Raspberry frangipane tarts
recipe
Raspberry frangipane tarts
No commentsIngredients
- 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
Serves:
4
Preparation:
10
Cook Time:
25
Total Time:
35min
Directions
More recipes like this
- Pre-heat oven to Gas . Roll the pastry out very lightly to make a .m square and then cut out four circles approx cm diameter. Place each one in a small cm loose bottom tartlet tin/or Yorkshire pudding tins so that a little of the pastry comes up the side.
- Mix the lemon rind, biscuit crumbs and, keeping a border of m around the edge of the pastry, sprinkle a heaped teaspoon over the base. Then cover with marzipan slices and place or raspberries upright on top.
- Drizzle tbsp brandy over the fruit on each tart, place on a heated baking tray and bake for approx minutes until the pastry is golden and rises around the edges.
- Shake a little cinnamon powder over the raspberries and sprinkle with flaked almonds.
Source: The Vegetarian Society recipe created by Sarah Kearns 2008. Visit www.vegsoc.org for more recipes
Find more recipes
1 comment
Comments