Raspberry Frangipane Tart Recipe: A Step-by-Step Guide for an Elegant Dessert Masterpiece

Over the years, tarts have remained the epitome of sophistication in baking, and among them, the Raspberry Frangipane Tart undeniably stands out as a true classic. By combining buttery sweet shortcrust pastry, a creamy almond frangipane filling, and the fresh zing of raspberries, this dessert masterfully offers a symphony of textures and flavors. As a result, it becomes the perfect centerpiece for any occasion, whether it’s an intimate family gathering or an elegant dinner party.

Moreover, in this detailed guide, we’ll walk you through everything you need to create this exquisite tart, including tips, ingredient swaps, and serving suggestions to ensure your baking adventure is a resounding success.

Why You’ll Love Raspberry Frangipane Tart

This recipe stands out for its:

• Perfect balance of buttery, nutty, and fruity flavors.
• Customizability to suit dietary preferences or available ingredients.
• Show-stopping presentation that impresses both visually and gastronomically.
  Whether you’re a seasoned baker or a passionate beginner, this tart is surprisingly approachable and infinitely rewarding to make.

Ingredients

Here’s what you’ll need to craft your Raspberry Frangipane Tart:

Pâte Sablée (Sweet Shortcrust):

• 🥄 200g pastry flour or all-purpose flour.
• 🌰 50g almond flour (optional but adds great texture).
• 🧈 100g unsalted butter (chilled and cubed).
• 🍬 50g icing sugar.
• 🧂 Pinch of salt.
• 🥚 1 large egg, at room temperature.

Frangipane (Almond Cream):

• 🍬 100g granulated sugar.
• 🧈 100g unsalted butter (softened).
• 🥚 1 large egg, at room temperature.
• 🌰 100g almond flour or ground almonds.
• 🥄 1 tsp vanilla bean paste.
• 🧂 Pinch of salt.

Raspberry Layer:

• 🍇 150g fresh or frozen raspberries.
• 🍋 1 tsp lemon juice (optional, for extra zing).

Optional Garnishes:

• 🍫 Velvet spray or mirror glaze.
• 🌸 Edible flowers like roses or basil leaves.

Necessary Tools for Raspberry Frangipane Tart

Gather these essentials to streamline your preparation:

• Tart ring or fluted tart pan.
• Rolling pin.
• Parchment paper or silicone baking mat.
• Stand mixer or hand mixer.
• Offset spatula or spoon for spreading.
• Fine mesh sieve (optional, for smoothing raspberry puree).

Ingredient Swaps and Additions

• Nut-Free Option: Replace almond flour with an equal amount of all-purpose flour.
• Flavor Variations: Also, add orange zest to the frangipane for a citrusy twist.
• Berries: Additionally, swap raspberries for blackberries, blueberries, or a mix for a colorful tart.
• Gluten-Free: Moreover, use a blend of gluten-free flour and almond flour for the crust.

Additionally, for another delightful raspberry dessert, check out the Raspberry Crumble Bars recipe on Pinch of Yum here.

Step-by-Step Instructions

1. Prepare the Pâte Sablée:

1. Combine the flour, almond flour, sugar, and salt in a large bowl.
2. Then, add the chilled butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
3. Add the egg and gently mix until the dough comes together. Avoid overmixing.
4. After that, wrap the dough in plastic wrap and refrigerate for 30 minutes.

2. Roll Out and Bake the Crust:

1. Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
2. Then, fit the dough into the tart ring or pan, trimming the edges.
3. After that, dock the bottom with a fork and chill for 15 minutes.
4. Thereafter, blind bake at 175°C (350°F) for 10 minutes, then remove weights and bake for another 5 minutes.

3. Make the Frangipane Filling:

1. Cream together the butter and sugar until light and fluffy.
2. Thereafter, add the egg and vanilla paste, mixing until combined.
3. Then, gently fold in the almond flour and salt.

4. Assemble and Bake:

1. Spread a thin layer of frangipane in the tart shell.
2. After that, arrange the raspberries evenly over the filling.
3. Bake for 25–30 minutes or until the filling is golden and set.

5. Cool and Decorate:

Allow the tart to cool completely before decorating with whipped mascarpone, mousse domes, or fresh berries.

