Short crust pastry
400g plain flour
200g diced cold butter
2g salt
1 egg
1 yolk
50g icing sugar
Little milk if needed
240g caster sugar
240g butter
240g whole eggs
120g medium flour
120g ground almonds
100g raspberry jam
1 sweet paste lined tart case
Little almond extract
Fresh raspberries
Place the flour and sugar into a bowl with the salt, the diced butter. Turn the mixing machine on low for 1 minute until like fine breadcrumbs.
Add the eggs, a little milk if needed until the paste comes together. It should not be too dry otherwise it will crumble when you roll it out.
Place the dough in cling film and place into the fridge for 30 minutes before rolling out to 0.5cm thick.
Don’t forget to grease and flour your quiche tin.
Cream the butter, add the caster sugar eggs one by one, the sieved dry ingredients and flavourings.
Spread the jam on the base of the tart.
Lay the fresh raspberries and the frangipane on top before baking this in an oven at 180c for approx. 30 mins.
Leave to cool.
Short crust pastry
400g plain flour
200g diced cold butter
2g salt
1 egg
1 yolk
50g icing sugar
Little milk if needed
240g caster sugar
240g butter
240g whole eggs
120g medium flour
120g ground almonds
100g raspberry jam
1 sweet paste lined tart case
Little almond extract
Fresh raspberries
Place the flour and sugar into a bowl with the salt, the diced butter. Turn the mixing machine on low for 1 minute until like fine breadcrumbs.
Add the eggs, a little milk if needed until the paste comes together. It should not be too dry otherwise it will crumble when you roll it out.
Place the dough in cling film and place into the fridge for 30 minutes before rolling out to 0.5cm thick.
Don’t forget to grease and flour your quiche tin.
Cream the butter, add the caster sugar eggs one by one, the sieved dry ingredients and flavourings.
Spread the jam on the base of the tart.
Lay the fresh raspberries and the frangipane on top before baking this in an oven at 180c for approx. 30 mins.
Leave to cool.
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