Raspberry And Frangipane Tart

• 3/4 cup flour German #405
• 1 cup almond meal
• 1 teaspoon vanilla powder
• 1/2 cup unsalted butter cut into small pieces
• 2/3 cup caster sugar
• 1 teaspoon lemon zest finely grated
• 1 pinch salt
• 1 egg yolk
• 6 3/8 tablespoons sugar Castor
• 3 egg yolks at room temperature
• 3 3/4 tablespoons cornstarch
• 1 cup whole milk
• 1 lemon
• 1 3/4 tablespoons unsalted butter melted
• 6 tablespoons unsalted butter room temperature
• 6 3/4 tablespoons golden caster sugar
• 7/8 cup almond meal
• 1 lemon
• 1 egg
• 7/8 cup sour cream
• 3 1/4 cups fresh raspberries or strawberries
• 3 tablespoons raspberry jam
• 1 tablespoon water

1. To make the pastry crust, put the flour, almond meal, vanilla powder and butter in a large bowl. Rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Add in the rest of the ingredients and mix until you have a smooth dough. Wrap the dough with cling film and chill for 1 hour.
2. While the pastry chills, start preparing the custard by placing the milk and lemon zest in a saucepan and set the pan over a low heat. Let it slowly warm up until it's just starting to steam. At the same time beat egg yolks and castor sugar in a bowl until the mixture turns light. Sift in the cornstarch and mix well. Pour a trickle of hot milk over the yolks and whisk until incorporated. Now pour in the rest in a steady stream, whisking continuously until everything is smooth. Return the mixture back into the saucepan. Set the heat to low-medium and simmer for 2 minutes, stirring continuously to avoid any burnt bits or lumps until it has thickened. Remove
3. To make the almond filling, beat the butter and sugar until light and fluffy. Beat in the egg. Fold in the almonds and lemon zest until the mixture is smooth. Cover and chill until ready for use. Preheat the oven to 190C/375F.
4. Roll out the chilled crust and line on a 10-inch or six 3-inch tart pans. If your tart pan is not the loose-bottom type, then you might want to line the bottom with a parchment paper (or tin foil) to ease the tart out. Prick the bottom of the crust and bake for 10 minutes. Remove and fill the tart with 2/3 of lemon pudding, smooth and top and then spread on frangipane evenly. Return it to the oven and continue to bake 20 minutes until the frangipane is golden brown. Cool the tart for 10 minutes, and then lift from the tin. Leave on a wire rack to cool completely.
5. Fold sour cream into the rest of lemon custard and spread the mixture over the frangipane. Arrange the berries on top, placing them as closely as possible. Put the jam and water in a small bowl and microwave for 30 seconds, stirring to combine. Brush the berries with the glaze. Dust with icing sugar if desired.

flour, almond meal, vanilla powder, unsalted butter, caster sugar, lemon zest, salt, egg yolk, sugar, egg yolks, cornstarch, milk, lemon, butter, golden caster, almond meal, lemon, egg, sour cream, fresh raspberries, raspberry jam, water

Taken from www.yummly.com/recipe/Raspberry-and-Frangipane-Tart-1671938 (may not work)