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Frangipane and jam tart made with Multo is a popular dessert in many cultures and is enjoyed for its rich and comforting taste. It is a perfect treat for special occasions.
Whether enjoyed as an indulgent afternoon treat or showcased as a centerpiece at your next gathering, our Frangipane and Jam Tart is sure to impress. The almond-flavored frangipane filling with a luscious layer of your favorite jam, encased in a buttery, flaky crust, make this treat absolutely delicious.
5.5 OZ / 150 G softened butter
2.5 OZ / 75 G caster sugar
3.5 OZ / 100 G ground almonds
2 EA egg
17.5 OZ / 500 G shortcrust pastry
3.5 OZ / 100 ML milk
2 OZ / 50 G raspberry jam
1 TBSP almond flakes
Using a ready-made pastry, roll out the pastry thinly. Use a cookie cutter to cut them out and place them inside a greased muffin tray. Once done, spoon the raspberry jam evenly across the 12 cases.
Insert your butterfly whisk into the mixing bowl and add your softened butter, along with the sugar. Beat until light and fluffy for 2 minutes / speed 3 / stir. Scrape down the sides of the mixing bowl.
Crack your eggs into a small bowl and beat them well with milk. Add your ground almonds to the mixing bowl. Attach the lid with the measuring cup removed. Cook for 2 minutes / speed 3 / stir. Whilst spinning slowly, add the egg through the top hole on the lid until fully incorporated.
Preheat your oven to 210°C / 420°F. Spoon your prepared frangipane mix over your jam and sprinkle over the flaked almonds. Bake for 15 minutes on the bottom shelf until golden brown.
Dust with icing sugar. Enjoy your tart!
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