Classic Raspberry and Almond Frangipane Tarts

Ingredients

• Roll the pastry out thinly on a floured surface and cut out circles, each one be
• Cover the pastry with baking parchment and fill with baking beans or dried macar
• For the filling, cream together the butter and sugar until light and fluffy. Bea
• Add the grated lemon zest and raspberry powder and fold in the remaining ground
• Bake at 400º F for 10 minutes, until the mixture is firm to the touch and a ligh
• For the raspberry jelly
• Mix the sugar with 300ml cold water in a large heatproof bowl, then add raspberr
• Put the bowl over a pan of simmering water, making sure the bowl doesn’t touch t
• Leave for an hour, topping up the water as necessary. Remove the bowl from the p
• Line a sieve with muslin or some other thin material and put it over a tall bowl
• You should be left with about 500ml juice. Taste and stir in a little more sugar
• Put the gelatin leaves into cold water to bloom. Once pliable, heat about 200ml
• For the cream
• In the bowl of a stand mixer combine all the ingredients
• Whisk on high until soft peaks form, 1-2 minutes
• Pipe onto your tartlets