Raspberry Frangipane Tart

This is devine.

Nothing else needs to be said...enjoy maybe, that is all.

Serves 8

Ingredients:

Tart case

200g butter

1tbsp. milk

25g caster sugar

275g plain flour

Frangipan

125g butter

125g sugar

2 eggs

125g ground almonds

15g flour

Raspberry jam

Raspberries

Method:

1) Firstly make the pastry. Place the butter, sugar and milk into a food processor and pulse together. Add the flour and combine until it forms into a loose ball. Flatten into a round disc, wrap in cling film and refrigerate for two hours.

2). Preheat oven to Gas 6/200C. Remove from the fridge, roll out into a round - big enough to line a 9inch loose-bottomed tart tin. Once ~5mm thin line the tart tin and discard any remaining pastry.

3). Blind bake (cover the pastry with some parchment paper and baking beans) for 10mins. Then remove the parchment and beans and bake uncovered for another 10mins then remove from the oven and set aside until required. Turn the oven down to gas 4/180C.

4). Meanwhile, make the frangipani. Beat the butter until softened, then add the sugar and beat until well combined and soft. Gradually add in the eggs, beating well after each addition. Add the almonds and flour - mix until well combined.

5). Spread a thin layer of raspberry jam over the bottom of the tart case. Next add the frangipani and top with raspberries.

6). Bake for 35 minutes or until the frangipani is turning golden - keep an eye as oven appliances will vary. If the pastry is browning too much you can cover with tinfoil.

7). Serve with whatever you fancy and enjoy!