Raspberry Almond Frangipane Tart is a classic French pastry featuring a delightful mix of flavors and textures. This exquisite tart combines a buttery almond filling with vibrant raspberry preserves, all nestled in a crisp almond sablé shell. Topped with fresh raspberries and sliced almonds, this dessert is not only visually stunning but also incredibly delicious, making it a perfect choice for any special occasion or elegant gathering.
Why You’ll Love This Raspberry Almond Frangipane Tart
This Raspberry Almond Frangipane Tart is a showstopper that will impress your guests. Here are some reasons to love it:
- Rich almond flavor from the frangipane filling.
- Bright tartness from fresh raspberries that balances the sweetness.
- Versatile enough for various occasions, from parties to simple family dinners.
- Easy to prepare with simple, high-quality ingredients.
- Can be made gluten-free using almond flour and alternative crusts.
- Pairs wonderfully with cream or ice cream for added indulgence.
- Perfect for showcasing seasonal fruits and flavors, making it a great choice year-round.
- It’s a fun project that allows you to practice your baking skills.
Ingredients for Raspberry Almond Frangipane Tart
Gather these items:
- 95 grams blanched almond flour (1 cup) or 95 grams sliced blanched almonds (3/4 cup)
- 95 grams sugar (1/2 cup)
- 125 grams butter, softened (1 stick + 1 Tablespoon / 9 Tablespoons)
- 1/2 teaspoon almond extract
- 100 grams egg yolks (5 large)
- 50 grams cake flour, sifted (1/3 cup + 1 Tablespoon)
- One large 10″ diameter (25 cm) tart shell (unbaked) = 375g dough, or 10 small individual tart shells (3 1/2″ / 8.75 cm diameter), unbaked, total 375g dough
- 200 grams raspberry preserves (2/3 cup, Bonne Maman recommended)
- 340 grams fresh raspberries (2 containers of 170 grams each)
- 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)
How to Make Raspberry Almond Frangipane Tart Step-by-Step
- Step 1: In a food processor, pulse the almond flour or sliced almonds and sugar until finely ground. Transfer this blend to the bowl of a stand mixer fitted with the paddle attachment.
- Step 2: Add softened butter to the mixture and blend on low speed until fully incorporated, creating a smooth mixture.
- Step 3: Mix in almond extract. Then, with the mixer running on medium speed, add egg yolks one at a time until fully combined.
- Step 4: Gently pulse in the sifted cake flour on low speed, ensuring the mixture is smooth. Scrape down both the sides and bottom of the bowl and mix again to fully integrate all ingredients.
- Step 5: Refrigerate the frangipane filling until ready to use. Before assembling, allow it to warm to room temperature for easier spreading.
- Step 6: Spread a thin layer of raspberry preserves on the bottom of the unbaked tart shell, then freeze briefly to set the preserves.
- Step 7: Place dollops of the frangipane filling evenly over the preserves (approximately 450g total) and gently spread to an even layer using an offset spatula or spoon, taking care not to disrupt the preserves.
- Step 8: Neatly arrange the fresh raspberries in concentric circles about 1/4 inch apart, ensuring frangipane is visible between them. Press them gently into the filling.
- Step 9: Scatter sliced blanched almonds between raspberries to add texture and flavor.
- Step 10: Bake at 350°F (175°C) for 55–60 minutes for the large tart or 35–40 minutes for small tarts. The frangipane should be set and a wooden skewer inserted in the filling should come out clean. The crust will develop a golden brown color.
Pro Tips for the Best Raspberry Almond Frangipane Tart
Keep these in mind:
- Ensure your butter is at room temperature for easy blending.
- Use fresh raspberries for the best flavor and presentation.
- Let the tart cool completely before slicing to maintain its shape.
- For a gluten-free option, substitute the cake flour with a gluten-free blend.
- Experiment with other fruits for variations, such as peaches or blueberries.
Best Ways to Serve Raspberry Almond Frangipane Tart
Consider these serving ideas:
- Pair it with whipped cream or a scoop of vanilla ice cream for a decadent dessert.
- Drizzle with a light raspberry sauce for added flavor.
- Serve alongside a cup of tea or coffee for a delightful afternoon treat.
How to Store and Reheat Raspberry Almond Frangipane Tart
To store, cover the tart with plastic wrap and keep it in the refrigerator for up to 3 days. If you need to reheat, warm individual slices in the oven at a low temperature. This will help retain the crispness of the crust, making it a delightful treat even after a few days.
