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.
Ingredients
Scale
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)
Instructions
- 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.
- Add Butter: Add softened butter and mix on low speed until well incorporated.
- Incorporate Flavors and Eggs: Add almond extract, then add egg yolks one at a time while mixing at medium speed until smooth.
- 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.
- Chill the Filling: Refrigerate the frangipane until needed. When ready to assemble, bring it to room temperature for easier spreading.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
