Tropical Lattice Tart

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This tart is a quickfire way to impress. Using store bought pastry saves time and stress, and the fruit filling with soft almond frangipane is beyond delicious! 

Serves: 6-8 
Prep Time: 25 Minutes 
Cook Time: 30 Minutes

Recipe and photo by Fresh Factory

INGREDIENTS

  • 2-3 sheets or 1 roll of sweet short crust pastry
  • 75g butter, softened
  • 75g caster sugar
  • 2 eggs, beaten
  • 75g ground almonds
  • 1 tsp vanilla extract or paste
  • 1 1/2 cups Barker's Tropical Fruit Compote

METHOD

  1. Preheat the oven to 180°C bake. Line a fluted tart tin with pastry, then blind bake for 10 minutes. Remove baking beans or rice and paper from the tart shell, and bake for a further 5 minutes then set aside.
  2. In a bowl, beat together butter and caster sugar until light and fluffy. Beat in eggs one at a time, followed by almonds and vanilla.
  3. Spoon frangipane mixture into the tart shell and use a spoon to spread until even. Top with fruit compote, spreading evenly.
  4. Cut remaining pastry into strips, and lattice over the top of the tart. Bake in the oven for 20-25 minutes, or until the tart tests clean on a skewer and the pastry top is golden.
  5. Leave to cool slightly and serve warm or enjoy cold.
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