Few desserts manage to be both rustic and elegant like a Raspberry Frangipane Tart. With its buttery pastry shell, rich almond filling, and bursts of bright, tangy raspberries, this dessert is as delicious as it is beautiful. Whether you're hosting a dinner party, looking to impress your friends, or just want to indulge in a decadent treat, this tart is a must-try.
Here's how to make your very own Raspberry Frangipane Tart from scratch.
Ingredients
For the Pastry Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons cold water
For the Frangipane Filling:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 cup (100g) almond flour
- 2 large eggs
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
For the Tart Assembly:
- 1 cup (120g) fresh raspberries (or frozen and thawed)
- Powdered sugar, for dusting (optional)
Kitchen Tools:
- 9-inch tart pan (preferably with a removable bottom)
- Rolling pin
- Food processor (optional, but helpful for the dough)
Instructions
Step 1: Prepare the Pastry Crust
- In a large bowl, mix the flour and sugar. Add the cold, cubed butter and use your fingers or a pastry cutter to rub it into the flour until the mixture resembles breadcrumbs.
- Stir in the egg yolk and enough cold water to bring the dough together into a ball. Be careful not to overwork it, or the crust may become tough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step helps to firm up the butter and relax the gluten in the dough, making it easier to roll out.
Step 2: Roll and Pre-Bake the Crust
- Preheat your oven to 375°F (190°C).
- Roll out the cold dough on a lightly floured surface until it’s about 1/8 inch thick. Carefully lift it over your tart pan, pressing it lightly into the edges and trimming any excess.
- Prick the base of the crust with a fork, line it with parchment paper, and fill it with pie weights or dried beans. Blind bake the crust for 10–12 minutes, then remove the weights and bake for another 5 minutes until lightly golden. Set aside to cool.
Step 3: Make the Frangipane Filling
- Using a hand mixer or stand mixer, cream the softened butter and sugar together until pale and fluffy.
- Beat in the eggs one at a time, followed by the almond and vanilla extracts.
- Fold in the almond flour until the mixture becomes a smooth batter.
Step 4: Assemble the Tart
- Spread the frangipane filling evenly into the cooled tart crust.
- Arrange the raspberries gently over the top. You can place them randomly for a rustic look or arrange them in a pattern for a more polished appearance—the choice is yours.
- Bake the tart in the preheated oven for 30–35 minutes, or until the frangipane is golden brown and set.
Step 5: Cool and Serve
- Allow the tart to cool completely in the pan before removing it. Once cooled, transfer it to a serving plate.
- For an extra touch, dust with powdered sugar before serving. Slice and pair with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Tips for the Perfect Raspberry Frangipane Tart
- Make Ahead: The pastry dough can be made a day in advance and chilled until ready to use. You can also freeze the tart, fully baked, for up to a month. Simply defrost and warm it slightly before serving.
- Customizable Filling: Don’t have raspberries? Try swapping them out for sliced pears, figs, or blueberries. The tart pairs beautifully with a variety of fruits.
- Almond-Free Option: If you’re catering to nut allergies, you can replace almond flour with plain all-purpose flour, though the traditional almond flavor will be missing.
Why You’ll Love This Tart
The combination of buttery pastry, nutty frangipane, and juicy raspberries creates an irresistible dessert that works for any occasion. Its simple preparation belies just how impressive it looks and tastes. Whether you’re a seasoned baker or a beginner ready for a challenge, this Raspberry Frangipane Tart is sure to become a favorite in your recipe collection.
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