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Recipe of the week: Raspberry and Frangipane Tarts

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Continuing on the festive bakes, this is a must know recipe for a special dessert to finish your Christmas meal. They can be made in advance and then just put in the oven making it a hassle free dessert for the perfect end to your celebrations. 

If you want a quick dessert you can use pre-made cases, otherwise challenge yourself with making pastry as well as a fancy treat.

This recipe makes 6 individual tarts or one large one. 

Pastry cases:
90g butter
65g caster sugar
3 egg yolks
200g plain flour, and a little extra for dusting
1) Cream together the butter and sugar
2) Beat in the yolks separately until all combined
3) Fold in the flour till it forms a dough
4) Knead briefly on a floured surface until smooth throughout
5) Wrap in cling film and let it chill for 30 minutes
6) Preheat the oven at 200C/180C fan/gas 6
7) Roll out the pastry until a couple of mm thick and lay over your tart cases
8) Push into the corners of the tart cases and trim round the edges
9) Cover with baking paper and fill with baking beans, then place into the oven for about 15 minutes
10) Remove the baking beans and paper and bake for a further 5 minutes

Frangipane and tarts:
1 egg
100g ground almonds
100g butter
90g caster sugar
1 tsp vanilla extract
175g raspberry jam (seedless is ideal)
Raspberries and double cream to serve
1) Make the frangipane mixture by cracking the egg into a bowl with the ground almonds, butter, and caster sugar, then mix until combined
2) Add the vanilla extract
3) Spoon a thin layer of raspberry jam into the bottom of the case, followed by a layer of frangipane, followed by a further layer of jam, then another layer of frangipane
4) Put them in the oven for 18 minutes
5) Remove from the oven when they are golden and cooked
6) Serve warm with double cream and the raspberries

Bakers tip:
Having deep tart cases are ideal as it's easier to fit the 4 layers in, otherwise you will have to make sure to have thin layers.

You can change what to serve them with by maybe replacing the double cream with creme fraiche or making a simple raspberry coulis by blending the raspberries with a little water and icing sugar, then running through a sieve to remove the seeds.


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