It was the “husba” and my anniversary yesterday. People sometimes think he is a lucky man to be married to someone who likes to cook and can cook up a reasonable meal. However this was not the case when we were first married.

When I first married him I made some pretty awful meals. Just to name a few meals that he had to endure, I made ham steaks with pineapple! I also was a fan of store bought vol au vents with creamy chicken gunk that went inside. My husband came from an italian family that knew how to eat way before the rest of us caught on. He was brought up on great spaghetti sauces and home grown vegetables and fruit, he had stuffed zucchini flowers when no restaurant in Australia had put it on the menu. One of the things about marriage is that your partner will change a little and this has worked out well for him when it comes to the meals he eats now.

We were both tired and couldn’t be bothered to do the whole restaurant thing last night so we just shared a nice  meal and I made him a raspberry tart to celebrate all these years together.

Recipe

Ingredients for the Tart base

340g (23/4 cups) plain flour

a pinch of salt

150 g unsalted butter

90 g icing sugar

2 eggs beaten

Sift the flour and salt onto a work surface and make a well in the centre. Put the butter in the well and rub the butter through until the mixture resembles breadcrumbs. Add the icing sugar and then the eggs and knead a few times to bring it together. Then wrap in cling wrap and put in the fridge for at least an hour.

Ingredients for the Frangipane

125 g butter

125 g sugar

3 eggs

125 g ground almonds / almond flour

11/2 cup of frozen raspberries

1 punnet of raspberries to decorate

Making the Frangipane and Raspberry Tart
Unwrap the dough from the clingwrap . Make sure the dough is cool but supple by the time you want to roll it out. Roll out then place in tart tin and blind bake for ten minutes. 170 degrees

Now make the frangipane by melting 125 the butter slowly over low heat and letting it cool slightly. Beat the sugar together with the three eggs until creamy and add the melted butter while continuing to beat. Add the almond flour and mix well. Then add frozen raspberries

Now spread the frangipane evenly into the tart mold (it will spread out nice and evenly on it’s own). Do not fill to the rim, because you want to put in the fruit next. You should be able to see some of  frozen raspberries.
Slide the tart into the oven and bake for 35-45 minutes, depending on your oven. When it’s beautiful golden brown, puffed and firm to the touch it is ready. Leave to cool on a rack. You can place the punnet of fresh raspberries on top and dust the tart with icing sugar before serving.

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