Berry Frangipane Tart Recipe

©Kara Rosenlund

A couple of people have asked for the Berry Frangipane Tart recipe I made on the weekend, so here it is.

This recipe is a quick one, a one bowl wonder I call it! No whipping egg whites to stiff peaks or anything arduous like that! Quick and Easy!

Note: This recipe is not generous when it comes to proportions. I made only the four little tarts in the shot above with the amount of ingredients stated. If you want more ‘bang for your buck’, I would double the ingredients to give you more tarts!…. Who wouldn’t want more tarts I say!

INGREDIENTS

• 75g Butter, softened
• 1/2 Teaspoon of Vanilla Extract (or one whole vanilla bean, split and scraped)
• 1/3 Cup (75g) Caster Sugar
• 1 Egg
• 3/4 (90g) Almond Meal
• 1 Tablespoon Cornflour
• 150g Fresh Raspberries or Blueberries or Both
• 1 Tablespoon of Pure Icing Sugar

• Preheat oven to 180 degrees. Grease small loose=based fluted tart tins approx 5.5cm in diameter, place on oven tray.
• Beat butter, vanilla and caster sugar in a small bowl with electric beater or mixer until light and fluffy. Add egg and beat until combined. Stir in almond meal and cornflour.
• Spoon mixture into tin; smooth surface and sprinkle generously with berries.
• Bake tarts for 15 mins or until the edge is firm and slightly golden.
• Stand in tins for 10 mins; turn out carefully.
• Serve tarts warm or cold with s sprinkle of sifted icing sugar.