Raspberry Frangipane Tarts


Total time: 50m
Preparation Time: 25m

Servings
For 8 pieces


Nutritional Information

Contains 389 Kcal, 7g Protein, 35g Carbohydrates, 23g Fat


Ingredients

  • Base
  • 1 sweet shortcrust pastry, rolled into a circle (approx. 32 cm in diameter)
  • 3 tbsp. apricot jam
  • Garniture
  • 3 egg yolk
  • 100 g sugar
  • 100 g shelled ground almonds
  • 0.5 organic lemons, use grated zest only
  • 3 egg white
  • 75 g butter, liquid
  • 3 tbsp. white flour
  • 1 pinch baking powder
  • icing sugar to dust
  • 150 g raspberries
  • Utensils
  • Für 8 Backförmli von je ca. 10 cm Ø, gefettet und bemehlt

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Instructions

  • Base

    Roll out the pastry, cut out eight circles (each approx. 11 cm Ø). Place the pastry in the moulds, prick firmly with a fork. Spread the jam over the base. Cut little shapes (e.g. hearts) out of the remaining pastry, chill.
  • Garniture

    Beat the egg yolks and sugar until light and fluffy. Stir in the almonds, lemon zest and butter. Beat the egg white until stiff. Mix the flour and baking powder, fold into the mixture along with the egg white. Divide the mixture between the moulds. Press the berries into the mixture, top with the chilled pastry hearts. Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the moulds and leave to cool on a rack. Dust the tarts with icing sugar.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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