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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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/raspberry-frangipane-tart-recipe/