Almond and Raspberry Tart

   

I haven’t been writing anything on the blog for a while and I thought it was time to do something about it. I had a few bad weeks, I got a nasty cold and was in bed for way too long, and then the fridge stopped working! For the 2 hottest weeks we’ve had in a long time, I didn’t have a fridge and couldn’t cook as everything would spoil in my greenhouse-like home. We’ve been terrible, we had takeaways, and rubbish food not worth sharing with anyone!

But I now have a fully functioning fridge and it’s nearly the bank holiday and I really wanted to share this recipe with you so you can try it and bring it to BBQs in the garden with family and friends.

This is just what you need after a couple burgers seating in the sun sipping a refreshing drink. Believe me, it is the kind of tart that makes everybody happy and all the problems melt away. I have another recipe that has lemon curd in it but it needs some tweaking so I will share it once it’s ready!

I used rolled pastry because I like to keep it simple and it is so easy to make, even the Big Man would be able to do it alone, not that he would!

Here is what you need:

1 roll shortcrust pastry
100g unsalted butter, room temperature
85g golden caster sugar
100g ground almond
1 lemon, zest and juice
1 egg
1 tsp rum (optional)
raspberries
cream, whipped or not, however you prefer it (optional)

Pre-heat oven at 180 degrees/170 Fan and grease the tart tin with a bit of butter. Unroll the pastry and line the tin with it. Trim the excess pastry, leaving a bit of pastry over the edge and slightly blind bake in the oven for around 10 mins while preparing the frangipane (almond mixture).

In a big bowl, mix the sugar with the egg and butter until well combined then add the ground almond, rum and lemon zest and mix well.

Pour the frangipane in the middle of the tart and spread it evenly with a spatula. Insert the raspberries in the mixture.

Bake in the oven for 30-40 min, until the pastry is nice and brown and the frangipane is brown. When it comes out, remember, before you take it out of the tin, to cut the leftover pastry over the edge to give it a more professional/pretty look. Do not cut the excess before you cook it, since the pastry shrinks when it cooks.

I love to add a bit of lemon on top of the tart once it’s cooked to add a bit of zing and I think it elevates the taste of the almond and raspberries. So if you want to do this, leave the tart to cool for a few minutes and with a brush, paint the top of the tart with some lemon juice.

Let it cool completely, serve with some cream (whipped is my favourite) and eat!

What are you cooking this bank holiday? Doing anything special? Let me know in the comments below or tweet me at @hungrylittleone and don’t forget to share!

Enjoy! x