Ingredients
Equipment
Method
Raspberry Pépin
- Into a mixing bowl add sugar and pectin and give it a whisk to distribute the pectin through the sugar, set the bowl a side.
- On a low-medium heat add frozen raspberries into a pan and cook until all the juice have released, raspberries have broken down and juice come to a gentle simmer.
- Once the raspberries have come to a simmer add in the sugar-pectin mixture, stirring the puree simultaneously until the sugar has completely dissolved in. As the mixture comes to a boil continue to cook for 2 minutes, stirring occasionally to avoid any burning.
- Pass half the jam through a fine mesh sieve to remove the seeds and reintroduce it to the other half, mix together and place into a container. Surface wrap with cling film and leave it to set in the fridge for 2 hours.
Pâte Sucrée
- Into a stand mixer fitted with a paddle attachment beat together, flour, almond flour, sugar, butter and salt on a medium speed until it forms a fine crumb (approx 5 minutes).
- Next add in the egg to the fine crumb and mix on a low speed just until a dough forms.
- Give the dough a gentle knead on the work surface, shape and flatten into a round disc approx 1 inch thick and wrap in cling film. Place into the fridge to set firm for a minimum of 1 hour.
Rolling and Lining Tart Tin
- Lightly grease the tart tin with butter or cooking spray. Dust with flour, shaking off any excess to ensure an even coating.
- Place you chilled dough onto a lightly floured work surface. Using a rolling pin roll the dough moving in a north to south direction giving the dough a slight turn every few strokes to keep it as round as possible.Roll the dough to a thickness of 4mm.
- Place the floured tin onto the centre of the dough and trim the dough 1½ inch wider than the tin. This should leave you with a rough dough about 30cm (12inch) in diameter
- Drape the dough over the prepared tin. To avoid tension, lift the pastry towards you with one hand while easing it into the corners of the tin with the other. Once the base is perfectly lined, meticulously press the dough into the fluted sides. Taking the time to seat the dough into every groove ensures a high-definition finish once baked.
- Trim off any overhanging dough with a sharp knife, using the edge of the tin as a guide to ensure a perfectly level finish.Set this tin in the fridge for the dough to cool and set.
Almond Frangipane
- Pre-heat the oven to 160℃ (320℉)
- Cream together butter and sugar until light, pale and fluffy. This should take about 5-7 minutes, make sure to scrape the bowl down every couple of minutes.
- Adding one egg at a time until completely incorporated before adding the next.
- Add in the dry ingredients and mix on a low speed just until the batter comes together. Take the bowl of the mixer and finish mixing by hand, scraping the bottom to make sure there aren't pockets of butter left. Add in the milk and fold into the batter.
Assembly
- Remove the chilled tart case and the raspberry pépin from the fridge. Distribute the jam evenly across the base of the pastry, using the back of a spoon or an offset spatula to spread it into a uniform layer.
- Repeat the process with the frangipane, placing it over the jam and spreading it into a smooth, even layer. Ensure the filling reaches the edges of the tart case and is level before baking.
- Sprinkle almond flakes over the top of the frangipane, use a clean palette knife or spoon to gently tap the almond flakes down so they stick to the batter.
- Bake in the centre of the oven for 40–45 minutes, or until the crust is deep golden brown and the frangipane centre is resilient and fully set to the touch. Once removed from the oven, allow the tart to cool completely in the tin to ensure the delicate almond structure and raspberry layer have stabilised. Only once cooled, finish with a light, uniform dusting of icing sugar and slice with a sharp knife.
Notes
- Passing half of your raspberry pépin mixture through a fine-mesh sieve removes a portion of the seeds to create a smoother, more elegant mouthfeel, while the remaining half retains enough texture to highlight the fruit’s natural authenticity.
- Avoid overworking the dough once the flour is incorporated. Excessive handling develops the gluten strands too much, which leads to a tough, bready texture rather than the delicate, "short," and melt-in-the-mouth crumble expected of a high-quality Pâte Sucrée.
- If your dough feels slightly tacky, give it a very brief knead for no more than 20–30 seconds. This is just enough time to homogenise the fats and flour into a smooth, workable mass without warming the butter or over-developing the gluten.
- When levelling your pastry, use a sharp blade to trim at a slight outward angle; this technically accounts for any microscopic shrinkage during the bake. However, if the chilling and resting stages of this recipe have been followed precisely to relax the gluten, you should experience zero shrinkage, resulting in a perfectly flush, professional edge.
- It is critical that all frangipane ingredients, specifically the butter and eggs are at room temperature. This ensures a stable emulsion when creaming, preventing the mixture from "splitting" or curdling, which is essential for achieving a light, aerated almond sponge.
- A small addition of milk serves a dual purpose: it loosens the consistency of the frangipane, allowing it to be spread effortlessly over the jam without disturbing the layer beneath, while also introducing extra moisture for a softer, more tender crumb.