These pretty almond and rose-scented tarts are perfect for your Valentine’s Day celebrations and feature Tiptree’s delicious Raspberry Seedless Conserve.
Raspberry and Rose Heart Frangipane Tarts by @mazzymc
Rated 4.5 stars by 2 users
Author:
Mazzymc
Servings
8
Prep Time
30 minutes
Cook Time
65
These pretty almond and rose-scented tarts are perfect for your Valentine’s Day celebrations and feature Tiptree’s delicious Raspberry Seedless Conserve by Mazzymc.
Ingredients
For the Pastry
- 250g plain flour, plus extra for dusting
- ¼ tsp fine sea salt
- 3 tbsp icing sugar
- 125g unsalted butter, cubed
- 2 medium egg yolks plus 1 tbsp cold water
- 200g Tiptree Raspberry Seedless Conserve
- A handful of flaked almonds
For the Frangipane
- 150g of soft unsalted butter
- 150g caster sugar
- ¼ tsp rosewater
- ¼ tsp fine sea salt
- 100g ground almonds
- 3 medium eggs, beaten
- 30g self-raising flour
- Icing sugar to dust
For the Raspberry Glaze
- 4 tbsp icing sugar
- 2 tbsp Tiptree Raspberry Seedless Conserve
- 2 tbsp milk, or enough to make a drizzling consistency
Directions
Make the Pastry
- Add the flour, salt, icing sugar and cold butter to a food processor and pulse around 20 times to get fine breadcrumbs. Alternatively rub the butter into the flour using your fingertips to the breadcrumbs stage.
- Add 1 tbsp cold water to the egg yolks in a small bowl, add it to the mix a little at a time and pulse or mix to combine. If the mixture seems dry add another 1-2 tbsp of cold water. Shape the pastry into a disc, cover and chill the pastry for 20 mins.
- Heat the oven to 200°C/180°C Fan/Gas 6.
- Roll out the pastry on a lightly floured surface to a 27cm circle about the thickness of a £1 coin. Use it to line one 23cm tart tin or 4 small tart tins, with a small pastry overhang, and refrigerate for 30 mins.
Bake the Pastry
- Add the flour, salt, icing sugar and cold butter to a food processor and pulse around 20 times to get fine breadcrumbs. Alternatively rub the butter into the flour using your fingertips to the breadcrumbs stage.
- Add 1 tbsp cold water to the egg yolks in a small bowl, add it to the mix a little at a time and pulse or mix to combine. If the mixture seems dry add another 1-2 tbsp of cold water. Shape the pastry into a disc, cover and chill the pastry for 20 mins.
- Heat the oven to 200°C/180°C Fan/Gas 6.
- Roll out the pastry on a lightly floured surface to a 27cm circle about the thickness of a £1 coin. Use it to line one 23cm tart tin or 4 small tart tins, with a small pastry overhang, and refrigerate for 30 mins.
Make the Frangipane
To make the frangipane, beat the butter and sugar with an electric or hand mix until just combined. Add the rosewater. Mix in the salt, ground almonds, eggs and self-raising flour and beat for a minute. The mixture will look grainy because of the ground almonds.
Assemble the tart
- Spread
the Tiptree Raspberry Seedless Conserve over the cooked pastry shell using a
palette knife. Add the frangipane on top and spread nearly to the edges, to
allow for expansion, trying not to mix the frangipane with the jam. Scatter
over the flaked almonds and bake until golden. One large tart will take around
40 mins and the smaller ones around 20 mins. They brown quickly so cover with
foil halfway during the cooking process.
- Leave to cool in the tin, dust with icing sugar and eat slices warm with custard or cold with cream or crème fraîche.
- For the raspberry glaze on the cooled tarts mix together the Tiptree Raspberry Seedless Conserve with the icing sugar and enough milk to produce a drizzling consistency. Drizzle over the top of the tarts in a zig zag pattern.
Additional Information
Will keep for up to three days in an airtight tin.
