Description
This Classic Raspberry Tart combines a tender, buttery shortcrust pastry with a smooth almond frangipane filling, topped with fresh raspberries and a glossy jelly glaze. Inspired by traditional French patisserie, it’s an elegant dessert perfect for special occasions or a refined everyday treat.
Ingredients
Scale
Shortcrust Pastry
- 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
Frangipane Filling
- 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
Topping and Glaze
- 2-3 cups fresh raspberries
- 1/4 cup apple or apricot jelly
Instructions
- Prepare the Shortcrust Pastry: In a large bowl, whisk together the all-purpose flour, powdered sugar, and salt. Cut in the cool butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk, heavy whipping cream, and vanilla extract, mixing until the dough comes together. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Make the Frangipane Filling: In a separate bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the almond flour and vanilla extract until fully combined.
- Assemble the Tart: Preheat the oven to 350°F (175°C). Roll out the chilled pastry dough on a floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess. Prick the base with a fork to prevent bubbling.
- Blind Bake the Crust: Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes then remove the weights and parchment. Bake for an additional 5 minutes to set the crust.
- Add the Frangipane and Bake: Pour the frangipane filling into the pre-baked tart shell and smooth the top. Bake for about 25 minutes or until the filling is set and golden around the edges.
- Decorate with Raspberries: Remove the tart from the oven and let it cool slightly. Arrange the fresh raspberries evenly on top of the frangipane filling.
- Glaze the Tart: Warm the apple or apricot jelly in a small saucepan or microwave until melted and smooth. Using a pastry brush, lightly glaze the raspberries to give them a shiny finish and help preserve freshness.
- Cool and Serve: Chill the tart for at least 30 minutes before serving to allow the flavors to meld and the filling to set completely.
Notes
- This tart features a classic frangipane filling typical of French patisserie, which pairs beautifully with fresh raspberries.
- Using softened salted butter in the frangipane enhances flavor, but you can adjust salt if preferred.
- Chilling the dough before baking prevents shrinkage and helps create a tender crust.
- Glazing with jelly adds shine and keeps the raspberries fresh longer.
- Serve slightly chilled or at room temperature for best flavor and texture.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 310
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
