About This Recipe

Raspberry frangipane tart is the tart that most consistently impresses people who have not made it before. The combination of the crisp, buttery pastry case, the dense, fragrant almond frangipane, and the bursting fresh raspberries that cook into jammy pockets through the filling produces a result that looks and tastes like something from a professional patisserie and is genuinely achievable in a home kitchen with a modest investment of time and care.

Frangipane, the almond cream filling, is one of the most useful and most versatile preparations in the home baker’s repertoire. Made from ground almonds, butter, sugar, eggs, and a small amount of flour beaten together to a smooth paste, it bakes into a nutty, fragrant, slightly moist sponge that supports and absorbs fruit with equal success. The same frangipane used in this tart fills the Bakewell tart elsewhere in this collection, appears in croissants, and works as the filling for a galette des rois. Learning to make it well is a worthwhile investment.

The raspberries in this tart are pressed into the top of the frangipane before baking rather than mixed through the filling. This ensures they remain as distinct, identifiable berries rather than dissolving into the almond cream, and it produces the characteristic appearance of a French fruit frangipane tart, the red berries visible on the golden surface of the baked filling, creating the visual that photographs so well and sells so reliably on patisserie display counters.

History and Origins

Frangipane takes its name from the 16th century Italian nobleman Marquis Muzio Frangipani, who is said to have created a perfume using almonds that was later adapted into the almond cream used in French patisserie. The almond cream that now bears his name became a standard preparation of French patisserie in the 18th century. The combination with raspberries, one of France’s most beloved summer fruits, produces one of the most replicated French tart formats in international home baking.

Why It Is Good For You

Raspberries are one of the highest fibre fruits available with 8g per 100g serving, alongside exceptional quantities of vitamin C, quercetin, and ellagic acid with documented anti-cancer properties. Ground almonds provide vitamin E, magnesium, and healthy fats. This tart provides meaningful nutritional value from both the fruit and the almond filling.

Raspberry Frangipane Tart

Recipe by By butter u0026 berriesCourse: Pie u0026amp; Tart

Servings

8

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

3200

kcal

Ingredients

• •tFor pastry: 200g plain flour, 100g cold butter, 50g icing sugar, 1 egg yolk, 1 to 2 tbsp ice water

• •tFor frangipane: 150g unsalted butter softened, 150g white sugar, 3 large eggs, 150g ground almonds, 2 tbsp plain flour, 1 tsp vanilla extract, 0.5 tsp almond extract

• •t250g fresh raspberries

• •t2 tbsp icing sugar for dusting

• •t2 tbsp flaked almonds

Directions

• Make sweet pastry, line a 23cm tart tin, blind bake at 190C for 12 minutes weighted then 5 minutes without. Cool.
• Preheat oven to 180C.
• Beat butter and sugar until pale and fluffy. Add eggs one at a time.
• Fold in ground almonds, flour, vanilla and almond extract until smooth.
• Spread frangipane evenly into the cooled pastry case.
• Press raspberries into the surface of the frangipane, leaving small spaces between.
• Scatter flaked almonds over the top.
• Bake for 30 to 35 minutes until golden and a skewer inserted between raspberries comes out clean.
• Cool for 20 minutes. Dust with icing sugar. Serve warm or at room temperature.

Notes

• Press the raspberries gently into the frangipane surface. They should be partially embedded not floating on top.
  The frangipane is cooked when a skewer inserted between raspberries comes out clean. The area beneath a raspberry will always look underdone.
  Fresh raspberries are strongly preferred over frozen as frozen berries release too much liquid during baking.
  This tart is excellent at room temperature and equally good the next day. It does not need to be served warm.

Make Ahead Tips

The blind baked pastry case keeps for 24 hours. The frangipane batter keeps refrigerated for 3 days. The baked tart keeps at room temperature for 2 days and refrigerated for 4 days.

Storage and Serving

Store at room temperature for up to 2 days or refrigerate for up to 4 days. The frangipane stays moist longer than most sponge-based fillings. Allow refrigerated tart to come to room temperature for 20 minutes before serving. Freeze without icing sugar dusting for up to 3 months.

Variations and Substitutions

Replace raspberries with blackberries, sliced strawberries, apricot halves, or pitted cherries. Add lemon zest to the frangipane. Spread a thin layer of jam over the pastry base before adding the frangipane. Replace almond extract with orange blossom water for a floral, Middle Eastern inspired version.

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