Raspberry Almond Frangipane Tart Recipe

If you’re looking for a stunning dessert that feels both elegant and homey, I absolutely love sharing this Raspberry Almond Frangipane Tart Recipe with friends. It’s one of those jewel-like desserts where tender raspberries meet rich almond frangipane inside a crisp, buttery tart shell. When I first tried this recipe, I was blown away by how the flavors and textures came together effortlessly — and I promise, you’ll find it just as delightful to make as to eat!

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Ingredients You’ll Need

The ingredients for this Raspberry Almond Frangipane Tart Recipe all harmonize beautifully. From the nutty almond flour to the vibrant raspberries, each component plays an essential role in texture and flavor. When you shop, look for fresh, fragrant raspberries and high-quality almond products for the best results.

• Blanched Almond Flour or Sliced Almonds: Almond flour gives a smooth frangipane, but if you want a bit more texture, sliced almonds work too.
• Sugar: Using granulated sugar gives a subtle crunch, but you can also use powdered sugar if you want a softer texture in your filling.
• Butter: Softened unsalted butter ensures creaminess and richness in the filling without overpowering the almond flavor.
• Almond Extract: Just a hint heightens every almond note in this tart — don’t skip it!
• Egg Yolks: This binds the filling and makes it luxuriously creamy.
• Cake Flour: Adds structure to the frangipane while keeping it tender.
• Raspberry Preserves: A thin layer adds sweetness and moisture beneath the filling.
• Fresh Raspberries: They add freshness and a slight tartness that balances the sweetness beautifully.
• Sliced Blanched Almonds: Sprinkled on top for a lovely crunch and pretty finish.
• Almond Sablé Tart Shell: The base — crisp, buttery, and slightly sweet; either a large tart shell or small individual shells work perfectly.

Variations

I love that this Raspberry Almond Frangipane Tart Recipe is so versatile. Over the years, I’ve enjoyed tweaking it depending on the season or what’s in my pantry. You can easily swap berries or nuts to suit your taste or dietary needs!

• Berry Mix: I’ve found mixing raspberries with blueberries or blackberries adds an extra layer of flavor without changing the recipe at all.
• Nut Alternatives: If you’re allergic or craving a different taste, walnuts or pecans can be used instead of almonds in the frangipane.
• Gluten-Free Option: Use almond flour exclusively and a gluten-free tart shell to keep it allergy-friendly.
• Mini Tarts: Making these as individual tarts is not only adorable but great for parties, and you can customize toppings on each.

How to Make Raspberry Almond Frangipane Tart Recipe

Step 1: Prepare the Almond Frangipane Filling

Start by processing the almond flour (or sliced almonds) with sugar in a food processor until finely ground — this step is key to that smooth, rich texture. Then, transfer to the bowl of a stand mixer and add softened butter on low speed until fully incorporated. Next, mix in almond extract, then add egg yolks one by one on medium speed to combine the flavors and build richness. At the end, pulse in sifted cake flour until smooth, making sure to scrape the bowl’s sides and bottom as needed. Chill the frangipane until you’re ready to assemble — the resting time really helps it set up perfectly.

Step 2: Assemble the Tart

Spread a thin, even layer of raspberry preserves on the bottom of your unbaked tart shell and pop it in the freezer for about 10 minutes to firm up — this handy trick keeps the preserves from mixing into the frangipane later. Then, dollop the chilled frangipane over the preserves and gently spread it into an even layer without disturbing the jam. Make sure your filling level is about halfway up the tart shell before adding raspberries. Arrange fresh raspberries in a neat concentric circle, leaving a little space between each berry, then gently press them into the frangipane. Finally, scatter sliced almonds around for that extra crunch and pretty finish.

Step 3: Baking the Tart

Bake the tart at 350°F (175°C) for 55-60 minutes if you’re making a large one, or 35-40 minutes for individual tarts. You’re aiming for a golden crust and a filling that’s set — a wooden skewer inserted into the filling should come out clean. I’ve learned that ovens can vary, so start checking around the 50-minute mark and adjust as necessary to avoid over-baking.

How to Serve Raspberry Almond Frangipane Tart Recipe

Garnishes

I typically sprinkle toasted sliced almonds on top right after baking for a toasty finish. A light dusting of powdered sugar just before serving adds a touch of elegance, and a few fresh mint leaves bring a pop of color and freshness.

Side Dishes

This tart pairs beautifully with a dollop of freshly whipped cream or a small scoop of vanilla bean ice cream. For a brunch, serve alongside a light green salad with a citrus vinaigrette for a sweet-savory balance.

Creative Ways to Present

For special occasions, I love decorating the tart with edible flowers or adding a drizzle of melted dark chocolate around the edges. Individual tarts can be adorned with tiny fresh berries on top of each raspberry, making each mini tart feel like a mini work of art.