Frequently Asked Questions About Raspberry Almond Frangipane Tart
What’s the secret to perfect Raspberry Almond Frangipane Tart?
The secret lies in using high-quality ingredients, especially fresh raspberries and good-quality almond flour. Ensuring the frangipane filling is well-mixed and not overbaked will also help achieve the perfect tart consistency.
Can I make Raspberry Almond Frangipane Tart ahead of time?
Yes, you can prepare the frangipane filling and store it in the fridge up to 24 hours in advance. Assemble the tart before baking for the best results.
How do I avoid common mistakes with Raspberry Almond Frangipane Tart?
To avoid common mistakes, ensure your butter is softened properly, measure flour accurately, and keep an eye on the baking time to prevent overbaking.
Variations of Raspberry Almond Frangipane Tart You Can Try
Here are some delicious variations:
- Substitute raspberries with strawberries or peaches for a different flavor profile.
- Add a layer of chocolate ganache beneath the frangipane for a rich twist.
- Create mini tarts using individual tart shells for easier serving.
- Experiment with different nuts, such as hazelnuts, in the frangipane filling.
For more delicious recipes, check out our recipe collection. If you enjoy baking, you might also like our Pumpkin Patch Cookies or Pistachio Cheesecake Delight. For a savory option, try our Chinese Beef and Broccoli.
For more information on the benefits of almonds, you can visit Healthline.
Print
Delicious Raspberry Almond Frangipane Tart Recipe
- Total Time: 85 minutes
- Yield: 1 large tart or 10 small tarts 1x
- Diet: Vegetarian
Description
This Raspberry Almond Frangipane Tart is a classic French pastry featuring a buttery almond filling nestled in a crisp almond sablé tart shell, layered with vibrant raspberry preserves and topped with fresh raspberries and sliced almonds.
Ingredients
- 95 grams blanched almond flour (1 cup) or 95 grams sliced blanched almonds (3/4 cup)
- 95 grams sugar (1/2 cup)
- 125 grams butter, softened (1 stick + 1 Tablespoon / 9 Tablespoons)
- 1/2 teaspoon almond extract
- 100 grams egg yolks (5 large)
- 50 grams cake flour, sifted (1/3 cup + 1 Tablespoon)
- One large 10″ diameter (25 cm) tart shell (unbaked) = 375g dough, or 10 small individual tart shells (3 1/2″ / 8.75 cm diameter), unbaked, total 375g dough
- 200 grams raspberry preserves (2/3 cup, Bonne Maman recommended)
- 340 grams fresh raspberries (2 containers of 170 grams each)
- 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)
Instructions
- In a food processor, pulse the almond flour or sliced almonds and sugar until finely ground. Transfer this blend to the bowl of a stand mixer fitted with the paddle attachment.
- Add softened butter to the mixture and blend on low speed until fully incorporated, creating a smooth mixture.
- Mix in almond extract. Then, with the mixer running on medium speed, add egg yolks one at a time until fully combined.
- Gently pulse in the sifted cake flour on low speed, ensuring the mixture is smooth. Scrape down both the sides and bottom of the bowl and mix again to fully integrate all ingredients.
- Refrigerate the frangipane filling until ready to use. Before assembling, allow it to warm to room temperature for easier spreading.
- Spread a thin layer of raspberry preserves on the bottom of the unbaked tart shell, then freeze briefly to set the preserves.
- Place dollops of the frangipane filling evenly over the preserves (approximately 450g total) and gently spread to an even layer using an offset spatula or spoon, taking care not to disrupt the preserves.
- Neatly arrange the fresh raspberries in concentric circles about 1/4 inch apart, ensuring frangipane is visible between them. Press them gently into the filling.
- Scatter sliced blanched almonds between raspberries to add texture and flavor.
- Follow the same steps as for the large tart: spread 1 tablespoon (20g) of preserves in each shell and freeze. Portion frangipane with a #30 scoop (35g), fill shells halfway, arrange approximately 7 raspberries per tart in a circle plus one in the center, press gently, then scatter almonds between berries.
- Bake at 350°F (175°C) for 55–60 minutes for the large tart or 35–40 minutes for small tarts. The frangipane should be set and a wooden skewer inserted in the filling should come out clean. The crust will develop a golden brown color.
Notes
- Ideal for an elegant dessert or special occasion.
- Combine textures and flavors for a deliciously sophisticated treat.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg
