Raspberry Tarts

1. 1

   Preheat oven to 400u00b0F. Grease 4 - 4 inch loose-bottomed tart pans.

2. 2

   To make the shortcrust pastry dough, in a food processor, combine butter and flour. Process to form crumbs. With the motor running, gradually add 2 tbsp chilled water and pulse until mixture comes together. Shape into a disc, wrap in plastic wrap and chill for 20 mins.

3. 3

   To make the frangipane, in a food processor, combine butter and sugar. Add ground almonds, egg and brandy. Process to a smooth paste. Set aside.

4. 4

   Roll out pastry to 1/8 inch thick. Cut out 4 - 5 1/2 inch discs then use to line prepared pans, trimming edges. Chill for 10 mins. Bake blind with pie weights for 12-15 mins. Remove paper and beans and bake for another 5-7 mins until golden brown.

5. 5

   Reduce oven to 350u00b0F. Spread 1 tbsp jam over base of each tart shell. Top with frangipane. Press raspberries into frangipane and sprinkle with almonds. Bake for 25-30 mins, until set and golden brown. Dust with powdered sugar to serve.

No nutritional information available.

No additional tips available.