Description
This Raspberry Almond Frangipane Tart is a classic French pastry featuring a buttery almond frangipane filling layered over raspberry preserves in a tender almond sablé crust. Fresh raspberries are artfully arranged on top, then baked until the frangipane is set and the crust is golden brown. Perfect for showcasing seasonal berries, this versatile tart can be made as one large 10-inch tart or as 10 individual mini tarts, ideal for elegant desserts or gatherings.
Ingredients
Scale
Almond Frangipane Filling
- 95 grams blanched almond flour (1 cup) or 95 grams 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 egg yolks)
- 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 (3 1/2″ diameter, unbaked, 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, 170 grams each; plus extra on hand if needed)
- 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)
Instructions
- Prepare the Frangipane Mixture: Place almond flour or sliced almonds and sugar into a food processor. Pulse until finely ground if using sliced almonds. Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment. Add softened butter and mix on low speed until fully incorporated. Add almond extract, then add egg yolks one at a time while mixing at medium speed. Finally, pulse in sifted cake flour on low speed until the mixture is smooth. Scrape down the sides and bottom of the bowl to ensure everything is evenly mixed. Refrigerate the frangipane until needed. Allow it to come to room temperature before assembling the tart.
- Assemble the Large Tart: Spread a thin, even layer of raspberry preserves on the bottom of the unbaked tart shell. Place the tart in the freezer for a few minutes to firm the preserves, making it easier to spread the filling without disturbing the preserves. Spoon dollops of the frangipane filling (approximately 450 grams) onto the preserves, then gently spread into an even layer using an offset spatula or the back of a spoon. It’s important not to mix the layers.
- Arrange the Raspberries and Almonds: Neatly arrange fresh raspberries in concentric circles about 1/4 inch apart directly on top of the frangipane, pressing them gently into the filling to secure. Make sure the frangipane surrounds each berry. Scatter sliced blanched almonds evenly between the raspberries.
- Assemble Individual Mini Tarts (if making): Use the same assembly process as for the large tart. Spoon approximately 1 tablespoon (20 grams) of raspberry preserves into each tart shell and freeze before adding the frangipane. Portion the frangipane with a #30 ice cream scoop (about 35 grams) to fill the shell halfway. Arrange about 7 raspberries per tart in a circle with one in the center and press gently into the filling. Scatter blanched sliced almonds between the berries.
- Bake the Tart: Preheat your oven to 350°F (175°C). Bake the large tart for 55 to 60 minutes, or the mini tarts for 35 to 40 minutes. The frangipane is done when it’s set and a wooden skewer inserted into the filling comes out clean. The crust should turn a golden brown.
Notes
- This recipe was learned at the Institute of Culinary Education, formerly Peter Kump’s New York Cooking School.
- Frangipane is a classical French almond and sugar mixture called TPT (tant pour tant), meaning equal parts.
- You can substitute walnuts or pecans for the almonds if preferred, though almonds are traditional.
- Powdered sugar is often used in frangipane, but this recipe uses granulated sugar and blanched almonds for a fine texture.
- Frangipane pairs well with a variety of fruits such as peaches, plums, cherries, blueberries, and blackberries.
- If using harder fruits like apples or pears, it’s best to poach them or slice thinly to ensure proper baking.
- Strawberries are not recommended as they release too much water during baking.
- Individually quick frozen (IQF) berries can be used as an alternative to fresh raspberries.
- When baking, ensure the tart shell is at least half filled with frangipane before adding berries, as the filling will rise during baking.
- This recipe yields one large 10-inch tart or 10 small 3 1/2 inch individual tarts.
Nutrition
- Serving Size: 1 slice (based on 8 slices large tart)
- Calories: 330 kcal
- Sugar: 20 g
- Sodium: 85 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
