If you’re looking for a dessert that’s elegant yet totally doable at home, you’re going to adore this Raspberry Almond Frangipane Tart Recipe. I absolutely love how the nutty almond frangipane pairs with the tart freshness of raspberries—it’s a combination that feels like a little slice of fancy patisserie right in your own kitchen. Whether you’re baking for a special occasion or just because you want to treat yourself, this tart turns out beautifully every time, and I’m excited to walk you through it.
Why You’ll Love This Recipe
- Classic French Technique: I first learned this in cooking school, and it’s a staple for good reason—it’s timeless and delicious.
- Perfect Balance of Flavors: The almond frangipane’s richness blends perfectly with the bright, fresh raspberries every time.
- Versatile and Adaptable: You can easily switch up the fruit or make individual tarts for parties, making it super flexible.
- Impressive Yet Simple: Your friends will be amazed, but you won’t spend hours fussing over it.
Ingredients You’ll Need
Every component in this Raspberry Almond Frangipane Tart Recipe plays a crucial role—creamy butter in the filling, fresh raspberries for brightness, and a buttery tart shell to tie it all together. When you pick your raspberries, aim for plump, unblemished berries to keep the tart looking and tasting beautiful.
- Blanched almond flour or sliced blanched almonds: Almond flour gives that smooth, rich texture; sliced almonds add extra bite if you want a bit more texture.
- Sugar: Granulated sugar balances the natural tartness of the raspberries perfectly.
- Butter: Use softened butter for a creamy frangipane consistency—it’s the fat that makes this filling so luscious.
- Almond extract: Just a hint adds that signature almond flavor that wakes up the whole tart.
- Egg yolks: They’re what bind everything together and give the filling a lovely silkiness.
- Cake flour: Provides structure without making the tart heavy—sift it well to avoid lumps.
- Almond sablé tart shell: This buttery crust is the perfect base—see the separate recipe for details or use your favorite buttery tart crust.
- Raspberry preserves: A thin layer acts as a delicious barrier so the frangipane doesn’t soak into the crust and adds a punch of raspberry flavor.
- Fresh raspberries: The star of the show—juicy, fresh, and ripe is key here.
- Sliced blanched almonds: Sprinkled on top for a little crunch and a pretty finish.
Variations
This Raspberry Almond Frangipane Tart Recipe is wonderfully flexible, and I often tweak it depending on what fruit I have on hand or the season. Don’t be afraid to make it your own—once you’ve nailed the classic version, the sky’s the limit!
- Different Fruit: I’ve swapped raspberries with blueberries or blackberries, and it works beautifully—just watch out with strawberries as they tend to be a bit watery for frangipane.
- Nut Variations: Try walnuts or pecans instead of almonds for a different twist on the frangipane flavor—I love doing this around holidays.
- Mini Tartlets: Making individual tartlets is perfect for parties; they’re easier to handle and you can mix up fruit and garnish for each.
- Gluten-Free Option: Use a gluten-free tart shell and a suitable cake flour substitute if you need to go gluten-free.
How to Make Raspberry Almond Frangipane Tart Recipe
Step 1: Prepare the Almond Frangipane Filling
First off, you want to process the almond flour (or sliced almonds) with sugar in your food processor until it’s finely ground—this step is key to getting that smooth frangipane texture that just melts in your mouth. Then, transfer this mixture to your stand mixer bowl and add the softened butter. Mix on low to combine everything thoroughly—don’t rush this part, the butter’s what makes the filling luxuriously creamy. Next, add the almond extract, and with the mixer running on medium speed, add your egg yolks one at a time—this helps everything emulsify nicely. Lastly, pulse in the sifted cake flour just until smooth, making sure to scrape down the sides of your bowl to get an even mix. Pop your frangipane in the fridge to chill until you’re ready to assemble.
