Name: Michel Roux Jr’s almond and raspberry frangipane tart
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves 6-8
Ingredients: 150g unsalted butter, softened; 90g caster sugar; 2 medium free-range eggs, beaten with a pinch of salt; 240g plain flour, plus extra for dusting; 75g ground almonds; 200g unsalted butter, softened; 200g caster sugar; 200g ground almonds; 2 tbsp plain flour; 4 medium free-range eggs; 1 tbsp dark rum or ratafia (almond flavoured fruit-based liqueur); 60g raspberry jam; 250g raspberries; Icing sugar to dust; Ice cream or chantilly cream to serve; 24cm tart tin or flan ring

Michel Roux Jr’s almond and raspberry frangipane tart

Devote an afternoon to making Michel Roux Jr’s classy almond and raspberry frangipane tart. “I adore almond puddings and this French version of a bakewell tart is one of my favourites,” says Michel. “It’s rich and indulgent, but there is some fruit in there as well! Raspberries work perfectly with almonds, but cherries would also be good here.” Michel Roux Jr is a guest chef at Pub in the Park this summer – Tom Kerridge’s music festival for food lovers, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Angela Hartnett, Atul Kochhar and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there! Recipe taken from Michel Roux at Home by Michel Roux Jr (Seven Dials £26) and tested by delicious. Photograph by Cristian Barnett.

Freezable

Serves6-8

Hands-on20 min

Oven55 min

DifficultyEasy

Method

For the pastry, mix the butter and sugar until combined. Beat in the eggs, then add a pinch of salt, the flour and ground almonds. Bring everything together into a wet dough – you can do this by hand, in a food processor or in a stand mixer. Wrap and chill in the fridge for 2 hours.
Dust a work surface with flour, then roll out the pastry and use it to line the tart tin. Chill again until needed.
For the almond cream, whisk the butter and sugar until pale, then add the ground almonds and flour and whisk again to combine. Whisk in the eggs, one at a time, then add the rum or Ratafia.
Heat the oven to 160°C fan/gas 4. Remove the tart case from the fridge and spread the raspberry jam on the base. Top with the almond cream, then arrange the raspberries on top. Bake for 45-55 minutes until golden and cooked through (a skewer inserted in the centre should come out almost clean). If the pastry starts to catch before the filling is cooked through, cover the edges with foil. Dust with icing sugar and serve warm with ice cream or chantilly cream.