Raspberry Frangipane Tart

Directions

1. 1
   COMBINE the flour, sugar and butter in a food processor and process until mixture resembles breadcrumbs.
2. 2
   Add the water and pulse to combine.
3. 3
   Gently knead until smooth.
4. 4
   Wrap and chill for 30 minutes.
5. 5
   ROLL out the pastry between 2 sheets of baking paper to line a lightly greased 33cm x 9cm rectangular fluted tart pan with a removable base.
6. 6
   Prick well with a fork and bake in a moderately hot oven 190C for 10 minutes or until lightly golden .
7. 7
   BEAT the extra butter, PHILLY, extra sugar and vanilla with an electric mixer until smooth.
8. 8
   Beat in the eggs, fold through the almonds, then pour into the prepared base.
9. 9
   Sprinkle over the raspberries and flaked almonds.
10. 10
    Bake in a moderately slow oven 150C for 5060 minutes or until set.
11. 11
    Allow to cool before removing from the pan.
12. 12
    Slice and place on serving plates with a dollop of cream.
13. 13
    Serve immediately.
14. 14
    HANDY TIP: Rolling the pastry between sheets of baking paper makes it easier to handle.
15. 15
    To save time, ready rolled shortcrust pastry may be used.