Frozen raspberries are one of my favourite freezer staples as you can bake with them from frozen (my Raspberry Chocolate Brownies are proof positive) and they were perfect in this frangipane tart. When making a tart, the most important thing you can do is "blind bake" the pastry shell. This means that the shell is pre-baked before adding the filling which results in a crisp pastry that doesn't go all soggy. If you don't have baking beans, just use uncooked rice or pasta instead, but make sure that you use baking parchment or cling film between the pastry & the baking beans. It ensures the pastry stays beautifully smooth and lets you remove the baking beans cleanly. I saw a recent episode of Masterchef, The Professionals where some of the poor hapless eejits had obviously never baked a tart before in their life as they did absolutely everything that you're not meant to do with pastry. I was in stitches laughing, although Marcus Wareing didn't seem quite so amused.
Anyway, back to the tart. If your tart case is a little bigger than the pastry sheet, roll out the pastry a little thinner to fit. Prick the base of the pastry with a fork to stop the base from rising unevenly, and very roughly trim the top. You'll neaten it all up when it's finished baking.
Raspberry Frangipane Tart
320g sheet of Sweet Shortcrust Pastry
200g Ground Almonds
200g Caster Sugar
200g Butter, very soft
2 Eggs, beaten
1 tbsp Vanilla Extract
2 tbsp Raspberry Jam
100g Raspberries (fresh or frozen)
Preheat your oven to 180c/Gas Mark 6.
Line a 10 inch/25cm loose bottomed tart tin with the sheet of pastry, pressing well into the corners. Prick the base well with a fork, line with parchment and baking beans and bake for 10 minutes. Remove from the oven, remove the parchment and baking beans, and set the tart tin aside. You can use a serrated knife to tidy up the edge of the pastry now.
In a large bowl, or a food mixer, blend the almonds, sugar, butter, eggs and vanilla together until smooth.
Spread the jam onto the base of the pastry and pour the almond batter on top, smoothing out with a knife or spatula.
Allow to cool in the tin before removing the outer ring and transferring the tart to a wire rack.
Serve either warm or cold with a large dollop of cream, creme fraiche or custard. Oh go on then, icecream too...