This recipe generates one of my very favourite smells. Estate agents may tell you to brew some coffee or bake some bread before a potential buyer comes to view your house, but I would suggest you try this instead. The combined smell of baked puff pastry, frangipane and raspberries just out of the oven would be enough to make the most miserly soul reach for his chequebook.
Prep time: 20 minutes | Cooking time: 30-40 minutes
For the frangipane
- 70g soft butter
- 70g caster sugar
- 1 egg
- 70g ground almonds
- Zest of ½ lemon
- Pinch of salt
- A few drops of almond extract (optional)
For the tart
- 1 x 375g sheet of all-butter puff pastry
- 2 tbsp raspberry jam
- 150g raspberries
- 1 egg, beaten (optional)
- Icing sugar, to dust
- For the frangipane, beat the butter and caster sugar in a bowl until thoroughly mixed. Add the egg and mix until incorporated, then stir in the ground almonds, lemon zest and almond extract if you are using it. Add a good pinch of salt and it’s ready to use. This will make more than you need but it is hard to make it in smaller quantities; freeze any leftover frangipane for a future tart.
- Preheat the oven to 190C/170C fan/Gas 5. Line a baking tray with a sheet of baking parchment.
- Unroll the sheet of puff pastry flat on a lightly floured work surface and cut a circle roughly 18cm in diameter, using a plate as a guide. Transfer the pastry disc to the lined baking tray and prick the pastry all over with a fork. This is to prevent it from ballooning in the oven.
- Spread the raspberry jam evenly over the pastry, leaving a border of 2cm around the edge. Cover the jam evenly with two to three tablespoons of the frangipane, spreading it out, and dot the top with the fresh raspberries. Brush the edge of the pastry with beaten egg if you like.
- Bake for 30-40 minutes, until golden brown. Remove from the oven, allow to cool for 10 minutes and dust with icing sugar.
- Serve while still warm with thick cream.