Raspberry frangipane tarts
I did tell you I was on some sort of tartelettes roll right? These raspberry frangipane tarts are just another prime example of the pretty darlings I made. I’m just trying to make the most of the remainder of the summerfruit as it is fading and fading fast. We’ve been having a gorgeous late summer these last few days but something in the air has definitely changed. The first hints of glorious autumn are around the corner.
The weather has been gorgeous. All the things we wanted summer to be seem to have arrived. Just this afternoon I was having a cup of coffee outside on a terrace at Leidseplein in Amsterdam. The temperature is perfect. Beginning 20s, not too hot, not too cold and we enjoyed some last minutes of sunshine.
It’s been a crazy last couple of weeks with an enormous amount of work which now all of a sudden seems to have stopped. Always a scary thing when you’re self employed, although for once it is actually nice to have a little time to think about other things. Such as our sorry excuse of a garden. Something needs to happen. Weeds are growing left right and center. I had a guy come in a couple of times to remove the weeds and make it looks presentable but that didn’t really have the right effect. He removed it only on the surface and since most of our weeds are of the root-variety they only come back stronger. We’ve been toying with the idea of making part of the garden a vegetable lot. Not sure if it is a good idea as 1. that takes time to maintain and 2. we have shitloads of snails in the garden. So maybe not such a good idea. The next three days I have all to myself so I might get cracking at removing the weed myself.
Or I might get some quotes in for someone to make a nice planting thingie for the garden…. Which probably costs a lot of money so not sure if that is such a wise thing to do. Or I might just get into the kitchen and start moving on my goatcheese for Cheesepalooza or…. make some nice macarons (if I can still remember how to do that!) for MacAttack or… so much to do! So little time… I have some lovely figs waiting to be used, plums and mmm, didn’t I plan on making harissa too this weekend? See, it’s a good thing I don’t have to work in the next three days… !
Now these beauties do not qualify as work. They are sooooo delicious, albeit a little sweet. I might add a little sour lemon curd at the bottom of the tart before adding the frangipane. I just had the last one of these yesterday and let me tell you; they do get even better when you leave them for a day or two in the fridge. While I am writing this my mouth is literally starting to water just thinking about them! The almond in the frangipane makes them moist and crumbly and the bit of icing over the top gives it a subtle crunch and the slightly sour raspberries on top just perfect it. Seriously good!
Raspberry and frangipane tarts
Yield: 8
Prep Time: 45 mins
Cook Time: 50 mins
Total Time: 1 hr and 35 mins
For the crust I used Holly Herrick's recipe again!
Ingredients:
- Shortcrust pastry
- 2.5 cups (310 gr) all purpose flour
- 2 tsp sea salt
- 2 sticks (8 oz) unsalted butter, chilled and cut into 1/4″ cubes
- 3 tbsp ice-cold water or just enough to hold the pastry together
- Frangipane
- 125 gr softened butter
- 125 gr icing sugar
- 2,5 ml or 1/2 tsp of almond extract
- 3 eggs
- 125 gr almond flour
- 30 gr all purpose flour
- Icing
- 125 gr of icing sugar
- few tbsp of water
- Optional ; lemon juice
- raspberries to top it off
Directions:
- At least 30 minutes before rolling and baking (or up to 1 day in advance) prepare the pastry. In the bowl of a food processor, fitted with a plastic blade, pulse together the flour and salt. Add the butter and pulse rapidly, about 40-50 times, or until the butter is blended into the flour and is coarse and the size of small peas.
- Gradually add the water in a small trickle, with the processor running. Continue adding just as the pastry starts coming together in the shape of a loose, crumbly ball.
- Turn out onto a lightly floured surface. Form into a disc, about 1" high, and wrap tightly with plastic wrap.
- Refrigerate for at least 30 minutes or overnight.
- To make the frangipane put the soft butter and the icing sugar in a mixing bowl and mix until creamy and fluffy.
- Add the eggs one by one mixing well in between. The mixture will start to look very curdled but don't worry, it will all work out in the end!
- Add the almond extract and while the machine is turning, add in the flour bit by bit.
- When ready to bake take out your dough from the fridge and put it on a lightly floured surface. Roll the pastry quickly out till thin enough and lift it into whichever form you have prepared. (round,square, little or big) Line it carefully along the sides and remove the excess dough.
- Blind bake your pastry by lining it first with baking paper and then weighing it down with beans or rice. Bake in a preheated oven at 180 C for about 20 minutes. Take out the tins, remove the baking weights and brush your pastry with egg wash. Put it back into the oven and continue baking for another 10 minutes.
- Take out of the oven.
- Put the frangipane into your tarts and smooth the surface. Press the little mango pieces into your frangipane mix and make it look nice (nicer then I did..)
- Put back into the oven for about 25-30 minutes or until the top is golden brown.
- Take out of the oven and leave to cool for a bit before taking it out of the forms.
- Once the tarts are cooled of you can proceed to add the icing. Make the icing by mixing the icing sugar either with water or lemon juice or a mixture of both. Just ad one tbsp of water/juice at the time as you don't need a lot to make it into icing. Once it is at the right consistency for your topping (not too runny) spread a thin layer on each of the tartelettes. Press rows of raspberries into the icing and let it dry.
