2 Ready made pastry tartlet
-shells; about 4-5″ in
; diameter
50 g Raspberries; extra to
-decorate
2 ts Caster sugar
Icing sugar; to dust
Warm custard; to serve
FOR THE FRANGIPANE
50 g Butter; room temperature
50 g Caster sugar
1 Egg
50 g Ground almonds
Grated rind of 1 lemon
Few drops vanilla extract
Preheat the oven to 200C/400F/Gas 6.
1 In a small bowl, mash together the raspberries and caster sugar and
set aside.
2 For the Filling: With an electric whisk, beat together the butter,
sugar, almonds, breadcrumbs, lemon rind and vanilla essence.
3 Spread the mashed raspberries in the base of the pastry cases and
spoon over the filling. Bake for 15 minutes until golden and firm.
4 Variation: Instant fillings that could be used instead of the
raspberry mixture are: strawberry jam, whole blueberries, lemon curd
etc.
5 Remove the cooked tarts from the oven. Place a tart in the centre
of a plate and pour round a little custard. Dust with icing sugar and
serve.
Yields
2 servings
