Name: Raspberry Almond Frangipane Tart Recipe
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: French
Ingredients: 95 grams blanched almond flour (1 cup) or sliced blanched almonds (3/4 cup); 95 grams sugar (1/2 cup); 125 grams butter, softened (1 stick + 1 Tablespoon / 9 Tablespoons); 1/2 teaspoon almond extract; 100 grams egg yolks (5 large); 50 grams cake flour, sifted (1/3 cup + 1 Tablespoon); 1 large 10" diameter tart shell unbaked (375 grams dough), or 10 small individual tart shells unbaked (3 1/2" diameter, 375 grams dough total); 200 grams raspberry preserves (2/3 cup, Bonne Maman recommended); 340 grams fresh raspberries (2 containers of 170 grams each, plus extra on hand); 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)

If you love the irresistible combo of nuts and berries, you’re in for a treat. This Raspberry Almond Frangipane Tart Recipe offers that perfect harmony of smooth almond filling, tart raspberries, and buttery crust that’s just pure French pastry magic.

The image shows a round tart with a golden brown crust placed on a round metal cooling rack with looped handles, set on a white marbled tiled surface. The tart has three visible layers: the bottom layer is the crust, the middle layer appears creamy and pale yellow, and the top layer is covered with many fresh red raspberries dusted lightly with white powdered sugar. One slice of the tart is cut and placed back on the rack, with two slices served on two small white plates with brown dotted edges, also dusted with powdered sugar and topped with raspberries. A white bowl filled with more raspberries, a wooden-handled sieve with powdered sugar, and a beige cloth are around 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 Raspberry Almond Frangipane Tart Recipe
Top Tip
How to Serve Raspberry Almond Frangipane Tart Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Almond Frangipane Tart Recipe

Why You'll Love This Recipe

I first made this tart at culinary school and it instantly became a favorite in my kitchen. Whether you’re serving it for a dinner party or a cozy weekend treat, it’s a guaranteed crowd-pleaser that’s surprisingly approachable.

Classic French Elegance: This tart showcases authentic frangipane—the almond filling that’s buttery, nutty, and lusciously smooth.
Fresh & Fruity Balance: Raspberry preserves and fresh raspberries add a lovely tart contrast to the sweet almond flavors.
Buttery Almond Sablé Shell: The crisp, tender crust complements the creamy filling perfectly.
Beautiful Presentation: Topped with toasted sliced almonds, this tart looks as stunning as it tastes.

Ingredients & Why They Work

Shopping for quality ingredients really makes a difference here. I always go for fresh raspberries and a renowned brand of raspberry preserves like Bonne Maman to boost flavor effortlessly. Using blanched almonds lets the frangipane shine without any bitterness from skins.

Flat lay of a small heap of blanched almond flour, a small pile of granulated sugar, a softened stick of butter with a pale creamy texture, a few whole brown eggs with clean shells, a small mound of sifted cake flour, an unbaked 10-inch diameter almond sable tart shell with a smooth dough surface, a small white ceramic bowl filled with glossy raspberry preserves, a cluster of fresh plump raspberries with vibrant red color, and a small white ceramic bowl holding delicate sliced blanched almonds, 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

Blanched almond flour or sliced blanched almonds: Provides that rich almond flavor and tender texture for the frangipane filling.
Sugar: Sweetens the almond mixture just right without overpowering it.
Butter (softened): Creates the creamy richness that makes this frangipane so irresistible.
Almond extract: Boosts the nutty aroma and flavor, enhancing the almond taste beautifully.
Egg yolks: Give the filling structure and smoothness.
Cake flour: Lightens the frangipane, keeping it tender and delicate.
Almond sablé tart shell: A crisp, buttery crust that holds all the luscious filling and fruit elegantly.
Raspberry preserves: Acts as a flavorful fruity base layer that keeps the tart moist.
Fresh raspberries: Adds a fresh, juicy burst of flavor and a pop of vibrant color.
Sliced blanched almonds: Toasted on top to lend a nutty crunch and elegant finish.

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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

The Raspberry Almond Frangipane Tart Recipe is wonderfully adaptable—feel free to tweak it to match your tastes or whatever you have on hand. Whether you want to explore different nuts or fruit combinations, or create a mini version for a party, the possibilities are endless!

