01 Feb 2016

Raspberry and Almond Heart Tarts

No Comments Baking and Tarts / Pies

Frangipane and raspberry jam filled tarts with hearts on top for Valentines Day. These are quick to make and look great.

Raspberry and Almond Heart Tarts
Prep time
Cook time
Total time
Serves: 15 tarts
  • 185g plain flour
  • 130g butter
  • 10g caster sugar
  • 1 egg yolk
  • Dash salt
  • Up to 2 tbsp ice water
Frangipane Filling
  • 25g butter
  • 25g caster sugar
  • 1 egg
  • 40g ground almonds *
  • ½ tsp almond extract
  • 100g good quality raspberry/strawberry jam
  1. Pulse all of the ingredients in a food processor to resemble coarse breadcrumbs. Add as little water as necessary to get the dough to start to come together.
  2. Wrap in plastic and chill overnight.
After Chilling...
  1. Preheat the oven to 175C/350F, grease a tart pan.
  2. Roll out the pastry and cut out 12 fluted circles, press into the pan.
  3. Cut 12 harts to fit inside each tart from the pastry scraps and arrange on a baking tray.
  4. Beat the butter and sugar, then add the egg, ground almonds and almond extract.
  5. Place 1 tsp filling into the each tart shell and smooth with a spoon.
  6. Bake the filled shells and pastry hearts for 15 mins until golden brown.
  7. Fill the tart cases with 1 tbsp jam and bake for another 5 mins.
  8. Remove from the oven and place a pastry heart on top of the molten jam.
  9. Cool on a wire rack then dust with icing sugar to serve.
* If you don't have ground almonds, flaked almonds work well too, just crumble them up into small pieces.

Baked tarts

Bake the frangipane filling first, then add 1 tbsp of jam

Label for raspberry and almond heart pies

Label for raspberry and almond heart pies

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