Raspberry frangipane tarts

Raspberry frangipane tarts


  1. Preheat the oven to 200°c (fan oven 180°c), gas mark 6.
  2. To make the pastry, put the flour, butter caster sugar and egg yolk into a food processor or blender and pulse until it reaches the consistency of breadcrumbs.
  3. Place 3 tbsps of water in a cup and stir in the almond extract. With the motor running, add enough water, a little at a time, until the mixture just begins to form a dough. Roll out the dough on a lightly floured surface and line 4 x ceramic heart shaped dishes. Prick the pastry all over with a fork and refrigerate until needed.
  4. Bake the pastry cases blind in the preheated oven for about 12-15 minutes, until cooked and golden brown.
  5. To assemble the tarts, spread the conserve over the base of the pastry cases. Separate the eggs and mix together the egg yolks, mascarpone, sugar and ground almonds. Whisk the whites in a clean, dry bowl to stiff peaks and fold into mascarpone mixture. Pour this over the raspberry bases.
  6. Reduce the oven temperature to 180°c (fan oven 160°c), gas mark 4 and bake the tarts for about 15-25 minutes.
  7. The tarts are cooked when the tops have risen a little and the mixture is set and golden. Lightly dust with icing sugar, and add a decorative heart-shaped dollop of raspberry conserve, for added Valentines effect. Serve warm with a dollop of crème fraîche.

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A Bonne Maman recipe.


These tarts can be made up to 1 day ahead and kept in an airtight container. Warm in a low oven for 10 minutes before serving


175 g (6 oz) plain flour, plus extra for dusting
75 g (3 oz) butter
25 g (1 oz) caster sugar
1 egg yolk
1 tbsp almond extract
For the filling:
175 g (6 oz) Bonne Maman Raspberry Conserve
2 large free-range eggs
150 g (5 oz) mascarpone cheese
75 g (3 oz) caster sugar
50 g (2 oz) ground almonds
To finish:
1 tbsp icing sugar, to dust
1 x 200 ml tub crème fraîche
Extra Bonne Maman Raspberry Conserve to decorate


Time: 20 mins
Serves: 4
Nutrition: n/a