Make Ahead and Storage

Storing Leftovers

I usually cover the tart loosely with plastic wrap and store it in the fridge. It stays fresh and moist for up to 3 days, though the flavor is always best on day one — trust me, it rarely lasts that long!

Freezing

If you want to freeze leftovers, wrap the tart tightly in plastic wrap and aluminum foil before placing it in the freezer. I’ve found it freezes well for up to one month. When you’re ready, thaw overnight in the fridge for the best texture.

Reheating

To reheat, I recommend warming slices gently in a 300°F (150°C) oven for about 10 minutes — it brings back the fresh-baked taste and keeps the crust crisp. Avoid microwaving, as that can make the crust soggy.

FAQs

Final Thoughts

This Raspberry Almond Frangipane Tart Recipe has been a favorite of mine since cooking school, and I love how it effortlessly makes any day feel special. Whether you’re making it for your family or impressing guests, it combines classic technique with fresh, vibrant flavors — a true treat. I hope you enjoy baking and savoring it as much as I do. Trust me, once you try it, it’ll become one of those recipes you come back to again and again!

Raspberry Almond Frangipane Tart Recipe

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• Author: Villerius
• Prep Time: 25 minutes
• Cook Time: 55 minutes for large tart, 40 minutes for small tarts
• Total Time: 1 hour 20 minutes
• Yield: 1 large 10-inch tart or 10 small individual tarts
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

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Description

This Raspberry Almond Frangipane Tart is a classic French pastry featuring a tender almond sablé crust filled with a luscious almond frangipane cream, layered with sweet raspberry preserves and topped with fresh raspberries and sliced almonds. Baked until golden and set, it’s a perfect balance of nutty richness and fresh fruit brightness, ideal for a refined dessert or special occasion treat.

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Ingredients

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″ (25 cm) diameter tart shell (unbaked) – 375 grams dough or
• 10 small individual tart shells (3 1/2″ / 8.75 cm diameter, unbaked) – total 375 grams dough

Raspberry Preserves and Toppings

• 200 grams raspberry preserves (2/3 cup, e.g., Bonne Maman)
• 340 grams fresh raspberries (2 containers, approximately 2 x 170g)
• 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)

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Instructions

1. Prepare the Frangipane: In a food processor, pulse the almond flour or sliced almonds with sugar until finely ground. Transfer this mixture to the bowl of a stand mixer fitted with the paddle attachment.
2. Add Butter: Add softened butter and mix on low speed until well incorporated.
3. Incorporate Flavors and Eggs: Add almond extract, then add egg yolks one at a time while mixing at medium speed until smooth.
4. Add Cake Flour: Pulse in sifted cake flour on low speed. Scrape down the sides and bottom of the bowl, then mix to ensure an even smooth mixture.
5. Chill the Filling: Refrigerate the frangipane until needed. When ready to assemble, bring it to room temperature for easier spreading.
6. Assemble Large Tart: Spread a thin layer of raspberry preserves evenly on the bottom of the unbaked tart shell, then freeze briefly to set the preserves preventing mixing with the filling.
7. Add Frangipane Filling: Dollop all the frangipane filling over the preserves and gently spread it evenly using an offset spatula or spoon, taking care not to disturb the preserves underneath. Fill the tart shell about halfway to allow for rising when baking with berries.
8. Arrange Raspberries and Almonds: Place fresh raspberries in neat concentric rows, about 1/4 inch apart, pressing them gently into the frangipane to embed. Scatter sliced almonds evenly between raspberries.
9. Assemble Small Tarts: For individual tarts, spread about 1 tablespoon (20g) raspberry preserves per shell, freeze briefly, then add ~35g frangipane per tart to fill halfway. Arrange about 7 raspberries per tart in a circle with one in the center and scatter sliced almonds in between.
10. Bake: Preheat oven to 350°F (175°C). Bake large tart for 55-60 minutes or small tarts for 35-40 minutes until frangipane is set and a wooden skewer inserted comes out clean. The crust should be golden brown.

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Notes

• This recipe was learned at the Institute of Culinary Education and has been a trusted classic ever since.
• Frangipane is a traditional French almond pastry cream made with equal parts ground nuts and sugar, called tant pour tant (TPT).
• You can substitute different nuts such as walnuts or pecans for almonds, or powdered sugar can be used instead of granulated sugar for a finer texture.
• Fruits like stone fruits (peaches, plums, cherries) work well with frangipane; firmer fruits like apples or pears should be poached before adding.
• Blueberries and blackberries can also substitute raspberries; strawberries are too watery and not recommended.
• Individually quick frozen (IQF) berries can be used as an alternative to fresh.
• When adding berries to the frangipane filling, ensure the tart shell is only half full before placing the berries so the filling can rise around them during baking.

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Nutrition

• Serving Size: 1 slice (1/8 of large tart)
• Calories: 380 kcal
• Sugar: 25 g
• Sodium: 90 mg
• Fat: 23 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Carbohydrates: 37 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 120 mg