- sweet shortcrust pastry
- 125g unsalted butter
- 1/2 cup caster sugar
- 2 eggs
- 125g ground almonds (almond meal)
- 1 tablespoon plain flour
- 3/4 cup raspberries (fresh or frozen)
- icing sugar for dusting
Preheat oven to 180 C.
Line 4 individual tart tins with pastry and bake blind for 15 minutes. Remove from the oven and allow to cool.
Beat butter and sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Mix in the almonds and flour.
Spoon frangipane into the pastry shells and dot with raspberries, pressing them into the batter
Bake for 30 minutes until frangipane is golden and set.
Allow to cool to room temperature and dust with icing sugar to serve.