Raspberry Frangipane Tart

[recipe servings=”4-6″ time=”2hr” difficulty=”Easy”]


  • **Tart Dough**
  • 1 egg yolk
  • 2 tbsp very cold water
  • 1 tsp vanilla extract
  • 1 1⁄4 cups all-purpose flour
  • 1⁄3 cup sugar
  • 1⁄4 tsp salt
  • 1/2 cup cold unsalted butter, cut into 1⁄4-inch cubes
  • **Filling**
  • 1/2 cup and 1 tbsp butter
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 1/4 cups almond flour
  • zest of 1 small lemon, orange or tangerine
  • 125 g of fresh raspberries and/or other fruits of choice

[/recipe-ingredients] [recipe-directions]

  1. In a small bowl, stir together the egg yolk, water and vanilla; set aside.
  2. To make the dough in a stand mixer fitted with the flat beater, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
  3. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
  4. Put the butter in a small bowl and microwave every 30 seconds until melted.
  5. In a mixer beat the sugar together with the three eggs and the grated zest of a tangerine until creamy and add the melted butter while continuing to beat. Add the almond flour and mix well.
  6. Preheat your oven to 175ºC / 345ºF. Fill a greased tart mold (approx 24 cm/ 9.5 inches diameter and a height of about 3.5 cm /1.4 inches preferably with removable bottom) with the rolled out pastry dough. Depending on your preference you can use very thin dough just enough so it’s filled but have more filling.
  7. Now spread the frangipane evenly into the mold (it very probably will spread out nice and even on it’s own). Now add your fruit. You can lay the raspberries (in a pattern) on top of the frangipane, they will sink in a little bit anyway, so no need to push them, you still want to see them.
  8. Slide the tart into the oven and bake for about 45 minutes, depending on your oven. When it’s beautiful and golden brown, puffed and firm to the touch, it is ready. Leave to cool on a rack for 15 minutes then you can extract the tart pan by the removable bottom and let it cool completely.
  9. You can dust the tart with icing sugar before serving. Enjoy!


Raspberry Frangipane Tart is a French pastry with a almond based custard filling. It is nicely paired with a tart fruit to mix well with the sweet filling. It is a nice dish and fairly simple to make as well even though it is nice to mix with a tart fruit you are not limited to it depending on your taste. I have tried making it with blueberry which some prefer as well. Overall a nice dessert and easy to make.

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