Raspberry Frangipane Tart Recipe with Almonds for a Foolproof Dessert

Benefits and Advantages of raspberry frangipane tartlets

Raspberry frangipane tartlets combine the rich, nutty flavor of almond cream with the bright, juicy burst of fresh raspberries, creating a dessert that is as delightful as it is approachable. A key benefit of these tartlets is their simplicity they require minimal steps and basic ingredients, making them accessible to both beginner and experienced bakers. Nutritionally, raspberries are loaded with antioxidants, vitamins, and fiber, which contribute to digestive health and overall wellness.

The frangipane filling adds protein and healthy fats thanks to almond flour, balancing indulgence with nutritional value. These tartlets also offer portion control, which is helpful for managing calorie intake during gatherings or special occasions. Their versatility allows them to fit seamlessly into a variety of menus, whether served as a refreshing snack, an elegant dessert, or a complement to afternoon tea. This combination of taste, nutrition, and ease makes raspberry frangipane tartlets a favored choice for entertaining and everyday enjoyment alike.

Essential Ingredients for raspberry frangipane tartlets

• 175g plain flour (for pastry)
• 75g cold butter, cut into cubes
• 25g icing sugar
• 1 large beaten egg (for pastry)
• 15g fine almond flour (optional, for richer crust)
• 60g unsalted softened butter (for frangipane filling)
• 60-95g caster or granulated sugar (for filling)
• 1 large egg or approx. 100g egg yolks (about 5 yolks for richer filling)
• 50-95g ground almond flour (preferably blanched)
• ½ tablespoon plain flour or 2 tablespoons all-purpose flour (for filling)
• ¼ to ½ teaspoon almond extract (optional, enhances flavor)
• Pinch of fine sea salt (¼ to ½ teaspoon)
• Fresh raspberries (approx. 170-340g, depending on tart size)
• 45g sliced or flaked almonds (for topping)
• Optional: 200g raspberry preserves (for layering)

These ingredients ensure the classic balance of crisp, buttery crust, creamy almond filling, and fresh fruit with a nutty finish. Vegan and gluten-free alternatives can be made by adjusting butter, eggs, and flour selections.

Dietary Substitutions to Customize Your raspberry frangipane tartlets

Raspberry frangipane tartlets are easily customizable for a wide range of dietary preferences:

• Dairy-free: Substitute butter in both pastry and filling with coconut oil or vegan margarine to maintain richness.
• Egg-free/Vegan: Use flaxseed meal or chia seeds soaked in water as egg replacers; vegan pastry crusts are available or can be homemade.
• Gluten-free: Replace plain flour with gluten-free flour blends based on almond or oat flour, which maintain texture without gluten.
• Low-calorie: Use erythritol or stevia instead of sugar to reduce calorie content without compromising sweetness.
• Nut-free: Substitute almond flour in filling with sunflower seed flour; note this alters the traditional almond flavor but keeps texture similar.
• Fruit alternatives: Swap raspberries with blackberries, blueberries, or mixed berries for flavor variety or seasonality.

These substitutions help make raspberry frangipane tartlets widely accessible and customizable while preserving key flavor and texture characteristics.

How to Prepare the Perfect raspberry frangipane tartlets: Step-by-Step Guide

1. Preheat the Oven: Set your oven to 350°F (175°C), and lightly grease tartlet pans to prevent sticking.
2. Prepare Pastry Dough: Use store-bought or homemade pastry dough; roll it out evenly and cut circles slightly larger than your tartlet molds.
3. Line Tartlet Pans: Press dough circles into pans and trim excess dough to create neat edges.
4. Make Frangipane Filling: Cream softened butter and sugar until fluffy. Beat in eggs (or vegan substitute) gradually.
5. Add Dry Ingredients: Stir in ground almond flour, plain flour, salt, and almond extract into the butter mixture until fully combined.
6. Fill Tartlet Shells: Spoon the frangipane into each shell, filling about three-quarters full.
7. Add Fruit and Topping: Gently set fresh or frozen raspberries evenly over the filling, and sprinkle with sliced almonds.
8. Bake: Place tartlets on a preheated baking sheet and bake for 25-30 minutes until the frangipane is set and edges are golden.
9. Cool Down: Remove from oven, cool tartlets in pans for 10 minutes before transferring to a wire rack to cool completely.
10. Finish: Optionally dust with powdered sugar or glaze with warmed apricot jam for a glossy finish before serving.

With these steps, you’ll achieve delicate, flavorful raspberry frangipane tartlets perfect for any occasion. Adjust baking time slightly for larger or smaller tartlets and accommodate dietary alternatives as needed.

For more tips on making almond cream fillings, see How to Make Frangipane, and for perfect tart crusts explore Tips for Baking Tart Shells. To learn about the health properties of raspberries, visit Benefits of Raspberries.

Mastering raspberry frangipane tartlets: Advanced Tips and Variations

To master raspberry frangipane tartlets, start by thoroughly chilling your pastry dough before lining the tartlet pans. This step helps prevent shrinkage during baking and promotes a crisp, flaky crust. Experiment with the intensity of almond extract in the frangipane filling too little may result in a muted flavor, while a small increase can brighten the nutty notes. Adding a hint of lemon zest to the filling can impart fresh brightness and balance the rich almond cream.

For extra texture and flavor, sprinkle finely chopped toasted almonds on top of each tartlet right before baking. You can also vary the fruit component by mixing raspberries with other berries such as blueberries or blackberries to create a mixed berry frangipane tartlet. A lighter, mousse-like filling can be achieved by gently folding whipped egg whites into the frangipane before filling the tart shells.

