What to eat this month

Raspberry frangipane tarts

Raspberry frangipane tarts

Serves: 4
Preparation time: 10 minutes
Cooking time: 20–25minutes

What you need

  • 210g frozen ready-rolled puff pastry
  • 25g lemon flavour biscuits crumbs
  • ½ tsp lemon rind, finely grated
  • 125g white marzipan cut into thin slices
  • 150g frozen raspberries
  • 4 tbsp brandy (optional)
  • 20g flaked almonds, lightly toasted
  • 1 tsp cinnamon powder
  • To serve: Custard or cream


  1. Pre-heat oven to Gas 6/200˚C. Roll the pastry out very lightly to make a 27.5cm square and then cut out four circles approx 13cm diameter. Place each one in a small 12cm loose bottom tartlet tin/or Yorkshire pudding tins so that a little of the pastry comes up the side.
  2. Mix the lemon rind, biscuit crumbs and, keeping a border of 1cm around the edge of the pastry, sprinkle a heaped teaspoon over the base. Then cover with marzipan slices and place 14 or 15 raspberries upright on top.
  3. Drizzle 1 tbsp brandy over the fruit on each tart, place on a heated baking tray and bake for approx 20 minutes until the pastry is golden and rises around the edges.
  4. Shake a little cinnamon powder over the raspberries and sprinkle with flaked almonds.