If you’re a fan of nut based desserts, you may have tried a frangipane filling. It’s an almond paste that is used to fill tarts, galettes or pastries and is particularly delicious when paired with fruit. Raspberries, when cooked in the filling not only look fabulous but also taste lovely in this tart. Short crust pastry, a delicious, sweet, nutty filling and tart, jam-like raspberries. Do I need to even explain how good all that is together"

Though it is Autumn in my part of the world, I am greatly influenced by spring vibes from across the world. When I posted a picture of these tarts on Instagram, quite a few said, they’re reminded of Spring. I wish!
But for now, I am slowly moving towards cosy crumbles, baked breakfasts and apples and pears. Can’t wait to share with you!
Raspberry Frangipane Tartlets
Yields 4 tartlets

For the pastry
1 cup 150 g plain flour
1/4 cup, icing sugar mixture
100 g chilled butter, roughly chopped
1 egg yolk

For the filling
100 unsalted butter, softened
1/2 cup castor sugar
1 egg
1 yolk
1 cup almond meal
1/4 cup plain flour
fresh raspberries
sliced almonds

To make the pastry, process the flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Gently knead on a lightly floured surface until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 15 minutes t...