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
Scale
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
