Description
This Raspberry Almond Frangipane Tart is a classic French pastry featuring a smooth almond frangipane filling nestled in a buttery almond sablé tart shell, layered with raspberry preserves and fresh raspberries. The tart is baked until golden and topped with toasted sliced almonds for a delightful nutty crunch. Perfect for dessert, this tart balances sweet, nutty, and tart flavors beautifully and yields one large 10-inch tart or ten small individual tarts.
Ingredients
Scale
Almond Frangipane Filling
- 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)
Almond Sablé Tart Shell
- 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)
Raspberry Preserves
- 200 grams raspberry preserves (2/3 cup, Bonne Maman recommended)
Fresh Raspberries and Almonds
- 340 grams fresh raspberries (2 containers of 170 grams each, plus extra on hand)
- 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)
Instructions
- Prepare Frangipane: In a food processor, pulse almond flour (or sliced almonds) with sugar until finely ground. Transfer to a stand mixer bowl.
- Add Butter and Mix: Add softened butter and mix with paddle attachment on low speed until incorporated.
- Add Flavor and Eggs: Mix in almond extract. Then add egg yolks one at a time on medium speed, mixing well after each addition.
- Add Cake Flour: Pulse in sifted cake flour on low speed until mixture is smooth. Scrape down the sides and bottom of the bowl and mix again.
- Chill Filling: Refrigerate frangipane until needed. Bring to room temperature before using.
- Prepare Tart Shell: For large tart, spread a thin layer of raspberry preserves on the bottom of the unbaked tart shell. Freeze to firm the preserves.
- Assemble Filling: Dollop the frangipane filling evenly over the preserves, filling about half the shell. Use an offset spatula or spoon back to evenly spread, being careful not to disturb the preserves.
- Add Raspberries: Arrange fresh raspberries in concentric rows, spaced about 1/4 inch apart, pressing them gently into the frangipane so filling comes up around the berries.
- Top with Almonds: Scatter sliced blanched almonds between the raspberries evenly.
- For Small Tarts: Follow same steps with individual tart shells. Spread 1 tablespoon (20g) raspberry preserves in each shell and freeze. Portion frangipane with a 35g scoop to fill half way, then arrange about 7 raspberries per tart and sprinkle almonds between them.
- Bake: Bake at 350° F (175° C) for 55 - 60 minutes for large tart or 35 - 40 minutes for small tarts, until frangipane is set and a wooden skewer inserted comes out clean. The tart crust should be golden brown.
- Cool and Serve: Allow tart(s) to cool before serving. Enjoy the balance of nutty frangipane and raspberry tartness.
Notes
- Frangipane is a versatile French pastry filling made from equal parts ground almonds and sugar, known as "tant pour tant".
- You can substitute walnuts or pecans for almonds, although almonds are traditional and yield the best flavor.
- For harder fruits like apples or pears, it’s best to poach them first or slice them very thin before adding, as they require more cooking time.
- Blueberries or blackberries are good fruit alternatives; avoid strawberries as they are too watery.
- If using frozen berries, make sure they are individually quick frozen (IQF) to maintain texture.
- When assembling, make sure frangipane fills about half the tart shell before adding berries to allow filling to rise around fruit while baking.
- Using raspberry preserves underneath helps keep the tart moist and adds a concentrated fruity flavor.
- Extra berries on hand are handy for adjusting the arrangement or topping.
Nutrition
- Serving Size: 1 slice (1/8 of large tart)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 85 mg
