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!

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

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

📋 Recipe

Raspberry Frangipane Tart

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Amanda

Rich buttery pastry with an almond and raspberry filling.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 1 hr 15 mins

Chilling 20 mins

Total Time 1 hr 55 mins

Course Dessert

Cuisine French

Servings 10

Calories 564 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

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.

Nutrition Facts

Raspberry Frangipane Tart

Amount Per Serving

Calories 564 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 17g106%

Trans Fat 1g

Cholesterol 140mg47%

Sodium 237mg10%

Potassium 104mg3%

Carbohydrates 47g16%

Fiber 4g17%

Sugar 22g24%

Protein 10g20%

Vitamin A 881IU18%

Vitamin C 4mg5%

Calcium 78mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

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.

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.

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.

Please refer to the post for detailed recipe instructions.

Keyword frangipane, raspberries

Tried this recipe?Let us know how it was!

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