Raspberry, lemon & frangipane tart

Raspberry, lemon & frangipane tart

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(19 ratings)

Cook: 1 hr, 30 mins - 2 hrs

A challenge

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

Nutrition and extra info

Nutrition: per slice

  • kcal579
  • fat35g
  • saturates18g
  • carbs59g
  • sugars35g
  • fibre3g
  • protein8g
  • salt0.11g
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Ingredients

    For the pastry

    • 200g plain flour
    • 140g unsalted butter, cut into small pieces
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g golden caster sugar
    • finely grated zest of 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 egg yolk
    • a few drops of vanilla extract

    For the lemon creme patissiere

    • 3 egg yolk
    • 100g caster sugar
    • 1 tbsp plain flour
    • 1 tbsp cornflour
    • 250ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • finely grated zest and juice of 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 50g unsalted butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the frangipane

    • 85g unsalted butter, room temperature
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 85g golden caster sugar
    • 85g ground almond
      Almond

      Almond

      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • finely grated zest of 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the topping

    • 100ml whipping cream
    • 5 x 125g punnets fresh raspberries
      Raspberries

      Raspberry

      ras-beh-ree

      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • 5 tbsp seedless raspberry jam
      Raspberries

      Raspberry

      ras-beh-ree

      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • 2 tbsp kirsch or Cointreau

    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.

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    Comments, questions and tips

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    wtyrrell
    2nd Sep, 2015
    5.05
    Delicious dessert, with a real wow factor. It takes a long time, especially if you're an inexperienced tart maker like me, but I managed it; even the custard. Worth the effort.
    pettenorman
    17th Dec, 2013
    Wow, this so mouth watering sweet.. I will try this one this coming Holiday. Strawberry is one of my favorite I am in fact been motivated by the site http://www.berriedinchocolate.com/collections/assortments, as it helps me to make strawberry choco dip and apple wedges dessert.
    meishhhh
    2nd Dec, 2013
    Turned out looking so impressive!! Had the same issue as some people here where the pastry crumbled and I just ended up patching it up in the pastry dish and then freezing it. You should really put up the prep time on the page as it took me half a day to make this.. Let's see how it tastes over coffee :)
    bev0199
    23rd Oct, 2013
    Very easy to make and stunning results!
    llipparoni
    10th Aug, 2013
    5.05
    Absolutely gorgeous. Easy if made over a day or two rather than in one go. An absolute showstopper, everyone comments on how delicious it is. Do use all the frangipane because it makes all the difference to the end result.
    lauraaa_
    5th Apr, 2013
    5.05
    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!!
    D1letta
    20th Aug, 2012
    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
    lenotchka
    26th Jul, 2012
    The step-by-step feature does not work properly. It stops after Step 3 (total of 10 steps).
    rebeccafalknerjones
    30th Jan, 2012
    4.05
    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
    pbutter
    2nd Jan, 2012
    5.05
    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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    chants369
    11th Nov, 2013
    It was a lovely tart - I have two comments/questions 1)Making the pastry - surely you have to add to the ingredients - water to bind the ingredients together to form smooth dough 2)I found pastry was only enough for a 20com pastry tin? Other than that it was quite easy to make and very delicious
    chloec271
    29th Jul, 2013
    Do you not have to cook the pastry case before filling it? So are you supposed to fill the pastry case whilst the pastry is raw? Never come across this before?
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