastry and line the tart tin. Use a small piece f pastry dipped in flour to really push the pastry into the edges of the tin to avoid it shrinking. Get a round piece of grease proof paper and carefully cover the pasty with it. Folding it down over the top edge. Blind bake for about 15 minutes or until the pasty is very light golden brown. If it rises at all during cooking, push it firmly down. Tip the raspberries into the tin and spread across the bottom. Top with the frangipane mixture, trying to cover all the raspberries. Bake for 30–40 minutes until risen and golden brown. Serve warm with crème fraiche.

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