For vegan adaptations, use plant-based butter substitutes and egg replacers, adjusting baking time slightly to compensate for moisture differences. Keep an eye on almond browning during baking; if they start to darken too quickly, loosely cover the tartlets with foil. These tips provide flexibility to tailor your tartlets to different tastes while preserving the harmonious blend of flavors.

How to Store raspberry frangipane tartlets: Best Practices

Store raspberry frangipane tartlets in an airtight container to maintain their freshness and prevent them from drying out. For short-term storage, refrigerate the tartlets where they will stay good for up to three days while preserving flavor and texture. When serving refrigerated tartlets, allow them to come to room temperature to fully enjoy their delicate crumb and rich flavors.

For longer preservation, freeze the tartlets by first placing them individually on a tray to freeze solid, then transfer to a freezer-safe bag or container to prevent sticking. Frozen tartlets maintain best quality for up to two months. To serve, thaw in the refrigerator overnight and gently rewarm in an oven at 300°F (150°C) for 10–15 minutes. Avoid reheating in a microwave as this can cause the delicate crust to become soggy and the filling to lose its texture.

Nutritional Value of raspberry frangipane tartlets

A serving of raspberry frangipane tartlets typically contains between 250 and 300 calories, providing a balanced combination of macronutrients. The frangipane filling, made primarily from almond flour and butter, contributes healthy monounsaturated fats and moderate protein, which support satiety and energy balance.

Raspberries offer valuable fiber, vitamin C, and antioxidants that promote immune health and improve digestion. Carbohydrates in the tartlet come largely from the pastry and sugar, but you can reduce sugar content by using natural sweeteners or lower-calorie alternatives.

FAQs: Frequently Asked Questions About raspberry frangipane tartlets

Raspberry Frangipane Tart Recipe with Almonds for a Foolproof Dessert

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🍰 Experience the rich, nutty flavor of almonds and the tangy bite of raspberries in this elegant frangipane tart.
🍇 Perfect for impressing guests at dinner parties or enjoying a sweet treat at home, this foolproof dessert combines classic flavors with a touch of sophistication.

• Total Time: 2 hours 30 minutes
• Yield: 1 large tart or 6 small tartlets 1x

Ingredients

Scale 1x2x3x

Pastry:
175g plain flour
75g butter, cut into cubes (cold)
25g icing sugar
1 large egg, beaten
(Optional addition for richer crust: 15g fine almond flour)

Frangipane Filling:
60g unsalted butter, softened and diced
60–95g caster or granulated sugar
1 large egg (or for richer texture, 100g egg yolks approx. 5 egg yolks)
50–95g ground almond flour (blanched preferred for creaminess)
1/2 tbsp plain flour (or 2 tbsp unbleached all-purpose flour)
1/4 to 1/2 tsp almond extract (optional but enhances flavor)
Pinch of salt (¼ to ½ tsp fine sea salt)

Fruit & Toppings:
Punnet fresh raspberries (approx. 170-340g, depending on tart size)
Handful sliced or flaked almonds (about 45g)
Optional: 200g raspberry preserves for layering (used in some assembly methods)

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Instructions

1. Pastry: Combine plain flour, butter, icing sugar, and beaten egg in a mixing bowl or food processor. Process until the dough just comes together. Optionally, include almond flour for extra flavor and texture. Wrap pastry dough in cling wrap and chill in the fridge for at least 30 minutes.
2. Bring pastry to room temperature, then roll out on a lightly floured surface. Line 6 small tart tins (around 10cm diameter) or one 9-10 inch tart pan with pastry. Prick the base of each pastry case with a fork.
3. Chill the lined tins for 30 minutes. Meanwhile, preheat oven to 180°C (350°F) and place a heavy baking sheet inside to heat.
4. For blind baking, line pastry with crumpled baking paper and fill with baking beans or dried pulses. Place on heated baking sheet and bake for 10-20 minutes until lightly golden and set. Remove baking beans and paper, return to oven for a few minutes if needed, then set aside.
5. Frangipane Filling: Cream butter and sugar until soft and fluffy. Beat in egg(s), then fold in ground almonds, flour, almond extract, and salt. Mix briefly until smooth.
6. (Optional) For assembly layering: Spread a thin layer of raspberry preserves on the bottom of the tart shell and freeze briefly until firm. This helps prevent the preserves from mixing into the frangipane.
7. Spoon frangipane into each pastry case or tart shell, spreading evenly without disturbing the preserves if used.
8. Arrange fresh raspberries gently on top, spaced evenly (about ¼ inch apart). Sprinkle flaked or sliced almonds over the fruit.
9. Bake at 180°C (350°F) for 20-40 minutes for small tartlets, or 55-60 minutes for a large tart, until the frangipane is set and the crust is golden. If almonds brown too quickly, loosely cover the tart with foil to prevent burning.
10. Remove from oven and cool completely on a wire rack. Dust with powdered sugar before serving if desired. Serve at room temperature or chilled, optionally with cream or ice cream.

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Notes

🌿 Chilling pastry dough and tart shells before baking prevents shrinking and ensures a crisp crust.
🍫 Heating a heavy baking sheet inside the oven before baking the tart shells helps achieve a crisp base.
🍰 Freezing raspberry preserves before assembly makes spreading easier and prevents bleeding into the filling.

• Author: Brandi Oshea
• Prep Time: 30 minutes
• Chilling/Rising: 1 hour
• Cook Time: 35-60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice of tart
• Calories: Varies by portion
• Sugar: Varies by portion
• Sodium: Varies by portion
• Fat: Varies by portion
• Saturated Fat: Varies by portion
• Unsaturated Fat: Varies by portion
• Trans Fat: 0 g
• Carbohydrates: Varies by portion
• Fiber: Varies by portion
• Protein: Varies by portion
• Cholesterol: Varies by portion