Raspberry Frangipane Tart Recipe

Introduction

This Raspberry Frangipane Tart perfectly combines a buttery almond cream with fresh, juicy raspberries. It’s an elegant yet approachable dessert that’s ideal for impressing guests or enjoying a sweet treat at home.

Ingredients

• 1 tart crust
• 115g butter, softened (1 stick)
• 6 tablespoons powdered sugar
• 1 and 1/2 teaspoons vanilla extract
• 2 teaspoons rum
• 1 teaspoon lemon zest
• 150g almond flour (from blanched almonds), (1 and 1/2 cups)
• 3 medium eggs
• Lemon curd, or any other type of fruit curd
• 350g fresh raspberries (12.3 oz)
• Powdered sugar, for dusting

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). Blind bake the tart crust for 15 minutes to ensure it is crisp before adding the filling.
2. Step 2: In a mixing bowl, cream the softened butter, powdered sugar, and vanilla extract on high speed until the mixture turns pale and fluffy.
3. Step 3: Add the rum, lemon zest, almond flour, and eggs to the creamed butter mixture. Mix until everything is well combined and smooth.
4. Step 4: Remove the parchment paper from the baked crust. Pour the frangipane filling into the crust, spreading it evenly.
5. Step 5: Bake the tart for 25 to 30 minutes, or until the frangipane is golden on top and set in the center. Let it cool completely on a wire rack.
6. Step 6: Once cooled, spread a layer of lemon curd (or your favorite fruit curd) over the frangipane. Arrange fresh raspberries on top in a single layer.
7. Step 7: Just before serving, lightly dust the tart with powdered sugar for a beautiful finish.

Tips & Variations

• For a nut-free option, substitute the almond flour with oat flour and increase the lemon zest for added brightness.
• Experiment with different fruit curds like passion fruit or orange to complement the raspberries.
• Make ahead: Prepare the tart up to a day in advance and refrigerate. Add raspberries and powdered sugar just before serving.

Storage

Store the tart covered in the refrigerator for up to 2 days. To retain the freshness of the raspberries, add them just before serving. Reheat slices gently in the oven at a low temperature if you prefer it warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Fresh raspberries are best to maintain the tart’s texture and appearance, but you can use frozen raspberries if fresh aren’t available. Thaw and drain them well before arranging on top to avoid excess moisture.

What can I substitute for rum in the frangipane?

If you prefer a non-alcoholic version, you can substitute the rum with an equal amount of vanilla extract or almond extract for a different but pleasant flavor.

Raspberry Frangipane Tart Recipe

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★★★★★

4.4 from 69 reviews

This Raspberry Frangipane Tart is a delightful dessert featuring a buttery tart crust filled with a fragrant almond frangipane cream, topped with zesty lemon curd and fresh raspberries. The tart is baked until golden and perfectly set, then finished with a dusting of powdered sugar for an elegant touch. It’s a perfect balance of rich, nutty flavors and fresh, tangy fruit, ideal for any special occasion or afternoon tea.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Tart Crust

• 1x tart crust (pre-made or homemade)

Frangipane Filling

• 115g butter, softened (1 stick)
• 6 tablespoons powdered sugar
• 1 and 1/2 teaspoons vanilla extract
• 2 teaspoons rum
• 1 teaspoon lemon zest
• 150g almond flour (from blanched almonds), (1 and 1/2 cups)
• 3 medium eggs

Additional Toppings

• lemon curd, or any other type of fruit curd (approximately 1/2 cup)
• 350g fresh raspberries (12.3 oz)
• powdered sugar, for dusting

Instructions

1. Blind bake the crust: Preheat the oven to 180°C (350°F). Line the tart crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until the crust is partially cooked and set.
2. Prepare the frangipane filling: In a mixing bowl, cream the softened butter, powdered sugar, and vanilla extract on high speed until the mixture is pale, fluffy, and smooth. Add the rum, lemon zest, almond flour, and eggs, then mix on medium speed until the ingredients are fully combined into a smooth batter.
3. Assemble and bake the tart: Remove the tart crust from the oven, carefully take out the parchment paper and weights. Pour the frangipane filling into the crust, spreading it evenly. Return to the oven and bake for 25-30 minutes, or until the filling is golden brown and set in the center. Once done, remove from the oven and allow the tart to cool completely at room temperature.
4. Add toppings and serve: Once cooled, spread a generous layer of lemon curd or your preferred fruit curd on top of the frangipane layer. Arrange fresh raspberries evenly over the curd. Just before serving, lightly dust the tart with powdered sugar for a pretty finish.

Notes

• Using blanched almond flour ensures a smooth and tender frangipane texture.
• Blind baking the crust prevents it from becoming soggy once filled.
• You can substitute rum with almond extract or skip it for a non-alcoholic version.
• Lemon curd complements the almond flavor but other fruit curds like apricot or passion fruit work well too.
• Fresh raspberries add a tart contrast; feel free to use other fresh berries based on availability.
• Allow the tart to cool completely before topping to prevent curd from melting.

Keywords: frangipane tart, raspberry tart, frangipane, almond tart, fruit tart, lemon curd tart, dessert, baked tart