Comments on: Easy Frangipane & Raspberry Tart

By: Weekend Bakers

Weekend Bakers — Sun, 23 Feb 2025 07:49:57 +0000

In reply to Christie.

Hello Christie,
We have not had this comment before with this recipe, but we think that maybe there could be something slightly different with the flour you are using, needing a bit more moisture. Plus if your egg was a bit on the small side, this could be an explanation. So we would suggest using a bit more egg and if that is not enough, also use 5 to 10 grams more butter.
Hope this helps.

By: Christie

Christie — Sat, 22 Feb 2025 23:15:09 +0000

This crust was way too crumbly to come together. I thought maybe it needed water, like a pie crust, but I now think that was a mistake. Please clarify.

By: Weekend Bakers

Weekend Bakers — Mon, 03 Feb 2025 09:19:53 +0000

In reply to Thrift at Home. We would recommend to, depending on the weather also, store this tart at room temperature for a maximum of two days wrapped or in a container. For taste and texture it is best to eat it fresh, and the fridge will alter the pie slightly. Stored in the fridge we would eat it within one week, stored in the freezer lots of sources advice that you can keep it for three months. We know this is possible, but we still find cookies and pastries also deteriorate in the freezer over time, so we would advice to consume it within 2 to 4 weeks when stored this way.

By: Thrift at Home

Thrift at Home — Sun, 02 Feb 2025 19:00:51 +0000

I am going to make this – looks great. Does the finished tart need to be refrigerated?

By: Weekend Bakers

Weekend Bakers — Thu, 10 Oct 2024 09:46:01 +0000

In reply to Paul Lucas.

Thank you Paul, so good you enjoy the version with pears too, as do your customers. It is a question of finding the right pears for the job, but you obviously found them. Wonderful to add red currants, for taste and visual effect too.

All the best with your home baking and work baking!

Marieke

By: Paul Lucas

Paul Lucas — Tue, 08 Oct 2024 15:25:07 +0000

In reply to Weekend Bakers. Just made this for the 1st time at home,lovely! .We make a version at work, with poached pear quarters,then sprinkle with redcurrants, customers can't get enough of it !

By: Weekend Bakers

Weekend Bakers — Mon, 22 Jul 2024 08:36:29 +0000

In reply to Cathy Labbett. Hi Cathy, We very much agree, a great fruit to use, especially in spring.

By: Cathy Labbett

Cathy Labbett — Sat, 20 Jul 2024 15:27:09 +0000

Rhubarb, also, is a good fruit to use

By: Weekend Bakers

Weekend Bakers — Tue, 14 May 2024 10:16:11 +0000

In reply to Peter Ritchie.

Hi Peter,
I love that combination of blueberries and raspberries and don’t think I have ever tried it. So thank you for the inspiration. Hope the birds leave some berries for us on the plants this year 🙂

Enjoy your baking and sharing!

By: Peter Ritchie

Peter Ritchie — Tue, 14 May 2024 05:33:19 +0000

Just made a compote of blueberries and raspberries and a dollop of the mix in the bottom of a muffin tin case then top up with the frangipane mix and scatter lots of sliced almonds.

By: Edith Boyd

Edith Boyd — Thu, 28 Sep 2023 15:34:46 +0000

Can the frangipani raspberry tart be frozen

By: Jan Bellinger

Jan Bellinger — Sat, 30 Jul 2022 14:47:51 +0000

About 5 times the correct sugar for sweet pastry and a layer of red jam between pastry and frangipan is pretty essential

By: Weekend Bakers

Weekend Bakers — Wed, 30 Mar 2022 06:58:51 +0000

In reply to Amy.

Hello Amy,
We hope it will give a good result, it should be fine. Just make sure to drain the peaches well, because you do not want too much extra juice going into the frangipane.

Hope it works out well..

By: Amy

Amy — Mon, 28 Mar 2022 20:06:11 +0000

Hi I really want to make this tomorrow but have no fruit other then tin peaches would they ok to use instead of pears? Just I have a house full of covid so no shops yet. Thank you x

By: Jan Ellison

Jan Ellison — Mon, 27 Sep 2021 12:04:38 +0000

Hi I have just made a large frangipani tart with tinned apricots and a bought sweet pastry case and it’s delicious however I live on my own so can I freeze some of it please?

By: Donna

Donna — Thu, 18 Mar 2021 09:17:17 +0000

This is one of my absolute favorite recipes, thanks so much for sharing!
Just a lil note tho, my pastry seems to get “sucked up” below where I place the raspberries ….so the base is very rippled if that makes sense…
Do you prick holes in the pastry before putting the filling in…have you had this issue before?

By: Robert

Robert — Thu, 24 Dec 2020 23:41:55 +0000

Made two poached pear tarts, moved onto a rasberry every one fantastic. Pushed out the boat and trying Luxardo black cherry this time, fingers crossed it works. Added some almond essence each time for a bigger almond hit. Great simple recipe, thanks for sharing.

By: Weekend Bakers

Weekend Bakers — Mon, 27 Jul 2020 07:55:08 +0000

In reply to Jean. Thank you Jean for this suggestion and sharing your experience. Enjoy your baking!

By: Jean

Jean — Fri, 24 Jul 2020 15:05:43 +0000

Hello. Im in the Uk.
For those of you have a pastry phobia.may I suggest you use a baking dish that has perforated hole all around the sides with a loose bottom.

You will never have anymore soggy bottoms they will all turn out perfect.

I bought mine from Amazon.i am sure you have an Amazon in the states have a go.

Greeting from the Uk Stay safe.

By: Weekend Bakers

Weekend Bakers — Fri, 19 Jun 2020 07:03:48 +0000

In reply to Michael N.

Thank you Michael,
We find the pear and raspberry different but equally delicious, they are such a good combination with the almond flavor. Thank you for trying and liking the recipe.
Enjoy your baking and sharing!

Ed & Marieke
WKB