1. Preheat oven to 200C/400°F. 2. Roll out the pastry and use it to line a 25cm tart tin. 3. Prick the base lightly all over with a fork and refrigerate again until firm. 4. Make the frangipane: Cream the butter in a bowl, gradually beat in the sugar, and continue beating until the mixture is light and soft. 5. Gradually add the eggs and yolks, beating well after each addition. 6. Add the Kirsch if it is being used, and then stir in the ground almonds and flour. 7. Spread the jam evenly over the base of the chilled pastry case. 8. Sprinkle with the raspberries so that they are evenly spaced. 9. Pile the frangipane over the raspberries and use a spatula to smooth it. 10. Bake the tart near the top of the oven for ten minutes or until the pastry is beginning to brown. 11. Turn down the oven temperature to 180C/350F and bake for a further 40- 45 minutes or until the frangipane is set. 12. Dust with icing sugar just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
