Recipe: Raspberry and almond tart

Screen Shot 2019-05-03 at 15.06.52.png

By Edward Hayden

Serves 6-8

Time 2 hour


You will need

For the base

175g/6oz plain flour

75g/3oz sugar

75g/3oz butter/marg

1 egg, beaten

4 tbsp raspberry/strawberry jam

For the frangipane

110g/4oz butter, softened

110g/4oz sugar

2 eggs

110g/4oz ground almonds

50g/2oz plain flour

½ tsp almond essence

For the topping

110g/4oz icing sugar

Approx 2 tbsp hot water

25g/1oz toasted flaked almonds


1. Preheat the oven to 180˚C/350˚F/Gas Mark 4. Sift the plain flour into a large mixing bowl, add in the sugar and butter and rub the butter into the flour until it ressembles dry breadcrumbs. Add in sufficient of the beaten egg to bring the pastry together and then rest for approximately 30 minutes.

2. Line an eight inch round shallow baking tray with sweet pastry. Spread the berry jam all over the base of the tart.

3. For the frangipane, cream the butter and sugar until light and fluffy. Gradually beat in the eggs. Sift the ground almonds with the flour and almond essence and gently fold into the butter mixture Mix gently. The frangipane mixture will keep fresh in your fridge for seven days.

4. Spoon or pipe the frangipane all over the jam covered base of the tart. Transfer to the oven and bake for approximately 30 minutes. You can check if it is cooked by sticking a skewer into the centre of the cake and ensuring that it comes away clean.

5. Allow the tart to cool down and then make up the topping. Mix the icing sugar with the boiled water until a smooth pouring consistency has been achieved. Roughly pour and spread the topping over the tart and sprinkle with toasted

Woman's Way