• 375g pack shortcrust pastry
  • 4 tbsp raspberry jam
  • 50g flaked almonds
  • 1 tbsp apricot jam, sieved
  • 4 tbsp icing sugar
  • pink food colouring


  • 200g at room temperature unsalted butter
  • 220g caster sugar
  • 2 eggs, lightly beaten
  • 1 lemon, zested
  • 1 tsp vanilla extract
  • 220g ground almonds
  • 2 tbsp plain flour


  • STEP 1

    Roll the pastry to the thickness of a 20p coin and use it to line 12 small tart tins. Trim level with the top of the tin and chill.

  • STEP 2

    For the frangipane, beat the butter and sugar together until light and fluffy, beat in the eggs, lemon and vanilla a little at a time. Fold in the almonds and flour in one go.

  • STEP 3

    Heat the oven to 180c/fan 160c/gas 4. Spread 1 tsp raspberry jam in each base, then fill with frangipane to the top of the pastry and level off.
    Scatter or arrange flaked almonds over half of each tart.
    Bake for 25-30 minutes or until the tops are golden and springy. Leave to cool in the tin.

  • STEP 4

    While the tarts are still warm, brush the almond-covered halves with a little apricot jam. Mix 4 tbsp icing sugar with enough water to make a spreadable icing and add enough colour to make it pale pink.
    Ice the non-almond halves and leave to set.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating