It is
snowing outside and I am at home cosy under the blanket enjoying my tea and a
warm Raspberries & Frangipane tart. I know it’s been ages since I posted
here something so I thought this would be a great opportunity because the tart
is sooo delicious and so perfect for this snowy weather. I inspired myself by
Gordon Ramsey and his Apricot and Frangipane Tart from his book Ultimate
Cookery Course which I happen to have signed by Gordon himself! (Yes, I am very
happy about that; it is my second signed book along my Two Greedy Italians book
signed by Gennaro Contaldo). I added a little bit of a twist to mine though,
just to make it a little bit different and a little bit mine J. You can practically
make this with any fruits. Next time I am planning on pears. I hope you enjoy!
500g sweet
shortcrust pastry
Please see a
recipe and process for the shortcrust pastry here. You can use a shop bought
one too to make it all easier.
1. Prepare your
shortcrust pastry. You can find the process here. Roll out the pastry on a
lightly floured surface - you want to have it about 3mm thick.
2. Lightly butter a 23cm tart ring, dust it with flour evenly and unroll the
pastry across the ring. Use your fingers to
press the pastry into the ring so that you achieve a smooth fit.
3. Prick the
pastry with a fork and cover it with baking paper filled with dried beans. Put
it into a 190°C preheated oven and bake
for 15 minutes (first 10 minutes covered with the paper and the beans, 5
minutes uncovered) to cook the base. After this is done, reduce the oven
temperature to 150°C.
For the
frangipane and raspberries jam you will need:
125g
unsalted butter, softened to room temperature
125g caster
sugar
25g plain
flour
125g ground
almonds
1 egg,
beaten
150g frozen raspberries
1tbsp caster sugar
1. To prepare
the frangipane, cream the butter, sugar, flour and almonds together, then
slowly add the egg, mixing until fully incorporated. Allow the frangipane to
rest for 5 minutes before smoothing it inside the pre-baked pastry.
2. Once poured
over the pastry, put it into the 150°C preheated oven and bake for 30-35
minutes until golden.
3. In the
meantime, prepare your raspberries “jam”. Put the raspberries into a pan, add
about 2 tablespoons water and 1 table spoon sugar (you can add less or more,
just to your taste). Heat the raspberries until they’re nice warm and soft and
then squash them to make a smooth mixture.
4. Pour the
raspberries on the baked frangipane and leave in the oven for another 5
minutes.
5. Take it out
from the oven, leave it to cool and sprinkle with some icing sugar. You can
serve it with crème-fraiche and some mint leaves on the top.
Enjoy!
Posted in: Dessert,Frangipane,Gordon Ramsey,raspberries,Raspberry and Frangipane Tart,Raspberry dessert,Raspberry tart,tart,Ultimate Cookery Course
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