Raspberry Tarts

Name: Raspberry Tarts
Ingredients: None None Rich Shortcrust Pastry; 1/2 cup cold butter, chopped; 1 cup all-purpose flour, plus 2 tbsp; None None Frangipane; 5 1/2 tbsp unsalted butter; 1/3 cup granulated sugar; 1/2 cup ground almonds; 1 None medium egg; 1 tbsp brandy; 1/3 cup raspberry jam; 2 tbsp fresh raspberries; 1/2 cup sliced almonds; None None powdered sugar, to dust

13 ingredients

5 steps

Ingredients

None None Rich Shortcrust Pastry
1/2 cup cold butter, chopped
1 cup all-purpose flour, plus 2 tbsp
None None Frangipane
5 1/2 tbsp unsalted butter
1/3 cup granulated sugar
1/2 cup ground almonds
1 None medium egg
1 tbsp brandy
1/3 cup raspberry jam
2 tbsp fresh raspberries
1/2 cup sliced almonds
None None powdered sugar, to dust

Directions

1

Preheat oven to 400°F. Grease 4 - 4 inch loose-bottomed tart pans.
2

To make the shortcrust pastry dough, in a food processor, combine butter and flour. Process to form crumbs. With the motor running, gradually add 2 tbsp chilled water and pulse until mixture comes together. Shape into a disc, wrap in plastic wrap and chill for 20 mins.
3

To make the frangipane, in a food processor, combine butter and sugar. Add ground almonds, egg and brandy. Process to a smooth paste. Set aside.
4

Roll out pastry to 1/8 inch thick. Cut out 4 - 5 1/2 inch discs then use to line prepared pans, trimming edges. Chill for 10 mins. Bake blind with pie weights for 12-15 mins. Remove paper and beans and bake for another 5-7 mins until golden brown.
5

Reduce oven to 350°F. Spread 1 tbsp jam over base of each tart shell. Top with frangipane. Press raspberries into frangipane and sprinkle with almonds. Bake for 25-30 mins, until set and golden brown. Dust with powdered sugar to serve.