Torta di Lamponi e Mandorle

Raspberry and Almond Tart

Preparation info

  • 6-8

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

Different from the other fruit tarts in the book in that the raspberries go below the frangipane mixture. A Mediterranean Bakewell tart.


  • 1 Pastry Shell, frozen
  • 1 kg frozen raspberries (these work better than fresh)
  • caster sugar
  • 1 recipe Frangipane
  • flaked almonds
  • icing sugar


    Preheat the oven to 180°C/350°F/Gas 4.

    Sprinkle the raspberries with caster sugar and leave in a colander to sweeten and drain at the same time. Place the drained raspberries in a single, tightly packed layer in the base of the tart shell. Very carefully put splodges of the frangipane over this – do not press it down. Do not cover completely, the splodges will melt and join up over the fruit.

    Bake on a baking sheet until lightly brown and risen, about 30 minutes. Cover with flaked almonds and icing sugar. Turn the oven down to 150°C/300°F/Gas 2 and bake for a further 45 minutes.