- 400g shortcrust pastry cut from a 500g block
- 100g just-thawed frozen raspberries
- 25g flaked almonds
For the frangipane sponge
- 75g self-raising flour, plus a little extra for dusting
- 75g ground almonds
- 150g Total Sweet (xylitol)
- 150g softened butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- ½ tsp almond extract
- 3 large eggs
Thinly roll out the pastry on a lightly floured surface , then use it to line the base and sides of a 25cm non-stick, loose-based tart tin. You can leave a little overhang of pastry, but trim away any noticeable excess. Prick the base with a fork and chill for 20 mins. Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up.
Line the pastry case with baking parchment, fill with baking beans and cook on the hot sheet for 10 mins – the burst of heat from the baking sheet will help to prevent a soggy bottom. Carefully lift off the paper with the beans and bake for 3 mins more to cook the pastry base. Turn down the oven to 180C/160C fan/gas 4.
For the frangipane, put all the ingredients in a large bowl and beat with an electric whisk until well mixed (alternatively, blitz in a food processor). Scatter the raspberries into the pastry case, spoon over the almond mixture and smooth the top with a knife. Scatter over the flaked almonds and bake for 30-40 mins until golden and firm. Carefully trim any excess pastry from the edge of the tart with a sharp knife before serving.