Peanut butter frangipane and fresh jam tart

Peanut butter frangipane and fresh jam tart

It’s a jam tart, but not as you know it! In this clever recipe, nutty pastry and a creamy peanut butter frangipane are balanced with sweet-sharp fresh jam in this delight of a dessert. Keeping the berries whole in the jam creates welcome nuggets of juicy fruit to bite into.

Peanut butter frangipane and fresh jam tart

If you love peanut butter and jam, you’ll want to try our peanut butter and jelly swirl traybake, too!

  • Serves icon Serves 6-8
  • Time icon Hands-on time 1 hour 15 min, plus chilling, oven time 25 min

It’s a jam tart, but not as you know it! In this clever recipe, nutty pastry and a creamy peanut butter frangipane are balanced with sweet-sharp fresh jam in this delight of a dessert. Keeping the berries whole in the jam creates welcome nuggets of juicy fruit to bite into.

If you love peanut butter and jam, you’ll want to try our peanut butter and jelly swirl traybake, too!

Nutrition: per serving

Calories
480kcals
Fat
26g (13g saturated)
Protein
9.1g
Carbohydrates
49g (28g sugars)
Fibre
3.6g
Salt
0.4g

Ingredients

  • 35g unsalted roasted peanuts
  • 220g plain flour, plus extra to dust
  • 110g unsalted butter, cubed and chilled
  • 1 medium free-range egg, separated
  • Splash whole milk
    For the frangipane

  • 50g unsalted butter, softened
  • 50g light brown soft sugar
  • 90g smooth peanut butter (see Know-how)
  • ¼ tsp fine sea salt
  • 1 medium free-range egg
    For the jam filling

  • 300g berries, defrosted if frozen (we used a mixture of raspberries and strawberries)
  • 150g golden granulated sugar
  • Squeeze lemon juice

    You’ll also need

  • 23cm fluted tart tin; sugar thermometer
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Method

  1. Put the peanuts in a food processor and whizz to a crumb – pulse the mixture rather than processing it for a long time to make sure it doesn’t heat up and turn oily. Add the flour and pulse together quickly, then add the cubed butter and pulse again to create a breadcrumb-like texture. Add the egg yolk and continue to pulse just until it starts to come together as a dough. Shape the dough into a disc, then wrap and chill for 30 minutes.
  2. Meanwhile, make the frangipane. Put the butter and sugar in a small bowl and mash with a fork until well combined. Stir in the peanut butter, salt and egg until smooth. Set aside.
  3. Put a small plate in the freezer, ready to test the set of the jam. Put the berries, sugar and lemon juice in a large pan over a low-medium heat and warm gently until all the sugar has dissolved. Increase the heat and boil vigorously until the jam reaches 105°C – depending on the size of your pan, this will take anything from 5 to 15 minutes. The jam should be visibly thicker but try not to crush the berries too much, it’s nice having some larger chunks. Remove the pan from the heat, then spoon a small blob of jam onto one the cold plate from the freezer. After a few seconds, push your finger through the jam – if it wrinkles a little it has reached a soft setting point and is ready (if not, put the pan back on the heat and bubble for 1-2 minutes more). Remove the pan from the heat for the jam to settle, then skim off any scum floating on the surface. Leave the jam to cool while you make the tart case.
  4. On a lightly floured work surface, roll out the pastry until 3mm thick. Use the pastry to line the tart tin, gently pressing it into the edges of the tin. Trim and reserve the excess pastry in the fridge. Prick the base with a fork, then chill for 20 minutes.
  5. Heat the oven to 200°C fan/gas 8. Line the tart case with baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes, then remove the baking paper and beans/rice. Brush the base of the pastry with a little of the egg white (keep any leftovers), then bake for another 5-8 minutes until light golden. Stir most of the remaining egg white into the frangipane mixture, keeping a little to brush the pastry decorations.
  6. Reduce the oven to 180°C fan/gas 6. Spread the frangipane evenly in the base of the tart case. Top with the berry jam, then decorate with the offcuts of pastry rolled/cut into any shape you like. Brush the pastry decorations with the remaining egg white mixed with a splash of milk.
  7. Bake for 20-25 minutes until the pastry on top is golden and the filling has puffed up. Leave to cool for 20 minutes before serving – it’s nice warm but if it’s too hot, it will spill out everywhere. You can also leave it to cool completely and enjoy at room temperature.

Nutrition

Calories
480kcals
Fat
26g (13g saturated)
Protein
9.1g
Carbohydrates
49g (28g sugars)
Fibre
3.6g
Salt
0.4g

delicious. tips

  1. Use a peanut butter without any additives – such as Pip & Nut, Manilife, Meridian – and mix it up properly before you use it.

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