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Raspberry and Lemon Frangipane

Posted on 27th August 2021

Home > MasterClass Recipes & Gift Guides > Raspberry and Lemon Frangipane

Ingredients 

For the pastry

400g Plain flour

200g Butter or Margarine

3-4 tbsp cold water

For the filling

250g softened butter

250g Castor sugar

4 Eggs

200g Ground almonds

50g Self raising flour

2 Lemons

4 tbsp raspberry jam

18 Fresh raspberries

Here’s how

Place the flour and butter into a mixing bowl, using your fingertips rub the butter into the flour to form a crumble texture.

Add a little cold water and stir together to form a dough.

Place the pastry into the fridge and leave to rest for 10 minutes before rolling and lining a tart tin.

To make the filling, place the butter and sugar into a mixing bowl and beat together until light and fluffy.

Add the eggs one at a time making sure you mix well in between each egg.

Add the ground almonds, flour and lemon zest, then stir them together.

Spread the jam on the bottom of the pastry tart, then spoon the mixture over the jam to cover it completely.

Push the raspberries onto the cake filling.

Bake the tart in a preheated oven 170c for 35-40 minutes or until fully baked.

Products used:

MasterClass Smart Space Stainless Steel Three Piece Bowl Set

MasterClass Crusty Bake 28cm Non-Stick Fluted Round Flan / Quiche Tin

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Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU
© 2022 MasterClass. eCommerce by blubolt.

This site uses cookies to provide you with a great user experience and to show you relevant content. If you’re OK with that, just continue. To find out more, please review our cookie and privacy policy.