If you’re looking for a dessert that feels like a little slice of French patisserie magic in your own kitchen, this Raspberry Tart with Frangipane Filling Recipe is exactly what you need. It’s got this perfect harmony of a rich, buttery crust, a creamy almond frangipane center, and those juicy, fresh raspberries on top. I absolutely love how this turns out every single time—and I’m pretty sure you will too once you taste that first bite!
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these ingredients already, making it easy to whip up on a whim.
- Elegant Yet Approachable: This tart looks stunning but isn’t intimidating to bake, even if you’re not a pro patissier.
- Beautiful Balance of Flavors: The almond frangipane filling adds a lovely creaminess that pairs perfectly with tart raspberries.
- Perfect for Any Occasion: Whether it’s a casual Sunday dessert or a special dinner party, it always impresses.
Ingredients You’ll Need
The magic of this Raspberry Tart with Frangipane Filling Recipe is really in the balance of textures and flavors. A flaky, buttery crust lays the base, then a sweetly nutty filling, all topped with fresh raspberries that add that bright pop of flavor.
- All-purpose flour: The foundation for the crust—make sure to measure carefully for the best texture.
- Powdered sugar: Adds sweetness and tenderness to the crust.
- Salt: Just a pinch enhances all those flavors without making the tart salty.
- Butter (cool, not hard): Using butter that’s cold but slightly pliable helps the crust stay flaky.
- Egg yolk: This binds the crust ingredients and adds richness.
- Heavy whipping cream: Adds moisture and helps with dough consistency; you might need 2-3 tablespoons.
- Vanilla extract: For a subtle, warm flavor throughout the crust and filling.
- Almond flour: Essential for the frangipane filling—gives it that signature nutty flavor and creamy texture.
- Salted butter (softened): Butter brings richness to the filling; using salted helps balance sweetness.
- Eggs: Bind and help the filling set beautifully.
- Sugar: Sweetens the frangipane filling just right—it shouldn’t be overly sweet.
- Fresh raspberries: The star topping; pick ripe, firm berries so they hold up during baking.
- Apple or apricot jelly: Used to glaze the raspberries for a shiny, professional finish.
Variations
One of the best things about this Raspberry Tart with Frangipane Filling Recipe is how easy it is to tweak according to your tastes or seasonal produce. I’ve tried a few variations over time and loved every version.
- Nut-Free Version: I once swapped the almond flour for oat flour and added a little extra vanilla to keep that warmth—the tart was still lovely and flavorful.
- Mixed Berry Twist: Sometimes I mix raspberries with blueberries and blackberries for a colorful burst—it’s especially great in summer.
- Gluten-Free Crust: Using a gluten-free flour blend works well, just watch the texture so it doesn’t become too crumbly.
- Extra Crunch: Adding slivered almonds on top before baking gives a delightful crunch that my family raves about.
How to Make Raspberry Tart with Frangipane Filling Recipe
Step 1: Prepare the Perfect Tart Crust
Start by mixing the flour, powdered sugar, and salt in a bowl. Cut your cool butter into small cubes, then quickly rub them into the flour mixture with your fingertips until it resembles coarse crumbs—that’s the trick to achieving a flaky crust! Next, stir in the egg yolk and vanilla, adding a tablespoon or two of heavy cream just until the dough starts to come together. Don’t overwork it; the dough should be smooth but still a bit crumbly. Then, shape it into a disk, wrap it in plastic, and chill for at least 30 minutes. This rest is key so the butter firms up and the dough is easier to roll out without shrinking in the oven.
Step 2: Make the Almond Frangipane Filling
While your dough chills, whisk together softened salted butter and sugar until creamy. Beat in the eggs one at a time, then add vanilla extract. Fold in the almond flour gradually. The texture will be smooth and fragrant—this filling is what makes the tart stand out with that lovely almond flavor and creamy finish.
Step 3: Assemble and Bake
Roll out your chilled dough to fit a 9-inch tart pan with a removable bottom. Press it gently into the pan and trim any excess. Spread the frangipane filling evenly over the crust, then arrange your fresh raspberries over the top – I like to nestle them closely together so every slice has plenty of fruit. Bake at 350°F (175°C) for about 30 minutes, until the filling is set and the crust is golden. You’ll see the edges turn a beautiful golden brown—that’s your cue it’s done.
Step 4: Glaze for a Shine
As soon as the tart comes out of the oven, warm your apple or apricot jelly in a small saucepan until it’s liquidy, then gently brush it over the raspberries. This step adds a gorgeous glossy finish and helps preserve the beautiful red color—trust me, it makes all the difference when you’re serving guests!
Pro Tips for Making Raspberry Tart with Frangipane Filling Recipe
- Keep Butter Cold: I learned that keeping the butter cool until mixing the dough is the secret to a flaky crust that doesn’t get tough.
- Don’t Overbake: Watch the filling carefully; once it’s set but still slightly jiggly in the center, remove it to avoid drying out.
- Use Fresh Raspberries: Fresh berries hold their shape and have a bright flavor that frozen ones just can’t match in this tart.
- Glaze for Success: The jelly glaze boosts presentation and flavor—never skip this step if you want a picture-perfect result.
How to Serve Raspberry Tart with Frangipane Filling Recipe
Garnishes
I love to dust a little powdered sugar over the finished tart for an elegant touch. Sometimes I add a few fresh mint leaves on top for color and a hint of herbal brightness that pairs beautifully with the raspberries.
