RASPBERRY AND FRANGIPANE TART
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
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
PEAR AND RASPBERRY FRANGIPANE TART
Make and share this Pear and Raspberry Frangipane Tart recipe from Food.com.
Provided by Kathy
Categories Tarts
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400°F.
- Crust: In a large bowl or food processor, combine flour and sugar.
- Cut in butter until mixture resembles coarse crumbs.
- Gradually add water until dough forms a ball.
- Knead 2-3 times until smooth.
- Press dough into bottom and up sides of an ungreased 10" tart pan with a removable bottom.
- Spread jam evenly over bottom of dough.
- Filling: Place almonds in food processor; process until almonds are finely chopped.
- Add butter, sugar, and flour; process until blended.
- Add egg and almond extract; mix well.
- Drain pears, RESERVING 1/4 CUP LIQUID.
- Add 1/4 cup liquid to almond filling mixture; blend until smooth.
- Spread in crust.
- Arrange pear slices over filling.
- Bake 35-45 minutes or until crust is lightly browned and top is a deep golden brown.
- Cool 90 minutes.
- Garnish with fresh raspberries and powdered sugar.
Nutrition Facts : Calories 439.4, Fat 24, SaturatedFat 11.6, Cholesterol 72.2, Sodium 16.4, Carbohydrate 51.9, Fiber 3, Sugar 28.3, Protein 6.1
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