Raspberry Frangipane Tart


Line a small 10-centimetre flan tin with a standard sweet pastry sheet.

Three quarter fill with frangipane batter.

Pipe six small bulbs of Barker's Professional Raspberry Patisserie Filling onto the frangipane batter.

Bake at 180 degrees Celsius for approximately 20 minutes or until golden brown in colour.

Remove from the oven and cool.

Lightly dust with dusting sugar.

Frangipane Batter

180g icing sugar
180g unsalted butter
3 eggs
180g almond meal
1.5 Tbsp dark rum

Cream butter and sugar.  Add eggs and almond meal.  Mix all together, being careful not to overmix.

Fold in the rum.

Note: As an alternative you can use any of the following Barker's Professional Patisserie Fillings: Cherry, Wildberry, Rhubarb & Apple, Peach & Passionfruit.

Raspberry Frangipane Tart

Raspberry Frangipane Tart

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