Raspberry, lemon & frangipane tart
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Raspberry, lemon & frangipane tart

The most stunning summer dessert ever; raspberry, lemon and frangipane tart

Difficulty and servings

For the keen cook

10 generous slices

Preparation and cooking times

Cook time

Cook 1 hr 30 mins - 2 hrs

Method

  1. To make the pastry, put the flour and butter in a large bowl and rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Tip in the sugar, lemon zest and a pinch of salt and mix slightly. Now work in the egg yolk and vanilla extract until you have a smooth dough. Roll the dough into a ball, wrap in cling film and chill for at least 1 hour (or up to 2 days).
  2. While the pastry is chilling, make the lemon crème pâtissière (lemon custard). Put the egg yolks and sugar in a bowl and whisk together using a balloon whisk for 1-2 minutes until the mixture turns pale. Tip in the flour and cornflour and mix well. Put the milk and lemon zest in a saucepan and bring to the boil. Pour the boiling milk over the mixture in the bowl, whisking continuously until everything is smooth.
  3. Pour the custard into the pan, place over a medium heat and simmer for 2 minutes, stirring continuously until it has thickened. Remove the pan from the heat and stir in the lemon juice and butter. Pour the custard into a clean bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then put in the fridge until completely cold. (The custard will keep in the fridge for up to 2 days.)
  4. To make the frangipane (almond cream), tip all the ingredients into a bowl and mix until everything is well combined. (The frangipane will keep in the fridge for up to 4 days.)
  5. On a floured surface, roll out the chilled pastry to the thickness of a £1 coin, then use to line a 25cm loose-bottomed tart tin. Trim the pastry with a small knife but leave a lip hanging over the edge. Chill the tart case for at least 1 hour - if you have room to put it in the freezer, this would be ideal.
  6. Put a baking tray in the oven and preheat the oven to fan 180C/ conventional 200C/gas 6. Using a spatula, stir the crème pâtissière until smooth, then spread three quarters of it over the base of the tart case.
  7. Spoon the frangipane into a piping bag fitted with a smallish nozzle (about 1cm). If you don't have a piping bag, spoon the mixture into a tough plastic bag, squeeze it into the end, then cut off the tip. Pipe lines of frangipane evenly over the custard. Don't worry about the gaps, as the frangipane will spread while cooking.
  8. Put the tart tin on the hot baking tray and bake for 30-40 minutes until the frangipane is golden brown and the pastry is biscuity brown. The frangipane will puff up during the baking. Trim off the overhanging pastry with a small knife to give a professional finish. Lift the tart and base from the tin and leave on a wire rack to cool completely.
  9. To make the topping, put the cream in a bowl and lightly whip until billowy. Using a spatula, gently fold the remaining crème pâtissière into the cream, then spread the mixture evenly over the frangipane.
  10. Arrange the raspberries on top, placing them upside down in concentric circles as closely as possible. Put the jam and kirsch in a small pan and bring to the simmer, stirring, until it lightly coats the back of the spoon. Using a pastry brush, gently brush the raspberries with the glaze. Cool slightly, then, using a palette knife, ease the tart off the base on to a serving plate.

Per slice

579 kcalories, protein 8g, carbohydrate 59g, fat 35 g, saturated fat 18g, fibre 3g, sugar 35g, salt 0.11 g

Recipe from Good Food magazine, July 2003.

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Latest comments and suggestions

  • Binder photo Rozie Samus

    12 April 2009

    Rozie Samus commented on this recipe

    Absolutely delicious!!! Didn't have any raspberry jam or kirsh so used strawberry jam and amaretto liquer which complimented the almonds fab! It's nice to pour it on as a sauce when serving rather than before as a glaze... Had a mini panic attack when I saw the frangipane rise exponentially however it thankfully sank a bit after when cooling. Maybe not use all of the frangipane Would definitely recommend - don't be put off by the keen cook rating!!!

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  • Binder photo Rozie Samus

    12 April 2009

    Rozie Samus rated and commented on this recipe

    5 stars

    forgot my stars!!!

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  • Binder photo Cheesecake

    28 May 2009

    Cheesecake commented on this recipe

    Absolutely delicious, light and full of flavour. I reduced some of the ingredients: I only used half the frangipane, did not put any whipping cream and left the raspberries fresh rather than brush them with jam & kirsch. Highly recommended and easy to make.

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  • Binder photo CShepherd

    30 September 2009

    CShepherd rated and commented on this recipe

    4 stars

    The end result was delicious but quite alot of work. I was not able to roll the pastry because it was so crumbly so ended up moulding it into the tin and at that point I thought disaster was looming!! but I then froze the pastry for 1 hour and continued following the recipe. The pastry was really lovely (more like a crunchy biscuit). My 4 dinner guests were very impressed"!

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  • Binder photo Ellie_t

    12 March 2010

    Ellie_t rated this recipe

    5 stars

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  • Binder photo Emmastanbury89

    30 May 2010

    Emmastanbury89 rated this recipe

    5 stars

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  • Binder photo Abs Fab Mum

    09 August 2010

    Abs Fab Mum rated and commented on this recipe

    5 stars

    Excellent, top notch pudding. Very stunning end to a dinner party. Based on previous comments here, I made 2/3rds of the frangipane which was the perfect amount for my tart. I also only had raspberry jam with seeds so I mixed it with the cointreau and warmed in the pan and then sieved it to removes the pips. Had quite a lot of glaze left over so next time I might try just 3 tbsp jam and 1 of cointreau. It's not a difficult pudding to make, just really time consuming. Don't make it unless you have all day in the kitchen!

