Romy Gill's ginger frangipane raspberry tartlets recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Romy Gill’ s ginger frangipane raspberry tartlets recipe By Romy Gill - July 10, 2022 Maja Smend MAKES 12 TARTS PASTRY 100g plain flour, extra for dusting 1 tsp baking powder 200g ground almonds 75g chilled unsalted butter, grated, plus extra to grease the tin 75ml honey 1 medium egg, whisked 1 tbsp cold water FRANGIPANE 125g unsalted butter, chilled and grated 75g caster sugar 1 tsp vanilla paste 2 medium eggs, beaten 15g plain flour 1 1⁄2 tsp ground ginger 100g ground almonds FILLING AND GLAZE 20ml honey 20ml water Juice of 1⁄2 lime 300g raspberries 100g raspberry jam mixed with 2 tbsp water For the pastry, sift the flour into a large bowl, then add the baking powder and ground almonds. Add the grated butter and rub through with your fingers until it comes into a crumble-like texture. Add the honey, whisked egg and water. If you feel the dough is too dry, add a few more drops of cold water. Combine to a dough, then wrap it in clingfilm. Chill for at least 1 hour. Grease a 12-hole muffin tin. Take the dough out of the fridge and roll out to the thickness of a £1 coin on a lightly floured surface. Stamp out 10cm rounds and place in the holes of the tin (see tip). Prick the bases with a fork and then chilli for 20-25 minutes. For the frangipane, in a large bowl beat the butter, sugar and vanilla paste with a hand-held mixer until light and fluffy (about 2-3 minutes). Add the beaten eggs slowly while continuing to mix. Sift in the flour, ginger and ground almonds then mix. In a bowl mix the honey with the 20ml water and lime juice, then toss the raspberries in the mixture and set aside. Preheat the oven to 180C/160C fan/gas 4. Take the tart cases out of the fridge and evenly spoon the frangipane into them. Top with the raspberries. Bake for 15-18 minutes until the filling is beautifully set and golden. Leave the tarts to cool, then remove from the tins. Pass the raspberry jam mixed with the 2 tbsp water through a sieve so it is smooth. Brush over the tarts before serving. TIP The pastry can be a little soft, so use your fingers to carefully press into the muffin tins. For more of Romy’s simple summer recipes, go to @romygill. Food styling: Lizzie Harris. Food styling assistant: Sophie Denmead. Styling: Tamzin Ferdinando RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved