Raspberry Tarts

• None None Rich Shortcrust Pastry
• 1/2 cup cold butter, chopped
• 1 cup all-purpose flour, plus 2 tbsp
• None None Frangipane
• 5 1/2 tbsp unsalted butter
• 1/3 cup granulated sugar
• 1/2 cup ground almonds
• 1 None medium egg
• 1 tbsp brandy
• 1/3 cup raspberry jam
• 2 tbsp fresh raspberries
• 1/2 cup sliced almonds
• None None powdered sugar, to dust

1. Preheat oven to 400u0b0F. Grease 4 - 4 inch loose-bottomed tart pans.
2. To make the shortcrust pastry dough, in a food processor, combine butter and flour. Process to form crumbs. With the motor running, gradually add 2 tbsp chilled water and pulse until mixture comes together. Shape into a disc, wrap in plastic wrap and chill for 20 mins.
3. To make the frangipane, in a food processor, combine butter and sugar. Add ground almonds, egg and brandy. Process to a smooth paste. Set aside.
4. Roll out pastry to 1/8 inch thick. Cut out 4 - 5 1/2 inch discs then use to line prepared pans, trimming edges. Chill for 10 mins. Bake blind with pie weights for 12-15 mins. Remove paper and beans and bake for another 5-7 mins until golden brown.
5. Reduce oven to 350u0b0F. Spread 1 tbsp jam over base of each tart shell. Top with frangipane. Press raspberries into frangipane and sprinkle with almonds. Bake for 25-30 mins, until set and golden brown. Dust with powdered sugar to serve.

shortcrust pastry, cold butter, flour, frangipane, butter, sugar, ground almonds, egg, brandy, raspberry jam, fresh raspberries, almonds, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/32229 (may not work)