- Using a spoon dribble a little bit of the icing on top of the raspberries and give it a dusting of icing sugar to finish.
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
Oooh these are so pretty!! Good luck with the garden
[Reply]
Simone (junglefrog) — September 7th, 2012 at 09:54
Thanks so much Jenn!
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These really do look very pretty and like you I am still on my summer fruit trip. I still have a few things I want to share! I absolutely adore frangipane and so this looks like an awesome tart to make! We still have raspberries in the stores but am thinking of using blackberries!
All the best with the garden. our herb garden exploded this year and so did the weeds. We planted tomatoes for the first time and they did really well. What you need is a little elevation so that the snails do not get in. All the best with the garden!
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Simone (junglefrog) — September 7th, 2012 at 09:55
These will be perfect with blackberries too! The weeds are seriously driving me crazy.Good idea to raise the beds a bit although with the amount of snails and slugs it might still be hard to get rid of them at all. Nasty little creatures!
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Heavenly tartlets!
Have fun working in the garden!
Cheers,
Rosa
[Reply]
Simone (junglefrog) — September 10th, 2012 at 00:27
Thanks Rosa!
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These look heavenly – like little bakewell tarts but far more beautiful!
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Simone (junglefrog) — September 10th, 2012 at 00:28
They are almost bakewell tarts indeed!
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They look delicious! Wanna take a bite! (and saving your recipe!)
Enjoy your free days of work!
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Simone (junglefrog) — September 10th, 2012 at 00:27
Thanks Brenda… Turned out to be a little bit less relaxing since all the sites were down but still a good weekend!
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These frangipane tartlets topped with lovely raspberries look extremely addictive!
They look superb, I say!
Yummy Yum!
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Simone (junglefrog) — September 10th, 2012 at 00:26
Thanks so much Sophie and yes addictive is the fit word…
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Simone, weeds need to be constantly kept under control. Sheet mulching really works to get rid of them but it takes time. Raised beds will help with weed control and snails so you could have a vegetable garden. I heard that snails hate copper and putting copper wire around the perimeter of a raised bed keeps them away.
I love frangipane, and you are right it tastes better the next day.
My garden has little weeds but it seriously need pruning and some planting. I also need to start the winter veggie seeding, which would be ideal now with the new moon.
Have fun in your free time!
[Reply]
Simone (junglefrog) — September 10th, 2012 at 00:24
The garden is starting to look like a garden again. Thanks for the good tips too! Raised beds is a great idea. Need to see how we are going to make it but can’t wait!
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These look so mouth-watering! Love the idea of icing on them.
Looking forward to the harissa recipe!
Enjoy your 3 days off!
[Reply]
Simone (junglefrog) — September 10th, 2012 at 00:25
Thanks! The Harissa recipe will be up on Wednesday!
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very pretty!
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I sure hope you didn’t pay the man to remove your weeds! Regardless, it’s so fun to start a garden and I can’t wait to really go for it when I have a house and yard! I’m sure yours will be beautiful – like these tarts, so much so, that I gasped a little when I saw them. Not only that, but raspberry and frangipane? I heart you!! I’m definitely making these soon..but I know for sure I’m putting them on one of my holiday dessert tables! By the way – I love the new design..it’s very mod and easy on the eyes
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Simone (junglefrog) — September 10th, 2012 at 00:22
Well we did pay him something. He wa not expensive so if that was anything to go on we could have known almost. O well. These little tarts are totally worth it!
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These little tarts are gorgeous!
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Simone (junglefrog) — September 10th, 2012 at 00:21
thanks Russel!
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Gardening always sounds like a smart idea – growing your own produce and such. But I have memories of weeding my mom’s garden as a child – and all the hours spent cleaning, canning, freezing, etc. And some part of me as an adult just can’t bear the thought of a garden for these reasons. Of course, since I’m in an apartment, it’s kind of a moot point anyway…
Love these tarts – so beautiful! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thanks for always inspiring me with your creations…
[Reply]
Simone (junglefrog) — September 16th, 2012 at 09:49
You’re right that it would be an enormous amount of work. We would go all out and plant difficult things but maybe some tomatoes, some salad leaves and mostly herbs as those are used a lot. I can imagine that it’s also a huge amount of work especially once everything ripens. Thanks for the addition to foot fetish Friday!!
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Now that i have enjoyed both of your frangipane tarts, I want to run home and make one now:-) Your raspberry tart is truly lovely, and love that I would have my own little tart all to myself! Beautiful, Hugs, Terra
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Simone (junglefrog) — September 16th, 2012 at 09:50
They are brilliant little things Terra. Try them! I know you’re gonna love them!
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Have you been having a party – or something. These almond tarts and sweet treats are killing me. All of my favourite flavours!!!!!
XO
V
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Simone (junglefrog) — September 16th, 2012 at 09:43
Haha.. Yes we’ve been doing a lot of entertaining at home where friends came and visited so all those little tarts are just perfect for sharing!
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