Raspberry Frangipane Tart

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

Jump to:

• ❤️ Why you will love this dish
• 🥘 Ingredients
• 🍽 Equipment
• 🔪 Instructions
• ⏲️ Cooking Time
• 🥗 Side Dishes
• 📖 Variations
• 🍣 Storage
• 🍱 Prepare in Advance
• Top Tips
• More fruit recipes
• 📋 Recipe
• French Desserts
• Food safety
• 💬 Comments

❤️ Why you will love this dish

• 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.

Fruit features heavily in French desserts and you can often find tarts like this in French supermarkets or in a pâtisserie.

However, this tart is not difficult to make at home, so if raspberries are in season, I always like to make this for summer gatherings .

You can easily substitute the raspberries for other fruit too

🤔FAQs

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🥘 Ingredients

• Flour - plain or allpurpose flour.
• Butter - I use salted butter. If you prefer use unsalted butter but add a pinch of salt with the flour.
• Eggs - large free range eggs.
• Almonds - ground almonds for the filling and flaked almonds to decorate.
• Sugar - caster or superfine sugar.
• Raspberries - fresh.

The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.

🍽 Equipment

• food processor - or mixing bowl and fork
• 25cm (10 inch) loose-bottomed tart tin 
• baking parchment - or foil
• baking beans
• mixing bowl

🔪 Instructions

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 25 centimetre loose bottomed tart tin and fork the base.

Chill in the fridge for 20 minutes.

⏲️ Cooking Time

Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.

Bake the pastry blind by placing a layer of parchment and adding baking beans.

Cook for 15 minutes on a baking tray then 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 180 C / 350 F / 160 FAN / Gas 4 for 45-55 minutes until set and golden.

Dust with icing sugar before serving if you like.

🥗 Side Dishes

Serve with

• Crème fraiche
• Custard
• Vanilla ice cream
• Whipped cream or pouring cream

📖 Variations

• Normandy tart - traditionally a Normandy tart has finely sliced apples pushed into the frangipane. Sliced pears also work well.
• Stone fruits - try plums, apricots or peaches are perfect for this tart.
• Soft fruits - use blackberries, strawberries or blueberries.

🍣 Storage

• Airtight container - the tart will last up to a week.
• Freezer - wrap well and freeze for up to 4 months.
• Reheat - in the oven at 180 C / 350 F / 160 FAN / Gas 4.

🍱 Prepare in Advance

• Make the pastry in advance up to 2 days and store in the fridge.

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.

Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais

More fruit recipes

• White Chocolate and Raspberry Blondies
• Raspberry Almond Linzer Cookies
• Apple Crumble Pie
• Grilled Peaches with Browned Butter
• Balsamic Strawberry Galette
• Cherry Clafoutis
• Congress Tarts

📋 Recipe

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

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