An incredibly simple recipe. The Frangipane creates lightness and is great after a big meal with yogurt or cream.
for the shortcrust pastry
500 g plain flour , plus extra for dusting
100 g icing sugar , sifted
250 g good-quality butter , cut into small cubes
1 lemon , zest of
2 large free-range eggs , beaten
1 splash milk
for the frangipane
100g of caster sugar
100g of butter
2 large free-range eggs
100g of ground almonds
1 heaped tablespoon of plain flour
1 punnet of raspberries
some greek yogurt or whipped cream
For the shortcrust pastry. Try to be confident and bring the pastry together as quickly as you can. Don’t knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you’ll end up with a delicate, flaky pastry every time.
Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest.
Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour.
Line a 28cm/11 inch loose-bottomed flan tin with the pastry and bake it blind for 10-15mins at 180oC. Remove the lining you’ve used to bake it blind and bake for a further 10mins in the oven. In a bowl beat the butter and sugar together until creamy and soft. Add the eggs one by one. Now add the flour and almonds and fold through. Take the lined tin from the oven and allow to cool slightly before adding the frangipane mix into the middle. Even it all over with the back of a spoon. Place in the raspberries arranging them all over and bake for 30-40mins at 180oC until the fragipane is golden and risen. Allow to cool slightly, sprinkle with icing sugar and slice. Enjoy with some whipped cream or yogurt and mint leaves.