LITTLE RUSTIC RASPBERRY TARTS

raspberry tart 2

So, this was supposed to be my Valentines Post….. unfortunately Little Love aka the tiny despot kinda got in the way of me snatching a few minutes at the laptop. I’ve been wading through oceans of teething drool, dodging the catapulted sweet potato puree and wiping rancid puke from my cleavage. Fun!

I do hope you all had a Valentines Day filled with l’amour, whether from your boyfriend, girlfriend, wife, husband or your bestest chums and under no circumstances were singing “All By Myself” at the top of your voices after one too many Cinzano & Lemonades.

Anyway, these tasty little tarts are really quick and easy to rustle up so they are perfect for an impromptu or weeknight Dinner Party. You can make 4-6 love heart-shaped tarts – depending on the size of your template – or one large tart ( this is the version I whip up the most ).

It occurs to me as I write that a hazelnut frangipane studded with pears and drizzled with chocolate would be heavenly……

Little Rustic Raspberry Tarts ( adapted from Bills Food )

Frangipane Filling
75g butter
90g caster sugar
80g ground almonds
2 egg yolks
zest of a small lemon

1 sheet of puff pastry
1 egg yolk
200-300g fresh raspberry depending on the size of tart/s you’re making

Preheat oven to 200C. Place a baking tray in the oven to heat through – we’ll have no soggy bottoms here!

To make the frangipane filling, mix the butter, sugar, ground almonds, egg yolks and lemon zest in a mixer or processor until creamy and combined. Set aside.

If making heart-shaped tarts:
Cut out heart shapes using a paper template as a guide. My tarts were roughly 13cm x 13cm in size.
Score a 1cm border around the edge of the hearts using a sharp knife. Be careful not to cut all the way through. Prick the surface inside the border with a fork and brush with egg yolk. Spread the frangipane evenly over the egg yolked centre and dot with raspberries.

If making as one large tart:
Trim all the edges of the pastry so that the pastry rises evenly.
Score a 1cm border around the edge using a sharp knife. Be careful not to cut all the way through. Prick the surface inside the border with a fork and brush with egg yolk. Spread the frangipane evenly over the egg yolked centre and dot with raspberries.

Place the tart/s on the hot tray and bake for 20-25mins. The sides should be golden and puffed.

Much Love
Lemony x

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Comments

  1. Liddie says:

    These are absolutely georgous!

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