Nut Variations: While almonds are traditional and bring out that classic flavor, I’ve swapped in walnuts or pecans a few times when almonds weren’t available—and it still turned out deliciously rich and nutty with just a slightly different character.
Fruit Alternatives: Fresh blueberries or blackberries also work beautifully with this tart. Just be mindful to avoid strawberries, as their high water content tends to make the tart soggy. For a fall twist, try poached pears or sliced peaches, but make sure they’re tender enough to bake through.
Mini Tarts: Making individual 3 ½" tarts is perfect for gatherings. Not only do they look charming, but portion control is a breeze. Plus, they bake more quickly and are perfect for serving a crowd with different flavor preferences.
Preserves Switch-Up: Instead of raspberry preserves, apricot or cherry preserves add a unique fruity depth beneath the frangipane, adding a little twist to the familiar flavor.

Step-by-Step: How I Make Raspberry Almond Frangipane Tart Recipe

A round tart with a golden-brown crust sits on a black cooling rack over a white marbled tiled surface. The tart is filled with a light cream layer and topped with a thick layer of bright red raspberries tightly arranged in the center. A woman's hand holds a small metal sieve with a wooden handle, dusting powdered sugar over the raspberries and tart. Behind the tart, there is a small white bowl full of raspberries, and some loose raspberries are scattered on the surface. In the background, two tall white vases with dried beige grasses stand against a textured white wall. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Creamy Almond Frangipane Filling

Start by pulsing the almond flour (or sliced almonds, if you prefer a bit more texture) and sugar together in your food processor until they’re finely combined and powdery. This “tant pour tant” base—equal parts almond and sugar—forms the heart of your frangipane. Transfer this fluffy mix to your stand mixer bowl, then add the softened butter. Using the paddle attachment on low speed, gently blend until everything is nicely incorporated and smooth. Next, add the almond extract for that wonderful aroma and flavor, then pour in the egg yolks one at a time on medium speed, making sure each is fully mixed before adding the next. Finally, sift in the cake flour and pulse again until the frangipane batter is silky and homogenous. Scrape down the bowl to catch any stray bits, give it a quick mix, then pop it in the fridge until you’re ready to assemble. Let it come to room temperature before spreading it into your tart shell—this makes it much easier to work with!

Step 2: Preparing the Almond Sablé Tart Shell and Raspberry Layer

Whether you're baking one large 10-inch tart or ten petite 3 ½-inch tarts, lay your unbaked almond sablé tart shells on a baking sheet. Spread a thin, even layer of raspberry preserves over the bottom of each tart shell—this adds a sweet-tart moisture barrier beneath the frangipane. For the large tart, use 200 grams (approx. ⅔ cup) of preserves, while small tarts each get about 1 tablespoon (20 grams). Freeze the tart shells briefly—about 15 minutes—to help the preserves firm up. This step prevents the preserves from mixing into the frangipane when you spread it on, making assembly cleaner and easier.

Step 3: Assembling the Tart with Filling, Raspberries, and Almonds

Scoop dollops of chilled frangipane filling over the raspberry layer—aim to fill about half of the tart shell’s depth. Use an offset spatula or the back of a spoon to gently spread the filling into an even layer without disturbing the preserve base. When working on the large tart, distribute all 450 grams of frangipane this way; for small tarts, portion 35 grams (about one #30 scoop) into each shell. Next, arrange fresh raspberries neatly in concentric rows about ¼ inch apart, gently pressing each berry into the filling so the frangipane rises slightly around them as it bakes. Don’t overcrowd—around seven raspberries fit perfectly in each small tart, while the large tart looks stunning with several rows. Finally, sprinkle the 45 grams of sliced blanched almonds evenly between the raspberries, adding a lovely toasted crunch.

Step 4: Baking to Golden, Nutty Perfection

Preheat your oven to 350° F (175° C). Place your assembled tart(s) on the middle rack. Bake the large tart for 55 to 60 minutes, or the small tarts for 35 to 40 minutes, until the frangipane is fully set and springs back slightly to the touch. Test doneness by inserting a wooden skewer into the frangipane—if it comes out clean, your tart is ready! The crust should be a warm golden brown, and the almonds on top will toast to a beautiful light brown color. Remove from the oven and allow the tart(s) to cool completely to let the filling firm up and all those flavors to meld beautifully.