Pro Tips for Success of Raspberry Frangipane Tart

• Use chilled butter to ensure a flaky crust.
• Moreover, don’t overmix the frangipane; a light hand preserves its creamy texture.
• In addition, rotate the tart halfway through baking for even cooking.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Moreover, pair with a glass of sparkling wine or fresh mint tea for an elevated dessert experience.

Storing and Reheating

• Storage: Wrap the tart in plastic wrap and refrigerate for up to 3 days.
• Reheating: Warm individual slices in the oven at 150°C (300°F) for 5–7 minutes.

Nutritional Information of Raspberry Frangipane Tart

• Calories: 320 per serving
• Protein: 6g
• Fat: 22g
• Carbohydrates: 28g
• Fiber: 3g

FAQs

Q1: Can I make this tart ahead of time?
Yes, bake the tart a day in advance and store it in the fridge. Decorate just before serving.

Q2: Can I freeze this tart?
You can freeze the baked tart (without decorations) for up to 1 month. Thaw overnight in the fridge.

Q3: What if I don’t have a tart pan?
A pie dish works as a substitute, but the presentation may vary.

Q4: How do I prevent the crust from shrinking?
Chill the dough after rolling and before blind baking.

Q5: Can I use store-bought pastry?
Yes, pre-made shortcrust pastry is a convenient alternative.

Conclusion

In conclusion, crafting a Raspberry Frangipane Tart is an incredibly rewarding experience that combines elegance with exceptional flavor. Whether you’re hosting a dinner party or indulging in a weekend baking project, this dessert is sure to impress. Additionally, its versatility allows for countless variations, making it a recipe you’ll return to time and time again. So, gather your ingredients, follow the step-by-step guide, and let your creativity shine as you prepare this show-stopping masterpiece. Most importantly, enjoy the process and savor the delicious results!

Furthermore, you can explore how to make Raspberry Pectin Gummies on Savory Splash here.

Raspberry Frangipane Tart Recipe

A sophisticated dessert masterpiece featuring buttery sweet shortcrust pastry, creamy almond frangipane filling, and the fresh zing of raspberries. Perfect for any occasion, this tart impresses both visually and gastronomically.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine French

Servings 8 Servings

Equipment

• Tart ring or fluted tart pan
• Rolling Pin
• Parchment paper or silicone baking mat
• - Stand mixer or hand mixer
• Offset spatula or spoon
• Fine mesh sieve (optional)

Ingredients

  

• Pâte Sablée Sweet Shortcrust:
• 200 g pastry flour or all-purpose flour
• 50 g almond flour optional
• 100 g unsalted butter chilled and cubed
• 50 g icing sugar
• Pinch of salt
• 1 large egg at room temperature
• Frangipane Almond Cream:
• 100 g granulated sugar
• 100 g unsalted butter softened
• 1 large egg at room temperature
• 100 g almond flour or ground almonds
• 1 tsp vanilla bean paste
• Pinch of salt
• Raspberry Layer:
• 150 g fresh or frozen raspberries
• 1 tsp lemon juice optional
• Optional Garnishes:
• Velvet spray or mirror glaze
• Edible flowers like roses or basil leaves

Instructions

 

• Prepare the Pâte Sablée:
• In a large bowl, combine flour, almond flour, sugar, and salt.
• Add chilled butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.
• Add the egg and gently mix until the dough comes together.
• Wrap in plastic wrap and refrigerate for 30 minutes.
• Roll Out and Bake the Crust:
• Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
• Fit into the tart ring or pan, trimming the edges.
• Dock the bottom with a fork and chill for 15 minutes.
• Blind bake at 175°C (350°F) for 10 minutes, then remove weights and bake for another 5 minutes.
• Make the Frangipane Filling:
• Cream butter and sugar until light and fluffy.
• Add egg and vanilla paste, mixing until combined.
• Gently fold in almond flour and salt.
• Assemble and Bake:
• Spread a thin layer of frangipane in the tart shell.
• Arrange raspberries evenly over the filling.
• Bake for 25–30 minutes or until the filling is golden and set.
• Cool and Decorate:
• Allow the tart to cool completely before decorating with whipped mascarpone, mousse domes, or fresh berries.

Notes

Use chilled butter for a flaky crust.
Don’t overmix the frangipane to maintain its creamy texture.
Rotate the tart halfway through baking for even cooking.
For nut-free variation, replace almond flour with all-purpose flour.
Gluten-free crust can be made with a blend of gluten-free flour and almond flour.