This Raspberry Frangipane Tart is really easy to make and is perfect for feeding a crowd.
A rich shortcrust pastry base holds the deliciously soft almond frangipane which is studded with fresh raspberries and flaked almonds for a show stopping dessert. Your guests and family will love this!
With step by step instructions, this raspberry tart is simple to make and stores well too, if you want to make it in advance.
Perfect for dessert with a dollop of cream, with your morning coffee, afternoon tea or as a delicious snack.
Bon appétit!
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Why you will love this tart
- This dessert serves 8 to 10 people so it's perfect for a crowd.
- It's perfect for making in advance.
- It keeps in a tin for a week.
- It travels well as a gift.
- There's easy step by step instructions.
What is frangipane?
Frangipane is technically an almond flavoured custard base, which originated in France and is used to fill tarts and pastries. It is often in the filling of sweet pithiviers and is the main ingredient in the galette des rois or kings' cake, eaten at Epiphany in France.
What are the ingredients?
For the rich shortcrust pastry you will need butter, egg, flour and water.
The filling requires eggs, butter , caster sugar and ground almonds and flour. Some variations call for almond essence, but I personally think it overpowers the cake.
For the decoration I've used some fresh raspberries and flaked almonds.
How to make a raspberry frangipane tart
Start by making the pastry. I prefer to make mine in a food processor for speed.
Alternatively, put the butter and flour in a bowl and rub together until the mixture resembles breadcrumbs. You can also do this with a pastry cutter or even a fork.
Put the flour and cubed butter in the processor an pulse until combined.
Combine the egg yolk with the water and add enough to bring the dough together with the motor running. It should easily come together.
Line a 25cm loose bottomed tart tin and fork the base. Chill in the fridge for 20 minutes.
Preheat the oven to 200C/180FAN-400F/Gas 5 and bake the pastry blind by placing a layer of parchment and adding baking beans. Cook for 15 minutes on a baking tray, remove the paper and beans and return to the oven for 5 minutes to set the base.
Meanwhile make the filling by creaming together the butter and sugar until light and fluffy.
Beat in the eggs and extra yolks.
Fold in the flour and ground almonds.
Spread the mixture into the pastry case and push the raspberries in about half way.
Sprinkle the almonds over the tart and arrange between the raspberries.
Bake at 180C/160FAN/350F/Gas 4 for 45-55 minutes until set and golden.
Dust with icing sugar before serving if you like.
Frequently asked questions
Most fruits can be used. Traditionally a Normandy tart has finely sliced apples pushed into the frangipane. Sliced pears also work well.
Stone fruits such as plums and peaches are perfect for this tart but berries such as blueberries are delicious.
This tart will keep in an airtight container for a week.
A Bakewell tart has a layer of jam on the pastry base and is not baked with any fruit. It is sprinkled with flaked almonds before baking.
There is also a variation called a Cherry Bakewell, where the tart is decorated with glacé icing and glacé cherries once cooled.
Top Tips
- If you don't have any ceramic baking beans use any dried beans or rice that you have. Keep them separate to just use for baking.
- If you are worried about any breaks in the uncooked pastry, remove the parchment paper and beans and brush the the base with egg white before returning to the oven for another 5 minutes.
- You can bake the tart without the almonds and glaze with melted sieved apricot jam.
- Don't over process the pastry or it will become tough. Process enough for it to start to come together and finish by hand.
Serve the tart warm or at room temperature and enjoy!
More fruit recipes
📋 Recipe
Raspberry Frangipane Tart
Ingredients
For the pastry
- 225 g flour plain/all purpose
- 110 g butter
- 1 egg yolk
- 2 tablespoon cold water
For the frangipane filling
- 200 g ground almonds
- 200 g butter
- 200 g caster sugar
- 2 eggs
- 2 egg yolks
- 4 tablespoon flour plain/all purpose
For the topping
- 45 g flaked almonds
- 150 g raspberries
Instructions
- Put the flour and cubed butter in a food processor and pulse until combined.
- Mix the egg yolk with the cold water and add enough to bring the dough together with the motor running.
- Line a 25cm loose-bottomed tart tin and fork the base. Chill in the fridge for 20 minutes.
- Preheat the oven to 200C/180FAN-400F/Gas 5 and bake the pastry blind by placing a layer of parchment and adding baking beans. Cook for 15 minutes on a baking tray, remove the paper and beans and return to the oven for 5 minutes to set the base.
- Meanwhile make the filling by creaming together the butter and sugar until light and fluffy. Beat in the eggs and extra yolks. Fold in the flour and ground almonds.
- Spread the mixture into the pastry case and push the raspberries in about half way.
- Sprinkle the almonds over the tart and arrange between the raspberries.
- Bake at 180C/160FAN/350F/Gas 4 for 45-55 minutes until set and golden.
Notes
- If you don't have any ceramic baking beans use any dried beans or rice that you have. Keep them separate to just use for baking.
- If you are worried about any breaks in the uncooked pastry, remove the parchment paper and beans and brush the the base with egg white before returning to the oven for another 5 minutes.
- You can bake the tart without the almonds and glaze with melted sieved apricot jam.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Amanda
Hi Monika. Thanks for letting me know. I've amended the ingredient list as there should be 2 whole eggs and 2 yolks. Thanks again, Amanda
Monika
Your instructions state: Meanwhile make the filling by creaming together the butter and sugar until light and fluffy. Beat in the eggs and extra yolks....
Nowhere in the ingredient list foe the filling is there mention of of 'eggs and extra yolks.‘ Please clarify... thank you!
Amanda
Hi Michelle. For the frangipane filling it's store bought ground almonds, (as in grind whole blanched almonds in a food processor until fine, if you can't buy them). The topping uses ready flaked almonds, which were blanched too. Hope this helps. Best wishes, Amanda.
Michelle
Can’t wait to make this for my mom’s s birthday in a few days! She has been dreaming of a cake made by a local bakery just like this, but they haven’t made it in ages! Can you tell me what kind of almonds you use? Blanched, raw, roasted, skin on etc? Thanks so much!
Amanda
Thanks so much Shinta.
Amanda
Thanks David. I hope it makes it easy to make.
Amanda
Thanks Danielle. It's really delicious!
Amanda
Thanks so much Elizabeth. I think it's beautiful too.
Shinta Simon
Frangipane tart is one of my favorite desserts! This one sounds incredibly yummy. Definitely trying it out soon
David
what a gorgeous, elegant dessert! And your breakdown makes it easy to follow at home.
Danielle Wolter
I am totally in love with all things almond. This sounds just incredible and I can't wait to try it!
Elizabeth
What a beautiful looking dessert! This would definitely be a showstopper at my next fancy meal!
Amanda
Thanks Chris. It's really delicious.
Chris Collins
This looks absolutely glorious! Perfect as a crowd pleaser or even dessert. Can't wait to try the recipe 🙂