Michel Roux Jr. served up a raspberry and almond frangipane tart with cartagen liquor and raspberry jam on Michel Roux’s French Country Cooking.
The ingredients for the pastry: 50g soft butter, 90g sugar, 2 x eggs, Salt, 240g flour and 75g ground almonds.
For the almond cream: 200g soft butter, 200g sugar, 200g ground almonds, 2 tablespoons of flour, 4 x eggs, Generous splash of dark rum or cartagen (fruit based liquor), 3 tablespoons of raspberry jam and 250g raspberries.
See recipes by Michel in his book titled: The French Kitchen: 200 Recipes From the Master of French Cooking available from Amazon now.
I would like to give some feedback, and perhaps seek his feedback, about his raspberry frangipane recipe I tried and was utterly disappointed with one section of it.
I am a regular baker, so followed his recipe as accurately as possible for this tart. I even watched Michel Roux made it on cookery show. The pastry and creme d’amande filling looked perfect, yet when I put into the oven everything started to boil over and made a mess. I also used the correct size tart tin! However, the taste was divine despite aesthetically it looked a mess!!
I would love to try this recipe again, so trying to find out where I may have gone wrong. Perhaps I should have used a larger tart tin?
Any feedback would be most welcome.