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Raspberry frangipane tarts

Dish Details:


INGREDIENTS:

210g frozen ready-rolled puff pastry
25g lemon flavour biscuits crumbs
1/2 tsp lemon rind, finely grated
125g white marzipan cut into thin slices
150g frozen raspberries
4 tbsp brandy
20g flaked almonds, lightly toasted
1 tsp cinnamon powder

To serve, custard or cream


PREPARATION:
1. Pre-heat oven to Gas 6/200C. Roll the pastry out very lightly to make a 27.5cm square and then cut out four circles approx 13cm diameter. Place each one in a small 12cm loose bottom tartlet tin/or Yorkshire pudding tins so that a little of the pastry comes up the side.

2. Mix the lemon rind, biscuit crumbs and, keeping a border of 1cm around the edge of the pastry, sprinkle a heaped teaspoon over the base. Then cover with marzipan slices and place 14 or 15 raspberries upright on top.

3. Drizzle 1 tbsp brandy over the fruit on each tart, place on a heated baking tray and bake for approx 20 minutes until the pastry is golden and rises around the edges.

4. Shake a little cinnamon powder over the raspberries and sprinkle with flaked almonds.


PREP/COOK
INFORMATION:

Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4

Source: The Vegetarian Society recipe created by Sarah Kearns 2008. Visit www.vegsoc.org for more recipes

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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