Best Frangipane Tart With Strawberries And Raspberries Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RASPBERRY FRANGIPANE TART



Raspberry Frangipane Tart image

I love my 9-inch fluted tart pan with the removable bottom. It's the perfect size. Nine inches of tart is plenty to feed a small crowd, but not too big to be portable. I love it because everything made in a fluted tart pan looks pretty. And I love the action of slipping off the sides to reveal a perfect fluted dessert edge. Here I filled it with a tender almond-scented raspberry and frangipane tart. Gorgeous pastry, cake-like almond filling and tangy fruit makes a lovely combination. And, thanks to my favorite pan, it looks just as good as it tastes.

Provided by Samantha Seneviratne

Categories     dessert

Time 3h30m

Yield 8 servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour, plus more for the work surface
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
4 to 6 tablespoons ice water
1 cup (4 ounces) whole blanched, raw almonds
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/2 teaspoon kosher salt
1 teaspoon almond extract
2 large eggs
3 tablespoons all-purpose flour
1 1/2 cups (6 ounces) fresh raspberries
2 tablespoons sliced almonds
Confectioners' sugar, for sprinkling

Steps:

  • For the pastry: Whisk together the flour, granulated sugar and salt in a large bowl. Cut the butter in with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-sized pieces. Add 4 tablespoons of the water and stir with a fork until a shaggy dough starts to form. Add 1 to 2 more tablespoons water if you need to, but stop before the dough gets too wet. It should just hold together when you squeeze it in your hand.
  • Gather the dough into a rough ball in the bowl with your hands. Put a piece of plastic wrap on the counter and set the dough on it. Wrap the dough and flatten it into a 6-inch disc. Refrigerate until cold, at least 1 hour.
  • For the filling: Meanwhile, place the almonds in the bowl of a food processor and pulse until very finely ground. Add the granulated sugar, butter, salt and almond extract and blend until smooth. Add the eggs and blend until smooth. Add the flour and pulse until just combined.
  • Heat the oven to 375 degrees F. On a lightly floured surface with a lightly floured rolling pin, roll the dough out to an 11-inch circle. Ease the dough into a 9-inch tart pan with a removable bottom. Gently press in the edges, then run a rolling pin over the top to trim the edges. Refrigerate for at least 30 minutes or freeze for 15 minutes. Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Reduce the oven temperature to 350 degrees F.
  • Scrape the filling into the tart pan and spread it out evenly. Top evenly with the raspberries and sprinkle with the sliced almonds. Bake until the filling is puffed and golden brown, 35 to 40 minutes. Transfer to a rack to cool. Serve warm or at room temperature sprinkled with confectioners' sugar.

FRANGIPANE TART WITH STRAWBERRIES AND RASPBERRIES



Frangipane Tart with Strawberries and Raspberries image

Categories     Fruit     Dessert     Bake     Raspberry     Strawberry     Almond     Summer     Jam or Jelly     Gourmet

Number Of Ingredients 16

1 recipe pâte brisée (recipe follows)
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
1 large egg
3/4 cup blanched almonds, ground fine
1 teaspoon almond extract
1 tablespoon Amaretto
1 tablespoon all-purpose flour
2 cups strawberries, hulled
2 cups raspberries, picked over and rinsed
1/4 cup strawberry or raspberry jam, melted and strained
Pâte Brisée
1-1/4 cups all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 teaspoon salt

Steps:

  • Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane. In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.
  • In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

RASPBERRY AND FRANGIPANE TART



Raspberry and Frangipane Tart image

From Leith's Recipe of the Day. I've never made this, but have always wanted to. Serve this with creme fraiche or greek yohurt.

Provided by Sherrie-pie

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

500 g ready-made shortcrust pastry
200 g butter
200 g caster sugar
2 eggs, beaten
2 egg yolks
4 teaspoons kirsch (optional)
200 g ground almonds
4 tablespoons plain flour
85 good quality raspberry jam
110 g fresh raspberries
icing sugar

Steps:

  • Preheat oven to 200C/400°F.
  • Roll out the pastry and use it to line a 25cm tart tin.
  • Prick the base lightly all over with a fork and refrigerate again until firm.
  • Make the frangipane: Cream the butter in a bowl, gradually beat in the sugar, and continue beating until the mixture is light and soft.
  • Gradually add the eggs and yolks, beating well after each addition.
  • Add the Kirsch if it is being used, and then stir in the ground almonds and flour.
  • Spread the jam evenly over the base of the chilled pastry case.
  • Sprinkle with the raspberries so that they are evenly spaced.
  • Pile the frangipane over the raspberries and use a spatula to smooth it.
  • Bake the tart near the top of the oven for ten minutes or until the pastry is beginning to brown.
  • Turn down the oven temperature to 180C/350F and bake for a further 40- 45 minutes or until the frangipane is set.
  • Dust with icing sugar just before serving.

Nutrition Facts : Calories 764, Fat 54.5, SaturatedFat 19.3, Cholesterol 153.5, Sodium 464.2, Carbohydrate 61.1, Fiber 6.1, Sugar 27, Protein 11.8

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #pies-and-tarts     #tarts     #desserts     #fruit     #easy     #dinner-party     #summer     #vegetarian     #dietary     #seasonal     #berries     #raspberries     #strawberries     #3-steps-or-less

Related Topics