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.
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