Raspberry And Ginger Frangipane Tart

I may need a few more Christmas-s in the southern hemisphere to reconcile with the fact that instead of sipping hot chocolate by the fireplace, I am actually filling up popsicle moulds in batches. And applying sunscreen before I hit the shops. We have barbecues and picnics planned all through the holidays Which does seem funny to me when I speak to my family at the other end of the world where my brother is going skiing instead.

The weather has been so warm this week that I haven’t enjoyed baking that much. But this tart has been worth it. I was literally waiting for berry season and now that it is here, I cannot have enough of them. A frangipane filling is my favourite filling in a tart. I added a spice component to the filling by adding including powdered and glace (crystallised) ginger. Nutty, spicy, buttery and very delicious. Combined with juicy red raspberries and pieces of finely chopped glace ginger, it provides a nice textural contrast to the tart. I used a store-bought sweet tart case as I was happy to avoid some of the heat in the kitchen. With the tart shell baking out of the way, this is a breeze to make.

Raspberry and Ginger Frangipane Tart
Serves 8

1 store bought tart case (18 cm)
100 g butter, softened
1/2 cup caster sugar
2 eggs
1 cup almond meal
2 tablespoons plain flour
1 tsp powdered ginger
1/4 cup glace ginger
1 cup raspberries (fresh or frozen)
1/4 cup flaked almonds

Preheat oven to 200 degrees C (180 degrees C for fan-forced).
Place 3/4 cup of raspberries on the base of the empty tart case.
Using an electric mixer or a whisk, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating until just combined. Stir in almond, flour, powdered ginger and glace ginger. Gently pour almond mixture into pastry case. Level top with a spatula. Top with remaining raspberries and flaked almonds.

Bake tart for 35 minutes or until golden. Cool in pan. Dust with icing sugar. Serve warm with ice-cream on the side.

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