Raspberry Frangipane Tart

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Preparation info
  • Serves

    6-8

    • Difficulty

      Medium

    • Ready in

      120 hr

Appears in
A Culinary Journey: 70 Le Cordon Bleu Alumni Recipes from Around the World

By Le Cordon Bleu

Published 2020

  • About

Ingredients

For the sucrée dough

  • 270 g powdered sugar
  • 85 g almond flour
  • 3

Method

Step 1: For the dough, sift the sugar, almond flour, salt and flour into the bowl of a mixer fitted with the paddle attachment. Add the butter and mix on low speed until the mixture turns to a sandy consistency. Gradually add the egg and mix until combined, being careful not to overmix. Cover with plastic wrap and place in the fridge for 15 minutes.

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