I thought I'd share with you the little tart I made recently for my sister-in-law.
I think you're going to like it.
It's just a simple little tart with a bottom made of flaky, buttery, sweet shortcrust pastry. A middle filled with soft fluffy almonds, and a crown of plump fresh raspberries.
Served with some thick double cream...do you really need anything more?
Raspberry and Almond Tart
(recipe from Love Bake Nourish by Amber Rose)
200g unsalted butter, softened |200g almond meal | 3 large organic eggs, lightly beaten | 200g maple syrup (I used rice malt syrup) | 1 quantity of GF shortcrust pastry, baked and cooled, but still in its tin | 450g raspberries |
- For the pastry - place flour, icing sugar, vanilla seeds and butter in a food processor and pulse until fine crumbs. Add the yolk and 2 tbsp iced water, then whiz until the mixture comes together in a ball. Enclose in plastic wrap, then chill for 30 minutes. Roll out pastry to desired size, trimming to fit pan if necessary.
- Preheat the oven to 180 degrees, and bake pastry case lined with non-stick baking paper and filled with baking weights for 8-10 minutes.
- Remove paper and weights and cook for a further 5-10 minutes or until light golden.
- Preheat the oven to 150 degrees.
- In the bowl of an electric mixer, cream the butter for 3-4 minutes until pale and fluffy, adding a couple of tablespoons of almond meal if the butter is too soft. Add the rest of the almond meals, the eggs and syrup and fold in carefully until thoroughly combined.
- Spoon the mixture into the tart case and bake in the oven for 40 minutes. Remove from the oven and place on a wire rack to cool. Remove the cooled tart from the tin and sprinkle with the raspberries.
A little note on maple syrup: A good-quality, pure maple syrup is 100 per cent natural. It's sweeter than cane sugar and has fewer calories. It contains manganese, zinc and natural antioxidants which makes it good for your immune system as well as providing a slow -releasing energy.
However, it does still contain fructose.
Just a little tip for those of you, like me, looking to keep your fructose intake down.