Raspberry Jam Frangipane Tart
TIER 2
Raspberry Jam Frangipane Tart
In this recipe we take our homemade raspberry jam from tier 1 and spread it on a Páte Brisée pastry case. Then we fill it with an almond frangipane and delicately decorate it with a pattern of flaked almonds. I usually fill my desserts with almond cream instead of frangipane, but the addition of pastry cream really improves the texture and adds even more flavour to the dessert.
1
9-INCH TART
Ingredients
Makes 1 9-inch Tart
Pâte Brisée
200g Plain/All-Purpose Flour
100g Unsalted Butter, Cold & Cubed
50g Cold Water
3g Sea Salt
Pastry Cream
250g Whole Milk
½ Fresh Vanilla Bean Pod
35g Caster/White sugar
60g Egg Yolks
20g Cornstarch/Cornflour
2g Fine Sea Salt
20g Cold Unsalted Butter
Frangipane
165g Unsalted Butter, Room Temperature
165g Caster/White Sugar
Zest ½ Lemon
130g Whole Egg, Lightly Whisked Together
165g Ground Almonds/Almond Flour
2g Sea Salt
85g Pastry Cream, Cooled
To Fill & Finish
Raspberry Jam (Tier 1)
Flaked Almonds
Fresh Raspberries
Icing/Powdered Sugar
Special equipment
Stand mixer
Silicon mats
9-inch fluted tart ring
Baking beans
Piping bag
Method
Pâte Brisée
1. Into the bowl of a stand mixer, add the butter, flour and salt. Mix on a low speed until the butter has completely broken down into fine crumbs and there are no large chunks of butter.
2. Slowly drizzle in the cold water and mix for a few seconds until it pulls together into a dough.
3. Gently knead the dough into a disc on your work surface and wrap it in clingfilm, then refrigerate for 30 minutes.
4. After 30 minutes, place it in between two silicon mats (or two sheets of parchment paper), and roll the dough into a rough disc that is around 3-5mm thick.
5. Refrigerate the pastry again for 1 hour and preheat the oven to 180C/355F Non-fan Assisted. This is a good point to prepare your pastry cream.
6. Peel the silicon mats/parchment paper off the pastry and ensure the dough is cold but flexible. If it is too cold it will break so just leave it for a few minutes to soften slightly if needed.
7. Lift the pastry into a 22.5cm fluted tart ring and use your hands to gently press it into the edges. Work quickly, being careful not to tear the pastry.
8. Use a knife to trim the excess pastry off and place the tart shell back into the fridge to chill for 15 minutes.
9. Scrunch up a piece of baking paper and press this into the chilled tart shell. Fill the tart shell with baking beans or rice and then place it on a tray and straight into the oven to bake.
10. Bake the tart for 30 minutes, then remove the baking beans, and continue to bake for a further 10-15 minutes, or until the pastry is an even golden brown colour.
11. Remove it from the oven and allow it to cool for 30 minutes.
Pastry Cream
1. In a medium saucepan on the stovetop over medium heat, add the milk and the scraped vanilla pod just until it is steaming.
2. In a separate medium bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth and thickened.
3. Slowly pour the hot milk mixture over the sugar and eggs mixture, whisking constantly.
4. Pour the mixture back into the saucepan. Whisk constantly over medium heat until it begins to bubble, then cook for 1 minute.
5. Remove the saucepan from the heat and pass the mixture through a sieve placed over a large bowl.
6. Whisk in the butter until the mixture is smooth. Cover the bowl with cling film and refrigerate it for an hour.
Frangipane
1. Into a stand mixer, add the soft butter, salt, lemon zest and sugar. Beat for 2-3 minutes on a medium-low speed until slightly thicker and paler in texture.
2. Slowly drizzle in the eggs and beat for a further minute.
3. Finally, add in the ground almonds/almond flour and scoop in the required amount of cooled pastry cream. Beat until smooth.
4. Add the mixture into a piping bag.
Assembly & Baking
1. Lower the oven temperature to 175C/345F Non-Fan Assisted.
2. Take the raspberry jam and spread a few tablespoons across the bottom of the cooled pastry. Make sure it is nice and even.
3. Next, pipe the frangipane evenly into the tart shell. Use a palette knife if needed to smooth it out.
4. Slice your fresh raspberries in half and press them gently into the frangipane.
5. Next, take your time, and evenly place the flaked almonds around the entire tart in a nice circular pattern. This is optional, you can simply sprinkle them on!
6. Place it into the oven and bake for 25-30 minutes or until it is an even golden colour all over.
7. Remove it from the oven, and at this point this filling will still be slightly soft, so let it cool for an hour at room temperature before serving.
