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.
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.
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.