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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!


  • 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.
K x


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