Raspberry Frangipane Tart

Name: Raspberry Frangipane Tart
Total time: 60 min
Ingredients: 300g sweet or shortcrust pastry (you can use ready rolled but you might need to roll it slightly bigger); 125g unsalted butter softened; 125g golden caster sugar; ½ tsp almond extract; 2 medium eggs beaten; 150g ground almonds; 50g plain flour; 2 tbsp whole milk; 2 tbsp seedless raspberry conserve; 150g raspberries plus extra to serve; 1 tbsp flaked almonds; cream or ice cream to serve

www.olivemagazine.com

Make the most of jammy, seasonal raspberries with a warm frangipane tart. Serve with cream and extra berries for best results

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Ingredients

300g sweet or shortcrust pastry (you can use ready rolled but you might need to roll it slightly bigger)
125g unsalted butter softened
125g golden caster sugar
½ tsp almond extract
2 medium eggs beaten
150g ground almonds
50g plain flour
2 tbsp whole milk
2 tbsp seedless raspberry conserve
150g raspberries plus extra to serve
1 tbsp flaked almonds
cream or ice cream to serve