Bake the tarts for about fifteen minutes, or until the filling is firm and the pastry is golden. Combine clarified butter with powdered sugar and almond flour.Make the filling: Sift the flour and baking powder. Chill in the fridge as you prepare the rest of the filling. Fill with the Jam: spread the jam evenly over the bottom of the prepared pan. Divide the frangipane filling equally between the twelve tarts. Lightly prick the pastry base with a fork and chill in the fridge for at least 20 minutes. Fill the bottom of each with a heaping teaspoon of raspberry jam. (I find my cocktail shaker to be about the right size).

Cut out twelve rounds the right size to line a muffin pan.On a floured surface, roll the pastry out until it is about 3-4mm thick.While the dough is resting, make the frangipane filling by combining the egg, ground almonds, butter, sugar, orange zest and vanilla.Flatten into a disc, wrap in clingfilm and refrigerate for half an hour.Quickly stir in enough water to make the pastry form into a ball.Cut in the butter until the mixture resembles fine crumbs.To make the pastry, whisk together the flour, salt and sugar in a mixing bowl.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.īy 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. 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. Frangipane is such a beautiful word, conjuring up images of sugar and spice, flowers and French patisserie.

Frangipane tart