Side Dishes
This tart shines on its own, but I enjoy serving it alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for extra indulgence. A light green salad with a citrus vinaigrette works surprisingly well to balance the sweetness during larger meals.
Creative Ways to Present
For special occasions, I’ve served this tart with edible flowers scattered atop the raspberries—it instantly dresses up the dessert. Another time, I sliced it into mini tarts using a muffin tin, which was perfect for a brunch party and made portioning a breeze.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and it happens often!), I store them covered in the refrigerator. I’ve found that it keeps well for 2-3 days without losing the delicate crust texture or fruit freshness.
Freezing
I’ve frozen unbaked tart shells wrapped well in plastic wrap and foil, then baked from frozen for a quick dessert fix. Once baked with the filling and berries, freezing doesn’t work as well because the fresh raspberries get mushy.
Reheating
The best way I’ve found to reheat slices is in a low oven (about 300°F) for 5-10 minutes to refresh the crust’s crispness without drying out the filling. Microwaving tends to make it soggy, so I avoid that.
FAQs
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Can I use frozen raspberries for this tart?
While you can use frozen raspberries in a pinch, they tend to release more juice and become mushy during baking, which can make the crust soggy. If you do use frozen, thaw and drain them well first, then pat dry with paper towels to minimize excess moisture.
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What if I don’t have almond flour?
Almond flour is essential for that classic frangipane texture and flavor, but you can substitute finely ground hazelnut or cashew flour for a slightly different, yet delicious, twist. Avoid substituting regular flour as it changes the texture completely.
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How do I prevent the crust from shrinking?
Chilling the dough before rolling and after placing it in the pan is key. Also, avoid stretching the dough when pressing it into the tart pan. Pricking the bottom with a fork before adding the filling can help prevent bubbling.
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Can I make this tart vegan?
It’s tricky since eggs and butter are integral to the frangipane and crust, but you could experiment with vegan butter and egg substitutes like flax eggs. The texture and flavor will be different, but with some creativity, you can create a tasty alternative.
Final Thoughts
Honestly, this Raspberry Tart with Frangipane Filling Recipe is one of those dishes that never fails to make me feel like I’m serving something truly special, even on an ordinary day. There’s something so satisfying about balancing that buttery crust, the creamy almond filling, and the fresh tartness of raspberries—all in one bite. I can’t recommend trying your hand at this beautiful tart enough. Once you bake it, you’ll see why it quickly becomes a family favorite and a go-to for impressing guests. So go ahead, get your hands a little buttery, and enjoy every delicious moment!
Print
Raspberry Tart with Frangipane Filling Recipe
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 tart (9-inch)
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Classic Raspberry Tart featuring a buttery shortcrust pastry filled with rich almond frangipane and topped with fresh raspberries, glazed with a delicate layer of apricot jelly. This elegant French-inspired dessert combines simple ingredients for a sophisticated finish perfect for any occasion.
Ingredients
For the Tart Crust
- 2 cups (240 g) all-purpose flour
- 1/2 cup (63 g) powdered sugar
- 1/4 tsp salt
- 10 Tbsp. (143 g) cold, slightly softened butter
- 1 large egg yolk
- 2-3 Tbsp. heavy whipping cream
- 1 tsp vanilla extract
For the Frangipane Filling
- 1 cup (110 g) almond flour
- 8 tablespoons (112 g) salted butter, softened
- 2 large eggs
- 1/2 cup (100 g) sugar
- 1 teaspoon vanilla extract or vanilla bean paste
For the Topping
- 2-3 cups fresh raspberries
- 1/4 cup apple or apricot jelly
Instructions
- Prepare the Tart Crust: In a large bowl, sift together the all-purpose flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk, vanilla extract, and heavy whipping cream 1 tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Roll and Blind Bake the Crust: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden. Remove from oven and cool slightly.
- Make the Frangipane Filling: In a mixing bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract. Gently fold in the almond flour until fully combined.
- Fill and Bake the Tart: Spread the frangipane filling evenly over the partially baked crust. Bake the tart at 350°F (175°C) for 25–30 minutes, or until the filling is set and golden brown. Remove from the oven and let cool.
- Arrange the Raspberries: Once the tart has cooled, arrange the fresh raspberries evenly over the frangipane layer, pressing them lightly into the filling.
- Glaze the Tart: Warm the apple or apricot jelly in a small saucepan or microwave until liquid. Using a pastry brush, gently brush the jelly over the raspberries to give the tart a glossy finish and help preserve freshness.
- Chill and Serve: Refrigerate the finished tart for at least 30 minutes before serving to allow the filling to fully set and the glaze to firm up. Slice and enjoy this elegant raspberry tart.
Notes
- This raspberry tart is inspired by classic French patisserie, combining a short, buttery crust with rich frangipane and fresh fruit.
- The almond frangipane filling adds a rich, nutty depth that perfectly complements the tartness of raspberries.
- Using apricot or apple jelly for the glaze enhances the tart’s appearance while preserving the fresh raspberries.
- Ensure the butter for the crust is cold to achieve a flaky texture.
- The tart can be prepared a day in advance and kept refrigerated, though best served within 2 days for freshness.
Nutrition
- Serving Size: 1 slice (1/8th of tart)
- Calories: 320
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