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  • Binder photo Vickyloo

    27 August 2010

    Vickyloo rated and commented on this recipe

    5 stars

    I had a few disasters - my piping bag burst open and I had hell of a job spreading the frangipane without it mixing into the cream below and I forgot to keep any of the lemon cream to mix into the topping, so I made a chantilly cream to go on top. I used blackberries instead of raspberries, since I could pick the blackberries from my garden. Despite the disasters, this was an absolutely delicious pudding. I have cooked for the same 7 people every Wednesday for the last year or so and the general consensus was that this was the best pudding I had ever served them. Highly recommended.

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  • Binder photo allatsea

    23 September 2010

    allatsea rated and commented on this recipe

    5 stars

    Absolutely stunning - and perfect for a Saturday night dinner party. I made the pastry and frangipane on Thursday night, rolled out the pastry, made the creme patissiere and cooked the tart on Friday night - then made the finishing touches on Saturday!

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  • Binder photo ME

    22 June 2011

    ME rated and commented on this recipe

    4 stars

    Don't be put off by the keen cook rating - I made this and am by no means an expert cook! I made the pastry, lemon creme and frangipane the night before and refrigerated before assembling everything the next day. It looked impressive and all my guests loved it but I personally found it lacking something - very sweet but I expected it to have more of a wow factor somehow. Anyway, as I said my guests all loved it and were very impressed. I made the whole amount of frangipane and did need it all for my tart.

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  • Binder photo Sherbet

    27 June 2011

    Sherbet rated and commented on this recipe

    5 stars

    A stunning recipe that delivers 100% Allow plenty of time or start making the day before, follow each step to the letter. Be sure to use a sturdy piping bag, and yes, use all the frangipane mix. I have made this twice now, once for my Book Club and it was devoured, many having seconds. I've used raspberries once and strawberries the second time as toppings, both work well but I prefer the raspberries, they give a lovely balance to the sweetness of the tart. Do give it a go for a special occasion it is absolutely worth it.

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  • Binder photo Babs

    27 August 2011

    Babs rated and commented on this recipe

    5 stars

    This is difficult because there is a lot of waiting around...for pastry to settle twice and tart to cool before putting topping and raspberries on etc.......but SO WORTH IT! I am a basic cook and I could do it so anybody can! My flatmate was well impressed! I am making it again tomorrow for a work dinner party - fingers crossed its as good as the first time!

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  • Binder photo vanessa

    30 December 2011

    vanessa rated and commented on this recipe

    5 stars

    Alot of work and took me the best part of the day but is stunning and tastes fantastic

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  • Binder photo Sho

    02 January 2012

    Sho rated and commented on this recipe

    5 stars

    I made this for an afternoon tea party we were throwing for my Gran's 80th birthday, and this tart stole the show. It was absolutely delicious and looked fantastic I almost missed out on getting a slice myself as the oldies were so quick off the mark to get a bit. Definitely worth the time and effort put into it. Also the pastry was utterly fantastic, was very difficult not to just eat it on it's own.

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  • Binder photo Rebecca Falkner-Jones

    30 January 2012

    Rebecca Falkner-Jones rated and commented on this recipe

    4 stars

    really delisious and very rewarding to make. I made it for a dinner party and everybody said how much they liked it! I will put more lemon in it next time though

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  • Binder photo Lena

    26 July 2012

    Lena commented on this recipe

    The step-by-step feature does not work properly. It stops after Step 3 (total of 10 steps).

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  • Binder photo LouiseD

    20 August 2012

    LouiseD commented on this recipe

    I started this on the Thursday night with the pastry and frangipane then finished on the Friday with the creme patisserie and putting the tart together. On the Friday it was very good and leftovers on Saturday lunch were also good (though not as vibrant as the night before). So it can be made in advance and not suffer. All the quantities were fine and filled the tart tin perfectly. I made these with the leftover egg whites http://www.bbcgoodfood.com/recipes/4401/forgotten-cookies

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  • Binder photo laura

    05 April 2013

    laura rated and commented on this recipe

    5 stars

    Amazing tart! I didn't find it very difficult at all despite the 'keen cook' rating. It was stunning! I blended about 100g raspberries into the creme patissiere and it was wonderful! The proportions were good and filled the tart to the brim. Definitely a favourite!!

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Difficulty and servings

For the keen cook

10 generous slices

Preparation and cooking times

Cook time

Cook 1 hr 30 mins - 2 hrs

Ingredients

FOR THE PASTRY

  • 200g plain flour
  • 140g unsalted butter , cut into small pieces
  • 100g golden caster sugar
  • finely grated zest of 1 lemon
  • 1 egg yolk
  • a few drops of vanilla extract

FOR THE LEMON CREME PATISSIERE

  • 3 egg yolks
  • 100g caster sugar
  • 1 tbsp plain flour
  • 1 tbsp cornflour
  • 250ml milk
  • finely grated zest and juice of 1 lemon
  • 50g unsalted butter

FOR THE FRANGIPANE

  • 85g unsalted butter , room temperature
  • 85g golden caster sugar
  • 85g ground almonds
  • finely grated zest of 1 lemon
  • 1 egg

FOR THE TOPPING

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Per slice

579 kcalories, protein 8g, carbohydrate 59g, fat 35 g, saturated fat 18g, fibre 3g, sugar 35g, salt 0.11 g

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