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Raspberry frangipane tarts
25 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 389
  • Fat about 23g
  • Carbohydrates about 35g
  • Protein about 7g
This is needed
This is needed for 8 piece
Base
  • 1 rolled shortcrust pastry (approx. 32 cm in diameter)
  • 3 tbsp apricot jam
Filling
  • 100 g sugar
  • 0.5 organic lemon, use grated zest only
  • 75 g butter, melted
  • 3 egg yolk
  • 100 g shelled ground almonds
  • 3 egg white
  • 1 pinch baking powder
  • 3 tbsp white flour
  • 150 g raspberries
  • icing sugar to dust
Tools
  • 8 mini tartlet tins (each approx. 10 cm in diameter), greased and floured
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And that's how it's done
And that's how it's done
Base
Roll out the pastry, cut out eight circles (each approx. 11 cm in diameter). Place the pastry in the moulds, prick firmly with a fork. Spread the jam over the base. Cut little shapes (e.g. hearts) out of the remaining pastry, chill.
Filling
Beat the egg yolks and sugar until light and fluffy. Stir in the almonds, lemon zest and butter. Beat the egg white until stiff. Mix the flour and baking powder, fold into the mixture along with the egg white. Divide the mixture into the moulds. Press the berries into the mixture, top with the chilled pastry hearts. Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the moulds and leave to cool on a rack. Dust the tarts with icing sugar.