Raspberry Frangipane Tart with Jamie Oliver

Perfect for a picnic and freezable, this raspberry frangipane tart is a delightful treat that's easy to make and utterly delicious. The secret lies in the frangipane mixture, which is pressed into mini tart tins with removable bases and dotted with your berries of choice.

One of Jamie Oliver's 30 Minute Meal ideas, this recipe is a cinch to prepare and requires minimal effort. Simply preheat your oven to 190C/170C fan/Gas 5, slip in a heavy baking sheet to heat up, and get started on the pastry.

For the pastry, you'll need a 28cm (11in) round, loose-bottomed fluted tart tin, about 34cm (13in) deep. If you're new to making pastry, don't worry - it's easy! You can either mix the flour and butter in a food processor or rub them together by hand.

Now that we have our pastry sorted, let's talk frangipane. You may remember me raving about it in my recipe for the French-style Summer Fruit Tart. And now, I'm excited to share this gorgeous buttery berry tart with you.

To make the jam, combine raspberries, sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring frequently, until the mixture comes to a boil, then reduce the heat to low and simmer for 10 minutes or until it thickens.

For the frangipane mixture, grate the orange and lemon peels into a bowl and add almond extract. Butter and caster sugar are creamed together before eggs are mixed in. Cook the mixture over medium heat, stirring frequently, until it comes to a boil.

Once the jam has cooled slightly, remove the pan from the heat and let it sit for 30 minutes. This will allow the flavors to meld together beautifully.

To assemble the tarts, press the frangipane mixture into mini tart tins with removable bases and top with your choice of berries. These gorgeous buttery berry tarts are perfect for a picnic or as a delightful dessert any time of the year. So go ahead, indulge in these sweet treats and savor the flavors of summer!

Raspberry frangipane tart jamie oliver