The recipe that follows is about the sixth version of this tart. The first one had too much butter in the pastry so it leaked out all over the place; the second had a filling which was too light so that puffed up and then cracked when it cooled.
A third try didn't have enough frangipane. I was on the way to the right crust and the right filling, but the raspberry flavor didn't "pop".
The solution was to add a thin layer of raspberry jam on the crust before adding the frangipane filling. Finally, just what I was looking for.
Of course, you can vary the fruit - blueberries work well as do fresh or canned apricot halves. Just be sure to drain and dry canned apricots really well.
Be sure to follow the instructions to press the pastry slight over the top of your tart pan so that it doesn't shrink down the side of the pan.
Any problems, just contact me. (firstname.lastname@example.org)
Raspberry Frangipane TartSweet Pastry1 ¼ cups all-purpose flour1 ½ tablespoons sugar¼ teaspoon salt6 tablespoons cold unsalted butter, cut into bits1 large egg yolk½ teaspoon vanilla½ teaspoon fresh lemon juice2 tablespoons cold waterRaspberry Almond1 cup ground almond meal½ cup granulated sugar2 eggs6 tablespoons butter, softened1 teaspoon almond extract1 tablespoon all-purpose flour¼ cup raspberry jam6 oz. fresh raspberries, washed and dried⅓ cup sliced almonds, more or less to your preferenceFirst, make the pastry. Pulse flour, sugar, and salt in a food processor.. Add butter and pulse until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork and pulse until combined.
Turn out onto a sheet of waxed paper or work surface and gently knead until a dough forms. Form dough into a ball, then flatten into a disk and chill, wrapped in waxed paper, at least 1 hour and up to 2 days.
Take the pastry out of the fridge. Roll out the dough between two sheets of waxed paper until it is about 11 inches in diameter. Line a 9-inch tart tin with the pastry, making sure the edges are higher than the tart tin, as the pastry shrinks while baking. Refrigerate for 20 minutes. Place a sheet pan or cookie sheet in the oven and preheat to 375 degrees.
Prick the bottom of the pastry lightly with a fork, line the tart with lightly buttered foil and fill with pie weights (dried beans/rice). Blind bake the tart shell for 15 minutes. Remove the weights and the foil and bake for 5 minutes, until the pastry is cooked but still very pale. Let it cool completely.
For the almond cream, add all ingredients to food processor and process until well combined. Coat the bottom of the cooled tart with the raspberry jam and top with the almond cream, smoothing it out with a small offset spatula. Arrange the raspberries over the top of the almond cream. There is no need to push them down as the almond cream will rise while baking and the raspberries will sink in a little bit. Scatter the sliced almonds over the raspberries.
Watch the video:Lower the oven temperature to 350 degrees. Bake the tart for 35 to 45 minutes, until the top is golden brown. Remove from the oven and let cool completely. Dust with icing sugar just before serving if you wish.