Raspberry, Frangipane and Almond Tart Recipe - Duerr's

Raspberry, Frangipane and Almond Tart Recipe

A luxury raspberry jam tart! This recipe is easy to follow and tastes delicious.



Serves 12


For the tart:
150g/ 1/3 lb shortcrust pastry

For the filling:
3 tbsp Duerr’s raspberry jam
85g/ 3 oz butter, softened
85g/ 3 oz caster sugar
115g/ 4 oz ground almonds
55g/ 2 oz ground rice
1 medium egg, lightly beaten

To top:

A Handful of flaked almonds


Preheat the oven to 190˚C/375˚F/ Gas Mark 5.

Roll out the pastry until it is 1/4 inch thick. Use a pastry cutter to cut into rounds roughly 4 inches in diameter.

Line a 12 hole muffin tray with the pastry rounds and set aside.

Cream together the butter and sugar. Stir in the ground almonds and rice. Lastly mix in the egg, ensuring all ingredients are combined well.

Spoon Duerr’s raspberry jam into the bottom of each pastry round. Spread the almond mixture over the jam. Top with flaked almonds.

Bake for 20 to 25 minutes, until golden brown. Allow to cool and enjoy!


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