Raspberry Fangipane Tart

Note: Fresh dates, blueberries, strawberries, dessert figs or prunes, sliced apples or pears in place of raspberries. An alternative to orange is lemon rind

450g sweet short crust pasty (or for home made pastry see below)
1 cup frozen raspberries (alternatively use fresh raspberries or strawberries)
Icing sugar
Whipped or double cream
Almond slivers

Short Crust Pastry

1 1/2 plain flour

125 g butter, chilled and cut into cubes

1/2 cup icing sugar

3 egg yolks

1 tbs iced water

1. Place flour, butter and sugar in a food processor and in short bursts mix until mixture resembels fine bread-crumbs.
2. Whilst motor is on add egg yolks and water, until dough comes together. Turn dough into fkoured surface and bring together to form a ball. Flatten dough to look like disk and cling wrap and refrigerate for 1 hour.
3. If you dont have a convention oven setting you will need to blind bake. Preheat oven to 180º C roll out dough between two sheets of baking paper and line tray (30cm) with pastry refrigerate for a further 30 mins.
4. Line with baking paper and place weights , bake for 15mins.

Frangipane                                           
250g unsalted butter                              
1 cup caster sugar                                
1 teaspoon grated orange                      
3 eggs                                                    
250g almond mean                                
1/2 cup flour

1. Preheat oven on Intensive Bake at 160º C with baking tray placed on shelf 1 (bottom)
2. Cream filling: butter, sugar and rind until light and fluffy.
3. Beat in the eggs one at a time, fold in the almond meal and flour, mix well.
4. Spread frangipane evenly into pastry shell
5. Arrange raspberries and almond on top
6. Bake for 50 mins until set and golden
7. Cool tart in wire rack for 30 mins before removing from tin.
8. Serve tart dusted with icing sugar, serve with cream.

Serves 12.