Raspberry Almond Frangipane Tart Recipe

If you love nutty, fruity desserts that taste like a hug from the inside, you’re going to adore this Raspberry Almond Frangipane Tart Recipe. It’s a classic French-inspired tart bursting with fresh raspberries nestled in a luscious almond frangipane filling, all resting in a buttery sablé crust. I absolutely love how this tart marries the tartness of raspberries with the rich, creamy almond flavor — it’s a perfect balance every single time.

this …

Ingredients You’ll Need

Each ingredient here has a purpose — the almond flour gives the frangipane that signature nutty flavor and creamy texture, while fresh raspberries lend a burst of freshness. A good-quality raspberry preserve acts as a sweet, jammy cushion underneath the filling, and the sablé tart shell rounds out the buttery base. I recommend fresh, ripe raspberries, and if you can get blanched almonds for the frangipane, it really elevates the texture.

• Blanched almond flour (or sliced blanched almonds): Almond flour provides a smooth, tender frangipane filling; I sometimes use sliced almonds pulsed finely if that’s what I have.
• Sugar: Granulated sugar balances the nutty flavor and caramelizes slightly during baking for depth.
• Butter: Softened, unsalted butter gives richness and helps bind the frangipane.
• Almond extract: For that extra punch of almond aroma that complements the raspberries beautifully.
• Egg yolks: They make the filling luxuriously creamy and help it set during baking.
• Cake flour:_light and fine to keep the frangipane tender — don’t swap for all-purpose flour here.
• Raspberry preserves: A good-quality jar of preserves creates that puckery-sweet base layer; Bonne Maman is my favorite.
• Fresh raspberries: The star of the show — fresh, plump berries give a juicy bite and pretty presentation.
• Sliced blanched almonds: Scattered on top for crunch and extra almond flavor.
• Almond sablé tart shell: You’ll need a sturdy, buttery tart shell; I include a separate recipe for this because it’s key.

Variations

I love that this Raspberry Almond Frangipane Tart Recipe is a great blank canvas for your creativity. You can switch up fruits or even the nuts in the frangipane to personalize it. Here are some ways I enjoy tweaking it:

• Stone Fruit Variation: I’ve swapped raspberries for peaches or cherries during summer, which yields a sweet, juicy tart with a slightly different texture that my family adores.
• Nuts Swap: Sometimes I substitute walnuts or pecans for almonds in the frangipane — it changes the flavor profile but keeps the creaminess intact.
• Gluten-Free Twist: You can use almond flour in your tart shell and ensure all other flours are gluten-free to accommodate dietary needs.
• Individual Mini Tarts: Making small, personal-sized tarts is fun and perfect for parties — they bake faster and bring the wow factor to your dessert table.

How to Make Raspberry Almond Frangipane Tart Recipe

Step 1: Make the Almond Frangipane Filling

Start by pulsing your almond flour or sliced almonds with sugar in a food processor — I learned that grinding them until finely blended is key for a silky frangipane. Transfer that mixture to your stand mixer fitted with the paddle attachment, then add softened butter and mix on low speed until fully combined. Next, pour in the almond extract and add egg yolks one at a time, mixing on medium speed after each addition. Lastly, pulse in the sifted cake flour just until smooth, scraping down the bowl so everything blends evenly. Pop the frangipane in the fridge until you’re ready to assemble.

Step 2: Prep the Tart Shell and Raspberry Base

Whether you’re using one large tart shell or making individual mini tarts, spread a thin layer of raspberry preserves along the bottom. I learned this trick because preserves help keep the crust crisp by creating a protective barrier. After spreading, freeze the shell just for a little while — this makes it easier to spread the frangipane without mixing the preserves.

Step 3: Assemble the Tart

Dollop the chilled frangipane filling on top of the preserves. Using a small offset spatula or the back of a spoon, gently spread it evenly — try not to disturb the preserves beneath. For large tarts, aim for the shell to be about half full before adding the raspberries because the filling rises as it bakes. Arrange fresh raspberries in neat concentric circles about a quarter inch apart, pressing them gently into the frangipane, so they stay put but don’t get smushed. Finally, scatter sliced blanched almonds in the spaces between the berries — this adds a lovely crunch and looks so inviting.

Step 4: Bake to Perfection

Bake your tart in a 350°F (175°C) oven — 55 to 60 minutes for a large 10” tart or about 35 to 40 minutes if you’re doing individual tarts. You’ll know it’s done when the frangipane is set (a wooden skewer comes out clean) and the crust is golden brown. I usually check around the 50-minute mark just to be safe, since oven temps can vary.

How to Serve Raspberry Almond Frangipane Tart Recipe

Garnishes

I usually dust the tart with a light sprinkle of powdered sugar right before serving—it brightens the look without overpowering the flavors. Sometimes I’ll add a few mint leaves or even a small drizzle of melted dark chocolate for an elegant touch that’s sure to impress.

Side Dishes

When I serve this tart, I like to pair it with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream—both help balance the tartness of the berries. A simple cup of freshly brewed coffee or a glass of dessert wine also complements it beautifully.

Creative Ways to Present

For special occasions, I’ve arranged mini versions of this tart in pretty tiers or on slate platters decorated with edible flowers. You can also sprinkle chopped pistachios on top for a pop of color and texture. Making individual tarts not only looks fancy but also lets guests choose their own slice—trust me, they love that personal touch.

Make Ahead and Storage

Storing Leftovers

I wrap the leftover tart tightly with plastic wrap and keep it in the fridge. It stays fresh for 2-3 days, but honestly, it rarely lasts that long in my house! If you want to keep the crust crisp, it’s best to eat it fresh or within a day.

Freezing

I’ve frozen assembled, unbaked small tarts successfully by wrapping each in plastic wrap and foil, then baking from frozen—just adding a few extra minutes to the bake time. Freezing baked tart is trickier since the raspberries can get watery when thawed, but if you do, it’s best to reheat immediately after thawing.

Reheating

To reheat, I gently warm slices in a 300°F oven for about 10 minutes, wrapped in foil to keep the crust from drying out. Avoid microwaving as it softens the crust and muddles the delicate texture of the frangipane filling.

FAQs

Final Thoughts

This Raspberry Almond Frangipane Tart Recipe holds a special place in my heart—it’s one I first learned at cooking school and have been perfecting ever since. There’s something so comforting but elegant about the combination of almond cream and juicy raspberries in a buttery crust. I promise if you give it a try, whether for a casual weekend treat or a fancy dinner party, it will become a favorite in your baking repertoire. Plus, you’ll feel pretty proud showing off such a stunning tart made from scratch—your friends and family will be asking for the recipe too!

Print