Name: Crispy Raspberry Tart Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 cups (240 g) all-purpose flour; 1/2 cup (63 g) powdered sugar; 1/4 tsp. salt; 10 Tbsp. (143 g) butter, cool and not completely hard; 1 large egg yolk; 2-3 Tbsp. heavy whipping cream; 1 tsp. vanilla extract; 1 cup (110 g) almond flour; 8 Tbsp. (112 g) salted butter, softened; 2 large eggs; 1/2 cup (100 g) sugar; 1 tsp. vanilla extract or vanilla bean paste; 2-3 cups fresh raspberries; 1/4 cup apple or apricot jelly

If you’re craving a dessert that’s both elegant and irresistibly delicious, this Crispy Raspberry Tart Recipe is your new go-to. Imagine a buttery crust, rich almond filling, and fresh raspberries all glazed to shiny perfection—delightful every single time.

A round tart with a golden brown crust forms the base layer, smooth and even with fluted edges. The top layer is fully covered with bright red raspberries, arranged closely together in neat rows that cover the whole surface of the tart. Some raspberries are also scattered loosely around the tart on a white marbled surface. In the background, there is a white cloth and a knife with a light brown wooden handle, slightly blurred to keep focus on the tart. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Raspberry Tart Recipe
Top Tip
How to Serve Crispy Raspberry Tart Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Raspberry Tart Recipe

Why You'll Love This Recipe

I’ve made this tart countless times for friends and family, and every time it’s a showstopper. It’s impressive yet surprisingly simple, making you look like a pro baker without the stress.

Perfect balance of textures: Crispy crust meets creamy almond filling and juicy raspberries in every bite.
Made from scratch: Nothing beats homemade shortcrust pastry and frangipane filling for freshness.
Versatile for any occasion: Whether it’s a special celebration or a casual weekend treat, this tart shines.
Beautiful and glossy finish: The jelly glaze adds that professional, polished look we all love.

Ingredients & Why They Work

When it comes to this raspberry tart, choosing fresh, quality ingredients really pays off. Use ripe raspberries for vibrant flavor and an almond flour that’s finely ground for the smoothest frangipane.

Flat lay of a small mound of fine all-purpose flour, a small bowl of powdered sugar, a pinch of salt crystals, a stick of cool pale yellow butter with a slight sheen, a single bright yellow egg yolk in a white ceramic bowl, a small white bowl of thick heavy whipping cream, a small white bowl containing clear vanilla extract, a small pile of light tan almond flour, a dollop of soft salted butter, two whole clean uncracked brown eggs, a small white bowl of granulated white sugar, a small white bowl with pale vanilla bean paste, a cluster of plump fresh red raspberries, and a small white bowl of glossy amber apple jelly, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The foundation for a tender, flaky shortcrust pastry that crisps up just right.
Powdered sugar: Adds subtle sweetness and helps keep the crust delicate.
Salt: Enhances all the flavors in both the crust and filling.
Butter: Using cool, not rock-hard butter ensures a flaky, buttery crust and rich filling.
Egg yolk: Binds the crust dough and adds richness.
Heavy whipping cream: Helps bring the dough together with the perfect amount of moisture.
Vanilla extract: A simple flavor booster that ties the whole tart together.
Almond flour: The star ingredient in the frangipane filling for a nutty, luscious bite.
Eggs: Give structure and creaminess to the filling.
Sugar: Sweetens the frangipane while helping it bake to a golden perfection.
Fresh raspberries: Juicy and tart, these provide that burst of freshness on top.
Apple or apricot jelly: Creates a glossy, protective glaze that keeps the berries looking fresh and inviting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Crispy Raspberry Tart Recipe is wonderfully versatile—you can tailor it to suit your tastes or the occasion. Don’t hesitate to experiment with flavors and textures to make it your own delicious masterpiece!

Variation: For a nut-free twist, swap the almond flour in the frangipane filling for an equal amount of all-purpose flour or oat flour. I’ve tried this substitution when baking for nut-free guests, and the tart still turns out tender and flavorful, though with a slightly lighter texture.
Seasonal variation: In late summer, try mixing fresh blueberries or blackberries with raspberries for a mixed berry tart that bursts with seasonal sweetness. The glaze shines beautifully on any berry combination!
Dairy-free option: Replace the butter with a plant-based margarine and the heavy whipping cream with coconut cream, as suggested in the notes. I found this makes a delightful dairy-free tart that still has that buttery richness and tender crumb.
Extra texture: Sprinkle sliced almonds or chopped pistachios over the raspberry topping right before glazing to add a satisfying crunch and nutty aroma.

Step-by-Step: How I Make Crispy Raspberry Tart Recipe

The image shows a slice of raspberry tart on a white plate with floral and blue patterned edges, placed on a white marbled surface. The tart has three distinct layers: the bottom is a light brown crust with a firm texture and slightly scalloped edge, the middle layer is a pale yellow creamy filling, and the top layer is covered fully with glossy bright red raspberries packed closely together. In the background, a similar whole tart is partially visible on a clear glass stand, adding depth to the scene. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Crust — the Foundation of Flavor

Start by combining the flour, powdered sugar, and salt in a mixing bowl. Cut the cool butter into the dry ingredients until the texture looks like coarse crumbs—this is key to a tender yet crisp pastry. Then, stir in the egg yolk, vanilla extract, and 2 tablespoons of heavy whipping cream, adding a little more cream if your dough feels dry. You want the dough to just come together without becoming sticky. Shape it into a disk, wrap it tightly in plastic, and chill it in the fridge for at least 30 minutes. This resting period helps relax the gluten and keeps the crust beautifully flaky.

