Frangipane is such a beautiful word, conjuring up images of sugar and spice, flowers and French patisserie. These tasty little numbers with their moreish almond filling, tart slick of raspberry jam and flaky crisp pastry are as delicious to eat as the name suggests.
The filling comes from Jamie Oliver’s 30-Minute Meals – though I made my usual shortcrust pastry instead of buying the prebaked tart shells he calls for.
By the way, regarding Jamie’s 30-minute meals… I’m a pretty efficient cook, but even with all ingredients and equipment assembled in advance, I didn’t come close to making any of the three meals I tried in 30 minutes.
For the pastry:
- 250g plain flour
- 1/4 tsp salt
- 1/2 tsp sugar
- 125g cold butter, diced
- 3-4 Tb ice water
For the filling:
- 100g ground almonds
- 100g butter, softened
- 90g caster sugar
- zest of an orange
- 1 tsp vanilla
- 1/2 a jar of raspberry jam
- To make the pastry, whisk together the flour, salt and sugar in a mixing bowl.
- Cut in the butter until the mixture resembles fine crumbs.
- Quickly stir in enough water to make the pastry form into a ball.
- Flatten into a disc, wrap in clingfilm and refrigerate for half an hour.
- While the dough is resting, make the frangipane filling by combining the ground almonds, butter, sugar, orange zest and vanilla.
- Preheat the oven to 375°F (190°C).
- On a floured surface, roll the pastry out until it is about 3-4mm thick.
- Cut out twelve rounds the right size to line a muffin pan. (I find my cocktail shaker to be about the right size).
- Line the cups of the muffin tin. Fill the bottom of each with a heaping teaspoon of raspberry jam. Divide the frangipane filling equally between the twelve tarts.
- Bake the tarts for about fifteen minutes, or until the filling is firm and the pastry is golden.
- Cool on a wire rack.