Wednesday, 9 September 2015

GBBO 2015: Week 6 Pastry - Raspberry and Almond Frangipane Tart

After the hideous free-from week last week which just went awfully for me, I was happy to see that sweet bakes were back. Pastry week was the one I was looking forward to the most as I have never made pastry and always intended to.
Making pastry was actually easier than I expected. I used this recipe to make 400g worth of pastry.


200g plain flour 
100g butter
1 egg
pinch of salt

First combine the flour, salt and the butter in a mixing bowl using your hands until it resembles bread crumbs. Then add half of the egg in so that the mixture comes together. 

Wrap the pastry in cling film and put it in the fridge to chill for half an hour.

After half an hour, take the pastry out of the fridge and roll it out with a rolling pin. My tart tin is not the normal metal type with fluted sides, but a clay one with straight sides which is rather a difficult shape to work with as you can tell from the bodged sides of the pastry in the photos.

I put fork marks on the pastry as I think this is something that you do to pastry. I then placed greaseproof paper in it and some pasta shells on top to weigh it down and this went into a 200 degress celcius oven for fifteen minutes to blind bake. Then I took it out of the oven to remove the greaseproof paper and the pasta and put it back into the oven for another five minutes. 

Once the pastry was out of the oven I started to make the actual cake part of the tart. The frangipane tart I chose to make is a raspberry and almond one. I love frangipane so wasn't too fussed as to what flavour I made but my mom requested a raspberry one. I used this recipe.

100g butter
100g caster sugar
100g ground almonds
2 eggs
10g plain flour
125g raspberries
1tsp almond extract

This recipe asked for 375g of pastry base but I went with 400g and I'm glad I did as I think any less and it wouldn't have covered the pan.
Preheat the oven to 180 degrees celcius - this kept changing as I was baking as my family were cooking dinner at the same time. 
First whisk together the butter and sugar and then add the eggs in one at a time.

Then add in the ground almonds, almond extract and flour.

Lastly, fold in the raspberries into the mixture.

Pour the mixture into the pastry case and put it into the oven for half an hour.

This was so delicious, it tastes like a bakewell tart as I think they are made from frangipane too. My pastry wasn't the best as it was perhaps too thin or had been in the oven too long, but I can improve on this next time I make pastry.


  1. Bet the flavour combo was great! Mine tasted like bakewell tart too, which was perfect as i love them! Alice xx

  2. I love bakewell tarts so anything that tastes like one gets a "A" in my book! x

  3. The combination of raspberries and almond sounds perfect! Yum! :)