Step 2: Assemble the Tart
Spread a thin layer of raspberry preserves on the bottom of your unbaked tart shell. Here’s a trick I learned: freeze the tart shell with the preserves for about 10-15 minutes before adding frangipane. It makes spreading the frangipane easier without disturbing that beautiful layer of preserves. Once chilled, dollop your frangipane filling evenly over the preserves. Use a small offset spatula or the back of a spoon to gently spread it out in an even layer—be careful not to scrape the preserves underneath. When you’re ready, arrange fresh raspberries in neat concentric circles, spacing them about a quarter inch apart so the filling can rise nicely between the berries while baking. Finally, scatter sliced blanched almonds between the raspberries for that lovely nutty crunch on top.
Step 3: Bake to Perfection
Bake your tart at 350°F (175°C). Large tarts take about 55 to 60 minutes, while smaller individual tartlets take 35 to 40 minutes. You’ll know it’s done when the frangipane filling is set and a wooden skewer inserted into the tart comes out clean. The crust should have a gorgeous golden brown color. Keep an eye on it near the end—if it’s browning too fast but the filling isn’t set, lightly cover the edges with foil to prevent burning.
Pro Tips for Making Raspberry Almond Frangipane Tart Recipe
- Use Almond Flour or Sliced Almonds: I usually use almond flour for the smoothest texture, but sometimes I mix in sliced almonds to add a little crunch inside the filling.
- Freeze Tart Shell After Spreading Preserves: This little step makes spreading the frangipane so much easier and keeps your layers distinct and pretty.
- Arrange Berries Thoughtfully: Press raspberries just enough to sink them slightly into the frangipane; this helps them stay in place during baking and creates a stunning pattern.
- Prevent Overbaking the Crust: If the edges brown too fast, shield them with foil so your crust doesn’t burn while waiting for the filling to set.
How to Serve Raspberry Almond Frangipane Tart Recipe
Garnishes
I like to finish this tart with a light dusting of powdered sugar for that delicate, frosted look. Sometimes, I drizzle a tiny bit of warmed honey or a simple glaze made from warmed preserves for extra shine. A few fresh mint leaves tucked around the edges add a fresh aroma and a pop of color that really elevates the presentation.
Side Dishes
This tart is a dessert star, so I usually keep sides simple. A scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream goes beautifully. If you want to keep it light, fresh ricotta with a sprinkle of lemon zest is another delicious complement.
Creative Ways to Present
For a brunch or tea party, I’ve arranged several small individual tarts on a tiered dessert stand—everyone loves how they can pick their own miniature treat. Another festive idea is to serve the tart alongside a pot of raspberry coulis for added drizzle, or plate slices with edible flowers for a stunning centerpiece dessert.
Make Ahead and Storage
Storing Leftovers
I store leftover tart covered loosely with plastic wrap or in an airtight container in the refrigerator—it stays fresh for about 2 to 3 days. The crust holds up well, and the flavors actually seem to meld beautifully overnight.
Freezing
Freezing works best if you wrap the tart tightly in plastic wrap followed by aluminum foil. I’ve had good luck freezing individual tartlets this way for up to a month. When you’re ready to enjoy, thaw overnight in the fridge to maintain that lovely texture.
Reheating
To warm leftovers, I recommend reheating in a low oven (about 300°F/150°C) for 10–15 minutes—this helps the crust crisp back up without drying out the filling. Avoid the microwave if you want to keep that fresh-out-of-the-oven texture and flavor.
FAQs
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Can I use frozen raspberries for the Raspberry Almond Frangipane Tart Recipe?
Yes, you can use individually quick frozen (IQF) raspberries if fresh ones aren’t available, but I recommend thawing and draining them well to avoid additional moisture, which can make the tart soggy. If you do use frozen, gently pat them dry and consider reducing any extra liquids in the filling.
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What can I substitute for almond flour in the recipe?
If you don’t have almond flour, you can grind blanched sliced almonds in a food processor until finely ground, or use other finely ground nuts like pecans or walnuts. Just keep in mind the flavor will vary slightly, and texture might be a bit different.
