Raspberry Frangipane Tart

This is a great recipe for those that are new to pastry because the filling will hide a multitude of sins. This beautiful tart is not hard to make, and you can make this frangipane tart with any fruit you like. For this one, I’ve selected raspberries.

Raspberry tart and the Thermomix (in long hand)

I’ve included the Thermomix method with this recipe, but rather than give you all the times and speeds I’m going to tell you what things should look like.  It’s brilliant how Thermomix recipes are all laid out for you in “Thermomix speak”, but if you struggle translating conventional recipes, then this is how you learn.

If you don’t know what you should be trying to achieve it makes it difficult.  So, the Thermomix method will look a bit longer than normal, but that doesn’t mean it’s more difficult.  I’ve just spent a bit more time explaining what you need to achieve.

Blind baking your tart

When you are blind baking, you need to use some sort of weight to hold down the centre of your tart (or pie for that matter).  I choose to use ceramic pie weights.  There are a few different brands on the market. All the loose ceramic weights do the same job, so just pick the ones you like the best. I don’t use rice anymore – if you’ve ever had to pick rice out of the bottom of a softened half-cooked pie, it’s just not worth the hassle. Beans are OK, but they don’t weigh that much, so ceramic weights are the go for me.  For more information, check our article on Blind Baking.

Raspberry Frangipane Tart

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This raspberry frangipane tart can be made with any fruit. I've added a lesson on how to translate this recipe into Thermomix Speak. Conventional recipe is also included.

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Difficulty Easy

Course Afternoon Tea, Cake, Morning Tea

Cuisine Italian

Servings 8

Method Thermomix and Conventional

Cook ModePrevent your screen from going dark

Equipment

• Thermomix or Food Processor

Ingredients

  

1x2x3x

• Frangipane
• 50 g Pure icing sugar
• 50 g Butter cubed, softened
• 2 Free range egg yolks lightly whisked
• 1 Tbsp Plain flour
• 70 g Almond meal
• ½ tsp Vanilla bean paste
• 2 Tbsp Raspberry Jam optional
• ½ cup Fresh or frozen raspberries
• Pastry
• 150 g Plain flour
• 95 g Butter cubed, chilled
• 25 g Caster sugar
• 1 Free range egg
• 10-20 gm Of iced water if needed or very cold water from the tap

Instructions

 

Conventional Method

• Preheat a fan-forced oven to 180°C and lightly grease and flour a loose bottom tart tin or flan tin.
• To make the pastry, place all ingredients into the food processor and process until mixture forms a neat dough ball. You may need to add a small amount of extra water depending on the absorbency of your flour. Remove from the bowl, form a disc and wrap in glad wrap, place into the refrigerator for 30 minutes minimum.
• Roll out pastry and place into a tart or flan tin. If the dough is a little hard just leave it for a few minutes, so it’s not so cold. Make sure that there are no gaps on the sides or under the surface, then rest in the fridge for at least 15 mins. Line pastry with baking paper and fill with blind baking beads, dried rice or dried beans. Place in the oven for 15 minutes. Remove the blind baking materials, set aside to cool.
• Using an electric mixer, cream the butter and sugar until lightened in colour. Add the egg yolks one at a time, mixing until well combined. Fold through the flour, almond and vanilla. If you you like you can add a layer of Raspberry jam to the bottom of your tart before gently adding the frangipane mix. Then dot the raspberries distributing them evenly over the frangipane and bake or bake then add the raspberries as I have done. Bake for 30 minutes or until golden brown and cooked through.
• Allow to cool for 5-6 minutes and then remove from the flan tins. Dust with icing sugar and serve with homemade vanilla bean ice cream.

Thermomix Method

• Preheat a fan-forced oven to 180°C and lightly grease and flour 4 x 15cm loose bottom tart tin or flan tin.
• To make the pastry add all the ingredients into the TM bowl. Set to mix on speed 5 until the mix is combined and looks like small balls. Remove the lid and check to see if everything is combined and also if you can pinch the mix together with your fingers to form a paste (pastry). If you’ve got big clumps of unmixed butter, flour etc. scrape down the sides and mix again. Because you have four blades in the bottom of the TM, don’t expect to see it form a ball due to the constant chopping. In fact, if you keep chopping the butter will warm up too much, and your mix will turn into a paste. Not easy to roll that out. Also if you mix for too long, you’ll end up with a tough dough, and you don’t want that. You may need to add a small amount of extra water depending on the absorbency of your flour. Remove from the bowl, form a disc, wrap in glad wrap, place into the refrigerator for 30 minutes minimum.
• When you remove the pastry from the fridge, it may be very hard. Just leave it on the bench a few minutes, and it will be easier to manage. If your dough starts to crumble and fall apart give it a little knead to bring it together and you’ll be fine. Roll out pastry and place into a tart or flan tin. Make sure that there are no gaps on the sides or under the surface, then rest in the fridge for at least 15 mins. Line pastry with baking paper and fill with blind baking beads, dried rice or dried beans. Place in the oven for 15 minutes. Remove the blind baking materials, set aside to cool.
• Add the butter and sugar to the TM bowl If your butter is cold straight from the fridge; you'll need to warm it up a bit by mixing on speed 5 for around 30 seconds before you can add the Butterfly. Don't apply any heat; you just want it soft enough to allow the butterfly to move. Once the mix is soft scrape down the sides and any butter that's stuck to the bottom of the Tm bowl pop in the butterfly and mix on speed 3.5 till light and fluffy. Around 10 seconds.
• Add the egg yolks one at a time, mixing until well combined. Weigh in the flour, almond and vanilla and mix on speed 3.5 for another 5 seconds scrape down and repeat if needed.
• You may also add a layer of Raspberry jam to the bottom of your tart before gently adding the frangipane mix. Then dot the raspberries distributing them evenly over the frangipane and bake or bake then add the raspberries as I have done. Bake for 30 minutes or until cooked through and golden brown.
• Allow to cool for 5-6 minutes and then remove from the flan tins. Dust with icing sugar and serve with homemade vanilla bean ice cream.

Want to know more?

Need some more recipes for raspberries? How about Raspberry Loaf or Raspberry and Lemon Sherbet Cake

Or, maybe you’d like to know more about Bake Club Online?