Romy Gill’s ginger frangipane raspberry tartlets recipe

ginger frangipane raspberry tartlets
Maja Smend


100g plain flour, extra for dusting
1 tsp baking powder
200g ground almonds
75g chilled unsalted butter, grated, plus extra to grease the tin
75ml honey
1 medium egg, whisked 1 tbsp cold water

125g unsalted butter, chilled and grated
75g caster sugar
1 tsp vanilla paste
2 medium eggs, beaten
15g plain flour
1 1⁄2 tsp ground ginger
100g ground almonds

20ml honey
20ml water
Juice of 1⁄2 lime
300g raspberries
100g raspberry jam mixed with 2 tbsp water

  1. For the pastry, sift the flour into a large bowl, then add the baking powder and ground almonds. Add the grated butter and rub through with your fingers until it comes into a crumble-like texture. Add the honey, whisked egg and water. If you feel the dough is too dry, add a few more drops of cold water. Combine to a dough, then wrap it in clingfilm. Chill for at least 1 hour.
  2. Grease a 12-hole muffin tin. Take the dough out of the fridge and roll out to the thickness of a £1 coin on a lightly floured surface. Stamp out 10cm rounds and place in the holes of the tin (see tip). Prick the bases with a fork and then chilli for 20-25 minutes.
  3. For the frangipane, in a large bowl beat the butter, sugar and vanilla paste with a hand-held mixer until light and fluffy (about 2-3 minutes). Add the beaten eggs slowly while continuing to mix. Sift in the flour, ginger and ground almonds then mix.
  4. In a bowl mix the honey with the 20ml water and lime juice, then toss the raspberries in the mixture and set aside.
  5. Preheat the oven to 180C/160C fan/gas 4. Take the tart cases out of the fridge and evenly spoon the frangipane into them. Top with the raspberries. Bake for 15-18 minutes until the filling is beautifully set and golden.
  6. Leave the tarts to cool, then remove from the tins. Pass the raspberry jam mixed with the 2 tbsp water through a sieve so it is smooth. Brush over the tarts before serving.

TIP The pastry can be a little soft, so use your fingers to carefully press into the muffin tins.

For more of Romy’s simple summer recipes, go to @romygill.

Food styling: Lizzie Harris. Food styling assistant: Sophie Denmead. Styling: Tamzin Ferdinando