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How can I prevent the tart crust from getting soggy?
Spreading a thin layer of raspberry preserves on the tart shell before adding the frangipane acts as a barrier and helps keep the crust crisp. Also, freezing the tart shell with preserves before filling prevents the layers from mixing too much.
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Can I make this tart dairy-free?
To make a dairy-free version, substitute the butter in the frangipane and crust with a vegan butter or solid coconut oil. The texture and flavor will be slightly different but still delicious!
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How do I know when the frangipane filling is fully baked?
Look for a set filling that springs back lightly when touched and a clean wooden skewer inserted in the middle. The edges will be golden and bubbly, and the tart crust should be a deep golden brown.
Final Thoughts
Honestly, this Raspberry Almond Frangipane Tart Recipe has been a true favorite of mine ever since I first learned it in cooking school—it’s the kind of dessert that’s impressive enough for guests, comforting enough for family, and joyful enough just to make on a quiet afternoon when you want something special. Once you try it, I’m pretty sure it’ll become one of your go-to recipes too. You’ll enjoy the process, the gorgeous final product, and most importantly, that delightful first bite which tastes like a little piece of dessert heaven.
Print
Raspberry Almond Frangipane Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 55 minutes for large tart, 40 minutes for small tarts
- Total Time: 1 hour 25 minutes
- Yield: 1 large 10-inch tart or 10 small 3 1/2-inch tarts
- Category: Dessert
- Method: Baking
- Cuisine: French
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. The frangipane filling, made with almond flour, sugar, butter, egg yolks, and a touch of almond extract, bakes to a luscious, nutty custard that perfectly complements the tartness of raspberries. Ideal for an elegant dessert or special occasion, this tart combines textures and flavors for a deliciously sophisticated treat.
Ingredients
Almond Frangipane Filling
- 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)
Almond Sablé Tart Shell
- 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
Raspberry Preserves
- 200 grams raspberry preserves (2/3 cup, Bonne Maman recommended)
Fresh Raspberries
- 340 grams fresh raspberries (2 containers of 170 grams each)
Almonds
- 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)
Instructions
- Prepare the Frangipane: 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.
- Incorporate Butter: Add softened butter to the mixture and blend on low speed until fully incorporated, creating a smooth mixture.
- Add Flavor and Eggs: Mix in almond extract. Then, with the mixer running on medium speed, add egg yolks one at a time until fully combined.
- Combine Cake Flour: 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.
- Chill the Filling: Refrigerate the frangipane filling until ready to use. Before assembling, allow it to warm to room temperature for easier spreading.
- Assemble Large Tart: Spread a thin layer of raspberry preserves on the bottom of the unbaked tart shell, then freeze briefly to set the preserves.
- Add Frangipane: 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.
- Arrange Raspberries: 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.
- Top with Almonds: Scatter sliced blanched almonds between raspberries to add texture and flavor.
- Assemble Small Individual Tarts: 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 the Tart(s): 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
- This recipe comes from the Institute of Culinary Education, showcasing a classic French frangipane made with equal parts almonds and sugar (tant pour tant).
- The frangipane filling is versatile and pairs well with many fruits such as peaches, plums, cherries, blueberries, or blackberries. Avoid watery fruits like strawberries unless adjustments are made.
- For firmer fruits like apples or pears, poach them first or slice thinly before adding to the frangipane.
- You can use either almond flour or sliced almonds in the frangipane; both yield excellent results.
- Freezing the raspberry preserves layer before adding the frangipane helps prevent mixing and allows smooth spreading.
- The filling will rise slightly around the berries during baking, so fill the tart shell about halfway before adding fruit.
- Extra raspberries may be kept on hand during assembly to ensure full coverage.
- Yield options: one large 10-inch tart or ten 3 1/2-inch individual tarts.
- For portioning small tarts, an ice cream scoop (#30) is recommended for consistent filling amounts.
Nutrition
- Serving Size: 1 slice (for large tart), approximately 1/8 of tart
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 105 mg