Step 2: Whip Up the Frangipane Filling — Rich and Nutty Goodness

While your crust chills, cream the softened butter and sugar together until light and fluffy—about 3 to 5 minutes with an electric mixer. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and almond flour until everything is smoothly combined. This filling has that gorgeous almond flavor that pairs perfectly with fresh raspberries.

Step 3: Preheat and Roll Out the Dough — Getting Ready to Bake

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough evenly to cover the pan’s bottom and sides, trimming any excess. Use a fork to prick holes in the base to prevent bubbling during baking. This step ensures your crust stays crisp and flat.

Step 4: Bake the Tart Base with Frangipane

Spoon the frangipane filling evenly over the crust, smoothing it out gently. Bake the tart for 20 minutes—at this point, it should be puffed slightly and beginning to turn golden along the edges.

Step 5: Top with Raspberries and Finish Baking

Carefully take the tart out of the oven and arrange 2 to 3 cups of fresh raspberries evenly on top of the frangipane. Pop it back in the oven for another 10 minutes until the filling is fully set and has a lovely golden hue. You’ll notice the raspberries soften just ever so slightly, releasing their juicy sweetness without turning mushy.

Step 6: Glaze for Shine and Freshness

Warm ¼ cup of apple or apricot jelly until it becomes brushable, then gently coat the raspberries with it. This simple glaze adds a glossy finish and helps keep the berries fresh longer. Watching those berries gleam under the glaze is just so satisfying!

Step 7: Cool Completely Before Serving

Let the tart cool fully at room temperature, ideally on a wire rack, before removing it from the pan. Cooling allows the frangipane to set perfectly, making slicing easier and the texture just right. Once cooled, slice into 8 portions and enjoy every crisp, fruity bite.

Top Tip

Getting your Crispy Raspberry Tart Recipe just right can feel like a dance between textures and flavors—here are some tips I’ve picked up to help you achieve that perfect balance.

Chill Your Dough Properly: I can’t stress enough how important it is to refrigerate the crust dough for at least 30 minutes. This helps the butter firm up and prevents shrinking while baking, giving you that tender, flaky base every time.
Use Ripe, Fresh Raspberries: Through trial and error, I learned that using fresh raspberries makes all the difference in texture and flavor. Avoid frozen berries—they tend to release too much moisture, making the crust soggy.
Warm the Jelly Just Right: When glazing the tart with apple or apricot jelly, gently warm it until brushable but not hot. This technique gives your berries that irresistible shine without melting them or making the tart overly sweet.
Let It Cool Completely: I always wait until the tart has cooled fully before removing the tart pan ring or slicing. This avoids crumbling and helps maintain those beautiful layers of frangipane and fruit.

How to Serve Crispy Raspberry Tart Recipe

A baked pie crust with one visible thin golden-brown layer forms a smooth, slightly cracked top with small fork holes spread evenly across the surface. The edges are scalloped and crisp, with a deeper golden color that contrasts slightly with the lighter center. A woman's hand with red painted nails is gently holding the pie crust from opposite sides, showing the crust in a shallow round tin pan against a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate the presentation, consider dusting the tart lightly with powdered sugar just before serving. Fresh mint leaves or a few slivered toasted almonds sprinkled on top can add a lovely aromatic touch and crunch. For an indulgent twist, a dollop of whipped cream or a scoop of vanilla bean ice cream complements the tart’s sweet and slightly tangy profile beautifully.

Side Dishes

This tart pairs wonderfully with a simple mixed greens salad featuring a citrus vinaigrette to balance the sweetness. For a beverage, try a lightly chilled glass of sparkling rosé or a cup of freshly brewed Earl Grey tea to round out your dessert experience with elegance.

Make Ahead and Storage

Storing Leftovers

Once your Crispy Raspberry Tart has cooled completely, cover it loosely with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for up to 2 days. This helps preserve the crust’s crispness and keeps the raspberries looking and tasting fresh.

Freezing

You can freeze the crust dough for up to one month before baking—just thaw it in the refrigerator overnight before rolling out. However, the fully assembled tart is best enjoyed fresh. Freezing after baking and assembling tends to affect the texture of the berries and the delicate frangipane filling.

Reheating

If you’d like to warm a slice, place it in a preheated oven at 300°F (150°C) for about 5-7 minutes. This gently revives the crispness of the crust without drying out the filling or berries. Avoid microwaving, as it can make the crust soggy and the berries mushy.

Frequently Asked Questions:

Can I use frozen raspberries in the tart?

Fresh raspberries are recommended for the best texture and flavor. Frozen berries release extra moisture that can make the tart soggy, so it’s best to avoid them if possible.

How do I prevent the crust from shrinking during baking?

Chilling the dough thoroughly for at least 30 minutes before rolling out helps the butter firm up, which minimizes shrinkage. Also, avoid stretching the dough when fitting it to the tart pan.

Can I make the tart dairy-free?

Yes! Substitute the butter with a plant-based margarine and heavy whipping cream with coconut cream to create a delicious dairy-free version.

What’s the best way to glaze the tart?

Warm the apple or apricot jelly gently until it becomes brushable, then lightly brush it over the fresh raspberries. This will give the tart a beautiful shine and help keep the fruit fresh.

Final Thoughts

Baking this Crispy Raspberry Tart Recipe is like creating a piece of edible art—simple ingredients turning into a stunning dessert. Whether you’re celebrating a special occasion or just treating yourself, the tender crust, nutty frangipane, and juicy raspberries come together for a truly delightful experience. Enjoy every rich, crispy bite and share the joy with those you love.