Step 5: Serving and Enjoying Your Raspberry Almond Frangipane Tart

Once cooled, slice the large tart into 8 generous portions or serve the individual tarts whole. The balance of buttery almond filling, bright raspberry preserves, juicy fresh raspberries, and toasty almond slices creates an irresistible dessert experience. This Raspberry Almond Frangipane Tart Recipe is perfect for finishing off a special dinner or as a charming treat to share with friends and family. Pair with a dusting of powdered sugar or a dollop of crème fraîche for extra indulgence!

Top Tip

Mastering the Raspberry Almond Frangipane Tart Recipe can be truly rewarding, and these tips come from my own kitchen adventures to help you achieve perfect results every time.

Chill the Filling Before Use: Refrigerating your frangipane filling not only makes it easier to spread evenly over the raspberry preserves, it helps the filling hold its shape better while baking.
Freeze the Tart Shell with Preserves: Allowing the preserves to freeze before adding the frangipane prevents the preserves from mixing into the filling and keeps the layers distinct and flavorful.
Choose Fresh, Firm Raspberries: Using firm, ripe raspberries that aren’t mushy helps maintain their shape and texture, creating that beautiful contrast with the creamy almond filling.
Don’t Overfill the Tart Shell: Fill the shell only halfway with the frangipane before adding the berries; the filling will rise up around them while baking for a perfect balance.

How to Serve Raspberry Almond Frangipane Tart Recipe

A single slice of tart sits on a small white plate with raised circular patterns around the edge. The tart has a golden-brown crust that looks crumbly, topped with a layer of bright red raspberries dusted with powdered sugar. The filling beneath the raspberries is light-colored and smooth. A vintage silver fork rests next to the tart on the plate. The plate is set on a white marbled surface with visible cool gray veins. One raspberry is placed beside the plate. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To add an elegant finishing touch, sprinkle a light dusting of powdered sugar over the cooled tart just before serving. A few fresh mint leaves can also brighten the presentation and add a hint of freshness. For an extra indulgent touch, serve each slice with a dollop of whipped cream or a scoop of vanilla bean ice cream on the side.

Side Dishes

This tart stands wonderfully on its own but pairs beautifully with simple accompaniments like a light mixed berry salad or a crisp glass of chilled Champagne or sparkling wine. Freshly brewed coffee or a subtle almond-infused tea also complement the delicate nutty flavors of the frangipane.

Make Ahead and Storage

Storing Leftovers

Store any leftover Raspberry Almond Frangipane Tart in an airtight container in the refrigerator for up to 3 days. This keeps the tart fresh while preserving that lovely balance between the nutty filling and the tangy raspberries.

Freezing

You can freeze the fully baked tart by wrapping it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 1 month. To enjoy, thaw overnight in the refrigerator before reheating or serving cold.

Reheating

To gently reheat slices, place the tart on a baking sheet in a preheated oven at 300°F (150°C) for 8-10 minutes. This method warms the tart through without drying it out, reviving the crispness of the almond sablé shell and the creaminess of the frangipane.

Frequently Asked Questions:

Can I use frozen raspberries in this tart?

Yes, you can use individually quick frozen (IQF) raspberries. Just be sure to thaw and drain them well to avoid extra moisture that can affect the texture of the tart.

What can I substitute for almond flour in the frangipane?

If you don't have almond flour, you may substitute sliced blanched almonds, pulsed finely in a food processor. For a different flavor, some use walnuts or pecans, but almonds provide the classic taste.

How do I know when the tart is fully baked?

Bake the tart at 350° F (175° C) for 55 - 60 minutes (large tart) or 35 - 40 minutes (small tarts). The frangipane should be set and a wooden skewer inserted in the center will come out clean. The crust will be golden brown.

Can I make this tart ahead of time?

Absolutely! You can assemble the tart and refrigerate it for a few hours before baking. You can also bake it in advance and store it refrigerated; just reheat gently before serving for best flavor and texture.

Final Thoughts

The Raspberry Almond Frangipane Tart Recipe has always been a personal favorite—the way the nutty almond filling marries with the bright raspberries is simply irresistible. Whether you’re baking a large tart or a batch of individual ones, this recipe brings a touch of French elegance to your dessert table. I hope it becomes as beloved in your kitchen as it is in mine!