William Lander, Daniel Morgenthau, Shaun Searley

Raspberry and Almond Tart, Crème Fraîche

Name: Raspberry and Almond Tart, Crème Fraîche
Yield: Serves 12
Ingredients: 70 g flaked almonds; 200 g raspberries; 225 g unsalted butter, at room temperature; 225 g caster sugar; crème fraîche, to serve; 3 free-range organic eggs; 50 g plain flour; 225 g ground almonds; pinch of salt; 1 blind-baked tart case; 50 g raspberry jam

Preparation info

Serves
12

Difficulty
Medium

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

Once you have got the hang of making your own sweet pastry and blind baking into a tart case, recipes like this are incredibly simple to adapt according to whatever fruits are in season. Frangipane is an almond-flavoured sweet filling that goes wonderfully with pears, apricots, plums, cherries – the list goes on.

Ingredients

Frangipane

225 g unsalted butter, at room temperature
225 g caster sugar
3<

Method

First, make the frangipane. Cream together the butter and sugar until light and fluffy and almost white in colour. Beat in the eggs one at a time – if the mixture looks like it is going to separate, add a little flour. Fold in the rest of the flour along with the almonds and salt, then store in the fridge for up to a week. Allow it to come to room temperature before using.