Raspberry lemon frangipane tart
Ingredients
- 200g plain flour
- 140g unsalted butter , cut into small pieces
- 100g golden caster sugar
- finely grated zest of 1 lemon
- 1 egg yolk
- a few drops of vanilla extract
- 3 egg yolks
- 100g caster sugar
- 1 tbsp plain flour
- 1 tbsp cornflour
- 250ml milk
- finely grated zest and juice of 1 lemon
- 50g unsalted butter
- 85g unsalted butter , room temperature
- 85g golden caster sugar
- 85g ground almond
- finely grated zest of 1 lemon
- 1 egg
- 100ml whipping cream
- 5 x 125g punnets fresh raspberries
- 5 tbsp seedless raspberry jam
- 2 tbsp kirsch or Cointreau
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