There is nothing better than a really well done tart. The crispy crumbly pastry shell, the creamy sweet centre....One of my absolute favourite fruits has to be the raspberry. I just adore these little jewels. The sweet but tart taste with a hint of rose. I love that they are not really sweet. I would buy many more if they weren't so expensive! With the frangipane tart, you can have it plain, or dot it with whatever your favourite fruit is! Delicious with a coffee.
This recipe makes eight
Sweet Tart Pastry
3/4 cup flour
1/2 cup almond meal
100 grams butter softened
1 tablespoon sour cream
1-2 tablespoons icing sugar depending on how sweet you like it. I only use 1.
1 cup almond meal
1/4 cup caster sugar
100 grams butter melted
2 tablespoons flour
2 teaspoons vanilla
1 teaspoon of almond essence
Raspberries and slivered almonds to top the tarts.
Put all the tart pastry ingredients in a bowl and mix to form a ball. If you need to add more flour do it sparingly. Then wrap in plastic wrap and place it in the fridge to chill for at least 30 minutes.
Next cut the dough into eight pieces, and roll out each to fit the tart tin. Dust the bench with as much flour as you need so it doesn't stick. Then put back into the fridge for about 15 minutes.
Cream the butter and sugar together. Add the eggs one at a time and beat it really well. Don't worry if the eggs make the butter and sugar split like mine. It will be fine.
Next add the almond meal, flour, vanilla and almond essence. Mix it with a spatula so the flour doesn't go everywhere. Then beat with the hand mixer to combine ingredients.
Spoon the mixture into the pastry shells, and smooth the paste out. Next dot with the raspberries, and sprinkle with almonds.
Bake for 25 minutes or until they are golden brown. Serve just as they are, or with a sprinkle of icing sugar and a dollop of creme fraiche.