[T]hese red berry and frangipane tarts were on the menu at Nikki’s half day cookery course whilst we were staying at and photographing Chalet Savoie Faire this summer You can read more about this incredible place in the full write up, but for anyone looking for a unique cookery school or to simply get away from it all, this beautiful place really ticks all the boxes.
The redcurrants, raspberries and blackcurrants were all grown and handpicked fresh from the garden directly behind the chalet. What could be more inspiring for the cookery course attendees to be using home grown produce? They served up the tarts for our lunchtime dessert at the end of a busy morning cooking up a feast of all sorts of delicious dishes. They have to be the perfect summer dessert, with the sharpness of the berries and lemon cutting through the sweetness of the pastry and frangipane filling. They are easy to make in winter too, because frozen berries work just as well.
As a side note, they also happened to be pretty photogenic (and yes the bite taken out of it might have been mine.)
- 250g flour
- 85g icing sugar
- 110g butter
- 1/2 lemon zest
- vanilla essence
- 1 small egg
- 170g sugar
- 170g butter
- 3 eggs
- 150g ground almonds
- 1tbsp flour
- almond essence
- 1 cup raspberries
- 1/4 flaked almonds
- In an electric mixer place the pastry ingredients together and mix until a paste forms.
- Be careful not to over mix. Turn out onto a floured surface, roll out the pastry and either
- line a large plan dish or 8 individual ones. There is no need to blind bake this pastry, its
- ready for the topping.
- For the Frangipane beat the sugar and butter together until pale, add the eggs one at a
- time with a spoonful of ground almonds so as the mixture won't curdle. Then add the
- vanilla essence, flour and mix.
- Spread the mixture evenly over the pastry, top with the red berries and a sprinkling of
- flaked almonds.
- Bake in the oven at 180C for 20-30 minutes. Serve with fresh cream or ice-cream.