Instructions

1. For the crust, place all ingredients except water into the bowl of your food processor then pulse until it resembles breadcrumbs with varying sizes of butter pieces, the largest the size of peas.
2. Add 2 Tbsp ice water and pulse until it mostly forms a ball. To test if it needs more water, take a piece and squeeze between your fingers. If it holds together, it’s ready. If it crumbles, add the last 1 Tbsp water and pulse again.
3. Tip out onto a lightly floured surface and gently bring together by squeezing and avoiding heavy kneading. Form a large disc then wrap in clingfilm and refrigerate for at least 1 hour.
4. Remove chilled pastry from the fridge then gently roll it out with a rolling pin in a long rectangle to about 3mm thick so that it is large enough to line 8 (9x2cm) loose-bottomed mini tart tins. Make sure to keep the pastry moving so that it doesn’t stick. Dust off excess flour then cut pastry into 8 pieces. Press pastry into each mini tart tin leaving the excess to hang over the sides. Use a fork to prick the surface of the pastry.
5. Place pastry-lined tins in the fridge and leave to chill for 1 hour. Tip: Letting the pastry chill lets the gluten relax so there is less chance of the pastry shrinking while baking.
6. When ready to bake, preheat oven to 200°C / 180°C fan / gas 5.
7. Remove pastry-lined tins from the fridge or freezer and place on a large baking tray.
8. Line each one with well crumpled pieces of parchment paper and fill with baking beads or dried beans/rice.
9. Place in preheated oven on the baking tray and bake blind for 10 minutes.
10. Remove from oven and remove parchment with baking beads. Trim away excess pastry to the top of the tin with a sharp knife. Use smooth singular motions and not sawing ones. Tip: Don’t worry if a few crumbs fall into the case, they’ll be easy to brush out once fully baked.
11. Once excess has been trimmed, return to the oven and bake for another 7 minutes.
12. Remove from oven and leave to cool completely in tart tins on a wire rack.
13. For the frangipane, add butter, sugar, eggs and almond extract in the bowl of your food processor and blend until smooth. Add the ground almonds and pulse until blended through.
14. Spoon the frangipane evenly between each pastry case and smooth with the back of a teaspoon. Push 5-6 raspberries into each tarts’ frangipane.
15. Tip: Leave small raspberries whole and tear larger ones in half. Sprinkle the top of each with 1 tsp flaked almonds.
16. Bake at 180°C / 160°C fan / gas 4 until the frangipane is set in the middle, 25-30 minutes.
17. Leave too cool in tart tins on a wire rack. They can be removed when they’re cool enough to handle but still warm, dust with icing sugar and served with a scoop of ice-cream. Or leave to cool completely, dust with icing sugar and serve with a dollop of whipped cream or spoon of clotted cream.
18. Keep at room temperature in a sealed container for up to 3 days, or in the fridge for up to 5 days. They can also be frozen for up to 3 months, simply place completely cold tartelettes in sealable freezer bags. Leave to thaw at room temperature or heat in the oven at 180°C / 160°C fan / gas 4 for 3-5 minutes