Raspberry Frangipane Tart
This is truly a feast for the palate! We realize the recipe looks challenging, but it really is very straightforward and the results are worth every minute put into making it. The good news is that the separate parts can be made over several days, then assembled when needed. This show-stopper is the epitome of a summer dessert!
Raspberry Frangipane Tart
For the tart case:
For the Lemon Crème Pâtissière:
3 egg yolks
4 oz. golden caster sugar (⅔ cup)
1 tbs. all-purpose flour
1 tbs. cornstarch
9 fl. oz. milk
finely grated zest and juice of 1 lemon
2 oz. butter (4 tbs.)
For the Frangipane:
3 oz. butter, at room temperature (6 tbs.)
3 oz. golden caster sugar (½ cup plus 1 tbs.)
3 oz. ground almonds (⅔ cup)
finely grated zest of 1 lemon
For the Topping:
3½ fl. oz. whipping cream
4 cups fresh raspberries
5 tbs. seedless raspberry jam
2 tbs. kirsch or Cointreau
Roll out the pastry on a floured surface and line a 10″ loose-bottomed tart pan with it. Trim the pastry using a small knife, but leave a small lip hanging over the edges. Chill for at least 1 hour.
To make the lemon crème pâtissière, put the egg yolks and sugar in a bowl and whisk with a balloon whisk for 1-2 minutes, until the mixture turns pale. Tip in the flour and cornstarch and mix well. Put the milk and lemon zest in a saucepan and bring to a boil. Whisking constantly, slowly pour the boiling milk into the bowl and whisk until smooth. Return the custard in the saucepan and place over medium heat, then simmer for 2 minutes, or until thickened, stirring constantly. Remove from the heat and stir in the lemon juice. Pour into a clean bowl and top with plastic wrap to keep a skin from forming. Leave to cool, then put in the fridge to cool completely. (It will keep up to 2 days.)
To make the frangipane, tip all the ingredients into a bowl and stir until well combined. (It will keep in the fridge for up to 4 days.)
Heat the oven to 400°F. Put a baking sheet in the oven. Spread two-thirds of the crème pâtissière over the chilled pastry. Spoon the frangipane into a piping bag fitted with a small nozzle and pipe lines evenly over the creme patissiere. (Don’t worry about the gaps, it will spread during cooking.) Put the tart on the hot baking sheet and bake for 30-40 minutes, until the frangipane is golden brown and the crust is crisp. Trim the overhanging pastry. When cool enough to handle, lift the tart from the sides and base and leave to cool completely.
To make the toppling, put the cream into a bowl and lightly whip until billowy. Gently fold in the reserved crème pâtissière, then spread evenly over the tart. Arrange the raspberries on top in concentric circles. Put the jam and kirsch in a small pan and bring to a simmer, stirring to melt the jam. Using a pastry brush, gently brush it over the berries and cool slightly before serving. Store any left-over tart in the fridge.