I seem to be carrying on my French-cuisine romance. I had this tart while living in France more times than I can remember. Of course it was sweeter, more intense, and perhaps quite a bit less health enhancing... Which is exactly why I was intent on making a healthier version, one I could happily eat while pregnant, and also feed to my children in the not-too-far-away future.
What is Frangipane?
Frangipane is a dessert 'filling' used in a variety of sweet treats from the English Bakewell Tart to French pastries, and even some Italian breads. It is most common at French Christmas celebrations, and although we have half a year until Christmas, I couldn't help myself. It's most unique feature is its almond flavour. Although most frangipane recipes call for almond essence, I tend to find the essence a little over-powdering and so am happy to settle for only the almond flour.
The main difference between the traditional Frangipane filling and my recipe here is the absence of refined sugar. Instead of using 75g of white sugar, which is common, I have substituted this for three and a half tablespoons of raw honey. The truth is, a sweetener - sugar or honey - is still a sweetener, however, raw honey consists of more nutrients than refined sugar and I have used much less than what the traditional recipe calls for. Because of this, I would be happy to eat it for breakfast (if I felt the need) and would also be happy to serve this to a toddler. Essentially, what I am saying is that it is relatively low in sugar and therefore something to be enjoyed more often than a full-blown refined sugar treat.
I hope you enjoy this as much as Luke and I did.
Frangipane and Raspberry Tart
1/2 batch of Almond & Buckwheat pastry (make the whole recipe and store half in the freezer)
75g grass-fed butter
3.5 Tbsp raw honey
2 free-range eggs
75g almond flour/ground almonds
zest of one lemon
1/2 cup raspberries
- Preheat the oven to 180 degrees.
- Prepare tart case as described in link. You can pre-bake the tart case for ten minutes if you like extra crunchy pastry, alternatively it will bake just fine if you choose not to.
- Melt butter and honey in a small sauce pan.
- Whisk each egg in at a time, working very quickly so not to cook the eggs. This is quite an important step - be prepared with the whisk in hand before you crack the egg into the butter mixture. Whisk fast until the egg is incorporated and the mixture is thick. Repeat with the second egg.
- Mix the almond flour and lemon zest into the mixture.
- Pour the mixture into the tart case.
- Press each raspberry evenly into the mixture.
- Place in the oven for 25 - 30 minutes. Check at 23 minutes to make sure it is not getting too brown on top. You can tell it is ready when it springs back with the touch of a finger.
- Leave to cool in the tart pan.
- Serve cold or warm with crème fraîche.
Feed, nourish, value yourself.