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Raspberry & Strawberry Jam
TIER 1
Raspberry & Strawberry Jam
In these recipes we learn the basics of making jams. I walk you through the recipe for raspberry and strawberry jam. The techniques are very similar but I’ll take you through each step, and discuss crucially, the jam setting point, which is a really important temperature to hit to make sure your jam sets! I’ve also included a bonus recipe in the PDF – my dad’s homemade marmalade (thanks Dad!). This was something I grew up eating, so I hope you guys love it as much as me!
4
JAM JARS
Ingredients
Makes 4 Jam Jars
Raspberry Jam
500g Fresh Raspberries
50g Honey
300g Caster/White Sugar
3g Pectin NH + 50g Caster/White Sugar
5g Lemon Juice
Strawberry Jam
750g Fresh Strawberries
450g Caster/White Sugar
225g Water
4.5g Pectin NH + 70g Caster/White Sugar
8g Lemon Juice
BONUS RECIPE
Seville Orange Marmalade (makes 8 jars)
1kg Seville Oranges
Juices of 2 Lemons
2500g Water
2000g Caster/White Sugar
Special equipment
4 x 100g jam jars, sterilised
Digital thermometer
Pectin
Method
Before starting your jam-making, you want to make sure you have cleaned, dried and sterilised your jam jars. Simply wash them in soapy water, dry them, then place them into the oven for 10 minutes at 140C.
Raspberry Jam
1. Into a small bowl, add the pectin and sugar (50g) mixture. Stir the mixture together and set this to one side.
2. Add the fresh raspberries, honey, and remaining sugar into a medium saucepan. Place the pan onto a medium heat and stir it together.
3. Keep cooking the mixture until it reaches 80C on a digital thermometer, and stir in the sugar/pectin mixture.
4. Continue to cook the mixture until it reaches 104C – this can take a little while, between 5-10 minutes so keep a close eye on the thermometer, stirring it pretty continuously.
5. 104C is an important temperature as this is the setting temperature for jams. The closer it gets to this temperature, the thicker and darker the jam will become, and the bubbles will become heavier.
6. As you are cooking it, use a spoon to skim off any foam/impurities that rise to the top.
7. Remove it from the heat, stir in the lemon juice and then distribute it between your jam jars. You should get 2 jars.
8. Leave them to cool to room temperature before refrigerating.
Strawberry Jam
1. Into a small bowl, add the pectin and sugar (70g) mixture. Stir the mixture together and set this to one side.
2. Hull the fresh strawberries and slice them in half. If the strawberries are smaller, then you can leave them whole.
3. Add the sugar and water into a saucepan, and cook it until it reaches 120C.
4. Once at temperature, immediately tip in the strawberries, stir them through the sugar mixture, then add the pectin sugar mixture.
5. Continue to cook the mixture until it reaches 104C – this can take a little while, between 5-10 minutes so keep a close eye on the thermometer, stirring it pretty continuously. 104C is an important temperature as this is the setting temperature for jams. The closer it gets to this temperature, the thicker and darker the jam will become, and the bubbles will become heavier.
5. As you are cooking it, use a spoon to skim off any foam/impurities that rise to the top.
6. Remove it from the heat, stir in the lemon juice and then distribute it between your jam jars. You should get 2 jars (or maybe slightly more)
7. Allow them to cool to room temperature before refrigerating/storing.
Seville Orange Marmalade (My Dad’s Recipe)
1. Wash the Seville oranges if they are dirty.
2. Cut the oranges in half and juice them. Pour the juice into a medium saucepan.
3. Scoop out the flesh from the inside of the oranges and place these into a muslin cloth.
4. Take the remaining peels of the oranges, and cut them into thin strips (or thicker strips if you prefer slightly chunkier strips in your marmelade). Add these to the pan.
5. Add the juice of the lemons into the pan, and place the juiced lemons into the muslin cloth too. Tie thie up so the orange flesh and lemons are secured.
6. Place the muslin into the saucepan, along with the water.
7. Bring the mixture to a boil, and then lower it to a simmer, and continue to cook the mixture until the orange peels are very soft. Anywhere from 1-2 hours!
8. Remove the muslin and squeeze out the juices from it, into the pan.
9. Add in the sugar and boil the mixture, cooking it until it reaches the jam-setting point of 104C.
10. Once it has reached the setting point, remove it from the heat for 15 minutes, and during this time a lot of froth/impurities will rise. Skim these off. The resting time will also help to distribute the orange peels.
11. Scoop the marmalade into your sterilised jam jars (it will make 7-8 jars!). Allow them to cool to room temperature and then place the lids on and refrigerate/store.
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