Torta di Lamponi e Mandorle

Name: Torta di Lamponi e Mandorle (Raspberry and Almond Tart)
Yield: 6-8 people
Cuisine: Italian
Ingredients: flaked almonds; 1 recipe Frangipane; icing sugar; 1 kg frozen raspberries (these work better than fresh); 1 Pastry Shell, frozen; caster sugar

Raspberry and Almond Tart

Preparation info

6-8
people

Difficulty
Medium

Appears in

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.

Ingredients

1 Pastry Shell, frozen
1 kg frozen raspberries (these work better than fresh)
caster sugar

Europe
Italy
Pastry
Dessert
Mediterranean
Vegetarian

Method

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 fra