bohemianwanderer – This raspberry tart combines crisp puff pastry with cardamom frangipane, fresh raspberries, and mascarpone cream. The recipe serves eight people and takes about 10 minutes to prepare. Cooking takes approximately 50 minutes, followed by enough time for the tart to cool completely.
Start by preheating the oven to 200C, or 180C for a fan oven. The equivalent temperature is 390F or gas mark 6.
Unroll 320g of ready-rolled puff pastry while keeping it on its baking paper. Place the pastry on a large baking tray.
Using a sharp knife, score a border approximately 4cm from the pastry’s edges. Avoid cutting completely through the pastry.
Prick the pastry repeatedly with a fork inside the scored border. This helps prevent the center from rising excessively during the initial bake.
Lightly brush the pastry border with beaten egg. Place the tray in the oven and bake for approximately 10 minutes.
Remove the pastry once it becomes noticeably puffed. Carefully press down the center of the pastry and allow it to cool slightly.
Reduce the oven temperature to 180C, or 160C for a fan oven. The equivalent temperature is 350F or gas mark 4.
Prepare the frangipane while the pastry cools. Place 80g softened unsalted butter, 100g caster sugar, and crushed green cardamom in a bowl.
Use approximately half a teaspoon of freshly crushed cardamom from five to seven pods. Mix the ingredients until smooth rather than light and fluffy.
Add one egg and mix until fully incorporated. Stir in 100g ground almonds until the mixture becomes evenly combined.
Spread the finished frangipane across the pastry inside the scored border. Make sure the filling reaches the edges of the inner pastry area.
Arrange 175g of the fresh raspberries over the frangipane. Distribute the fruit evenly so each portion receives a good amount of raspberries.
Bake the Tart Until Golden and Finish With Mascarpone Cream
Continue baking until the frangipane becomes lightly browned. The pastry crust should become deeply browned and crisp around the edges.
Remove the tart from the oven once it reaches the desired color. Leave it to cool completely before adding the mascarpone topping.
The tart needs to cool fully so the mascarpone cream remains thick when spread across the surface. Meanwhile, prepare the cream mixture.
Place 220ml double cream, 120g mascarpone, and one teaspoon vanilla extract in a bowl. Add one and a half tablespoons of icing sugar.
Whip the ingredients together until the mixture becomes just thickened. Avoid over-whipping, as the cream should remain smooth and spoonable.
Once the tart has cooled completely, spoon the mascarpone mixture over the surface. Create loose swoops across the tart rather than spreading the cream into a perfectly flat layer.
Use the remaining 50g of fresh raspberries to finish the dessert. Scatter the berries over the mascarpone cream for a fresh contrast.
The finished tart combines several textures in each serving. The puff pastry provides a crisp base, while the frangipane adds a soft almond-rich center.
Green cardamom provides a fragrant spice that complements the sweet raspberries. The mascarpone cream adds a smooth and lightly tangy finish.
The demerara sugar also contributes a subtle crunch around the pastry edges. Fresh raspberries provide additional acidity and freshness against the richer frangipane.
Allow the tart to remain fully cooled before serving. This helps maintain the structure of the pastry and keeps the mascarpone topping stable.
Cut the tart into eight portions for serving. Each slice should contain puff pastry, cardamom frangipane, baked raspberries, mascarpone cream, and fresh raspberries.
The recipe offers a straightforward way to combine classic frangipane with seasonal fruit. Its layered texture also makes it suitable for serving as a dessert after a meal.
