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
Scale
- 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