Comments on: Easy Frangipane & Raspberry Tart

By: Edith Boyd

Edith Boyd — Thu, 28 Sep 2023 15:34:46 +0000

Can the frangipani raspberry tart be frozen

By: Jan Bellinger

Jan Bellinger — Sat, 30 Jul 2022 14:47:51 +0000

About 5 times the correct sugar for sweet pastry and a layer of red jam between pastry and frangipan is pretty essential

By: Weekend Bakers

Weekend Bakers — Wed, 30 Mar 2022 06:58:51 +0000

In reply to Amy.

Hello Amy,
We hope it will give a good result, it should be fine. Just make sure to drain the peaches well, because you do not want too much extra juice going into the frangipane.

Hope it works out well..

By: Amy

Amy — Mon, 28 Mar 2022 20:06:11 +0000

Hi I really want to make this tomorrow but have no fruit other then tin peaches would they ok to use instead of pears? Just I have a house full of covid so no shops yet. Thank you x

By: Jan Ellison

Jan Ellison — Mon, 27 Sep 2021 12:04:38 +0000

Hi I have just made a large frangipani tart with tinned apricots and a bought sweet pastry case and it’s delicious however I live on my own so can I freeze some of it please?

By: Donna

Donna — Thu, 18 Mar 2021 09:17:17 +0000

This is one of my absolute favorite recipes, thanks so much for sharing!
Just a lil note tho, my pastry seems to get “sucked up” below where I place the raspberries ….so the base is very rippled if that makes sense…
Do you prick holes in the pastry before putting the filling in…have you had this issue before?

By: Robert

Robert — Thu, 24 Dec 2020 23:41:55 +0000

Made two poached pear tarts, moved onto a rasberry every one fantastic. Pushed out the boat and trying Luxardo black cherry this time, fingers crossed it works. Added some almond essence each time for a bigger almond hit. Great simple recipe, thanks for sharing.

By: Weekend Bakers

Weekend Bakers — Mon, 27 Jul 2020 07:55:08 +0000

In reply to Jean. Thank you Jean for this suggestion and sharing your experience. Enjoy your baking!

By: Jean

Jean — Fri, 24 Jul 2020 15:05:43 +0000

Hello. Im in the Uk.
For those of you have a pastry phobia.may I suggest you use a baking dish that has perforated hole all around the sides with a loose bottom.

You will never have anymore soggy bottoms they will all turn out perfect.

I bought mine from Amazon.i am sure you have an Amazon in the states have a go.

Greeting from the Uk Stay safe.

By: Weekend Bakers

Weekend Bakers — Fri, 19 Jun 2020 07:03:48 +0000

In reply to Michael N.

Thank you Michael,
We find the pear and raspberry different but equally delicious, they are such a good combination with the almond flavor. Thank you for trying and liking the recipe.
Enjoy your baking and sharing!

Ed & Marieke
WKB

By: Michael N

Michael N — Thu, 18 Jun 2020 18:23:21 +0000

Iv just made the pear frangipane tart, very easy to follow recipe and its simply delicious. I’ll try Raspberry’s next. Thank you.

By: Weekend Bakers

Weekend Bakers — Thu, 18 Jun 2020 09:52:47 +0000

In reply to Roger.

Wonderful Roger. And you just reminded me to go pick some strawberries from our own garden before the slugs get to them after the recent rain!
Baking with own produce is the best. Enjoy!

Marieke
WKB

By: Roger

Roger — Mon, 15 Jun 2020 11:57:34 +0000

I tried this yesterday and was absolutely delighted with the results. I used strawberries and raspberries from my garden.

By: Weekend Bakers

Weekend Bakers — Fri, 22 May 2020 07:09:29 +0000

In reply to Sanika. Thank you Sanika, great the recipe is a success. Next to raspberry the pear version is a big favorite of ours. Hope it will be delicious too!

By: Sanika

Sanika — Wed, 20 May 2020 05:34:24 +0000

Just made this. It looks, smells and tastes amazing! Thank you so much for this recipe, I’ll definitely be making the poached pear version soon.

By: Weekend Bakers

Weekend Bakers — Tue, 12 May 2020 13:25:26 +0000

In reply to Chris Foster.

Hi Chris,
That is so wonderful. Funny you mention your love of baking but not eating your bakes. We hear this more often, so you are not alone.
Great your niece can enjoy your pastries, tarts and pies.

Greetings from Holland,
Mariek

By: Chris Foster

Chris Foster — Sun, 10 May 2020 12:50:54 +0000

Great, recipe, didn’t use sweet pastry, as I had some left over from a quiche, so used that, it was perfect. Made it for my niece, as she is an avid lover of almonds, me I don’t eat cake, but love making them.
Now she says it’s her favourite, so I keep making it

By: Eve Williams

Eve Williams — Thu, 23 Jan 2020 16:00:23 +0000

Use a biscuit base or even graham crackers recipe! Eliminates the terrors for those with pastry phobia!

By: Weekend Bakers

Weekend Bakers — Tue, 14 Jan 2020 15:45:55 +0000

In reply to Guy. Hello Guy, We think the amount of egg yolks cannot really be correct, looking at the amount of flour used. It will not be a good strong base for a heavy frangipane filling, the yolks make it softer and more delicate.

By: Guy

Guy — Sat, 11 Jan 2020 18:27:14 +0000

Hi – I’m going to give this a go. I have a recipe for frangipane tart which I’ve tried a few times with “mixed” results (I’m talking about the pastry base):
175g plain flour
85 unsalted butter (soft)
3 egg yolks
85g caster sugar
3-4 drop of vanilla essence
a pinch of salt

This was for a 12-inch spring-form cake tin but was woefully inadequate. So I multiplied all the ingredients by 3 and although this now gives enough to fill the tin at a reasonable thickness, the pastry mix is a bit wet and sticky even after spending the night in the fridge. The major difference between the recipe I’m following and yours seems to be the number of egg yolks – I ended up putting 9 in (multiplying the original 3 by three times) – so is this the obvious problem?