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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 200C/400°F. | 2. Roll out the pastry and use it to line a 25cm tart tin. | 3. Prick the base lightly all over with a fork and refrigerate again until firm. | 4. Make the frangipane: Cream the butter in a bowl, gradually beat in the sugar, and continue beating until the mixture is light and soft. | 5. Gradually add the eggs and yolks, beating well after each addition. | 6. Add the Kirsch if it is being used, and then stir in the ground almonds and flour. | 7. Spread the jam evenly over the base of the chilled pastry case. | 8. Sprinkle with the raspberries so that they are evenly spaced. | 9. Pile the frangipane over the raspberries and use a spatula to smooth it. | 10. Bake the tart near the top of the oven for ten minutes or until the pastry is beginning to brown. | 11. Turn down the oven temperature to 180C/350F and bake for a further 40- 45 minutes or until the frangipane is set. | 12. Dust with icing sugar just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shortcrust pastry	500	g		445.0	0.0	99.0	2.5
butter	200			17100.0	785.7	534.3	1440.0
caster sugar	200			445.0	0.0	99.0	2.5
egg	2		beaten	143.0	0.72	12.56	9.51
egg yolk	2			109.48	1.2206	5.3924	9.0236
kirsch	4	teaspoons		445.0	0.0	99.0	2.5
almond	200	g	ground	1768.0	0.0	0.0	200.0
plain flour	4	tablespoons		445.0	0.0	99.0	2.5
raspberry jam	85			445.0	0.0	99.0	2.5
raspberry	110	g		57.2	13.134	1.32	0.715
icing sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.