Best prepared in one of Kleenmaid’s ovens. Click here for more info
To make the pastry, sift the flour into a food processor and add the cold butter and pulse on high until you get bread crumb like consistency, then add the sugar and beaten eggs, pulse on high again until the pastry forms a ball, be careful not to over work as the pastry may shrink when being cooked. Wrap in cling film and rest in fridge for at least 2 hours, it will keep for up to 48 hours, or can be frozen.
For the filling, back in the food processor, beat the butter until pale and creamy, add the sugar, vanilla extract, almond meal and flour, beat well, then gradually add the egg mixture until incorporated, put aside, this can be kept for 24 hours in the fridge.
Roll the pastry out on a floured surface and place straight into your flan dish, (I have used a 10 inch flan dish) cut away excess pastry and place in the freezer for 20 minutes, you want the pastry to be really cold when it goes into the oven.
Preheat oven to 180 degrees, using Circular ventilated and bottom element. This enables the pastry to be cooked, hence no blind baking required.
Now spread the Frangipane mix into the cold pastry base and top with the raspberries, (if you using frozen raspberries make sure they are still frozen, this way they keep their shape).Place on the bottom shelf of the oven, bake at 180° for 20 minutes, then turn the oven down to 165° for a further 30 minutes.
Let cool for 10 minutes, then sprinkle with the sliced almonds and dust with icing sugar, serve with double cream.
* The term blind baking is partially or completely baking a pastry base before adding the filling. This creates a stronger crust that can hold moist filling without getting soggy; because of the special function we are using this is not needed.