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Raspberry Almond Tart with Frangipane Cream

5 from 7 votes

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A classic dessert made easy — this almond tart features a press-in tart crust filled with fluffy almond cream and fresh raspberries. It’s buttery, creamy and delicious!

A photo of raspberry almond tart filled with baked frangipane cream and fresh raspberries, with serving plate and two forks.

This post has been sponsored by Blue Diamond Almond Flour. All thoughts and opinions are my own.

I’m THRILLED to partner with Blue Diamond Almond Flour and Acme Markets to bring you this incredible raspberry-studded almond tart!

It’s my take on a classic frangipane tart, and it features almond flour in both the crust and filling.

It sounds fancy, but trust me, my version is super-simple to make! Both the filling and tart crust come together in minutes in a food processor.

The raspberries turn jammy and juicy in the oven, and they pair perfectly with all the almond flavors in the tart.

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Baking with almond flour

Almond flour adds a moisture and tenderness to cakes and other baked goods, which is why I love it in my Best Ever Almond Cake.

Although this tart does contain a blend of all-purpose wheat flour and almond flour, almond flour on its own is a great alternative flour for those who avoid gluten.

I’ve been baking for years (starting as a pastry assistant in restaurant kitchens). I can totally remember a time when finding almond flour in the grocery store was hard — if not impossible.

I often just made my own almond flour from scratch just by grinding up almonds in a blender or food processor.

That method still works great in a pinch, but now that I can find super-fine almond flours like Blue Diamond Almond Flour I can skip that step entirely.

What is frangipane filling?

Frangipane is an almond-flavored pastry cream used as a filling in desserts and classic French-style pastries.

It’s basically a mixture of butter, ground almonds, sugar and flour, but it adds something very special to this simple dessert.

The frangipane filling is a-m-a-z-i-n-g in this tart — it bakes into a soft, creamy layer on top of a simple press-in almond flour pastry crust.

Before it’s baked, the frangipane is thick and velvety with the consistency of a spreadable frosting.

The tart filling bakes up puffed, light and creamy, with the raspberries sinking into it like jam on a pillow.

And bonus — instead of raspberries, you can make this tart with a variety of seasonal fruits. Try blackberries, blueberries or cranberries; sliced stone fruit like apricots, peaches or plums and cranberries and pears.

A photo of raspberry almond tart filled with baked frangipane cream and fresh raspberries

Benefits of almond flour

Blue Diamond Almond Flour is made from 100-percent California-grown blanched almonds that are super-finely ground and triple-sifted. It has a fine, fluffy texture that I find superior to other flours I’ve baked with.

For me, it’s a pantry staple an ingredient that fits perfectly into a healthful lifestyle. These are just a few things to love about it:

  • Naturally gluten-free
  • A terrific source of fiber and protein (6 grams per 1/4 cup)
  • Just 5 grams of carbs (per 1/4 cup)

Press-in tart crust

I love to share my pro tips for simplifying steps in cooking. When it comes to making homemade pastry and pie crusts, I know the process can seem intimidating sometimes.

This crust should make you very happy — all you need is a food processor to make the dough in minutes.

Then you can simply press into a tart pan with your hands and prick it with a fork. Put the pan in the freezer to chill back up (about 15-minutes).

Next, blind bake the crust without the filling for about 20 minutes, until it’s lightly golden, dry and flaky.

That step jump-starts the baking process to ensure the crust is baked through (because you don’t want a soggy crust).

A photo of sliced raspberry almond tart filled with baked frangipane cream and fresh raspberries, with serving plate and two forks.

Make-ahead tips

The tart dough and filling can both be made in advance to save time.

  • To make the pastry dough ahead: Mix the dough, press it into the tart pan and freeze, then pop it into a large zippered freezer bag to store for up to 1 month. When you’re ready to make the tart, proceed with the blind-baking and the rest of the recipe.
  • The filling can be refrigerated up to 5 days or frozen for one month. Thaw it overnight in the refrigerator before using.
  • The tart is best the day it’s baked, but can be stored in the refrigerator for a day or two.

Raspberry Almond Tart with Frangipane Cream

Karen Tedesco
A classic dessert made easy — this almond tart features a press-in tart crust filled with fluffy almond cream and fresh raspberries. It's buttery, creamy and delectable!
Print Pin
5 from 7 votes
Prep Time 20 mins
Cook Time 1 hr
Cooling time 30 mins
Total Time 1 hr 50 mins
Course Dessert
Cuisine French
Servings 8 servings

Ingredients

Crust
  • 1 cup (145 g) unbleached all-purpose flour
  • ½ cup (50 g) Blue Diamond Almond Flour or fine almond flour
  • 2 tablespoons (30 g) granulated sugar
  • ½ teaspoon fine sea salt
  • 8 tablespoons (120 g) cold unsalted butter (1 stick), cut into cubes
  • 2 egg yolks
  • 1 tablespoon (15 ml) cold water
Frangipane Filling
  • 4 tablespoons (60 g) unsalted butter, at room temperature
  • ½ cup (120 g) granulated sugar
  • 4 ounces (115 g) Blue Diamond Almond Flour or fine almond flour (1 cup plus 2 tablespoons)
  • 2 tablespoons (16 g) unbleached all-purpose flour
  • ¼ teaspoon fine sea salt
  • 2 large eggs
  • 2 teaspoons almond extract
  • 1 pint (312 g) fresh raspberries
To serve
  • Powdered sugar

Instructions 

Make the crust
  • Preheat oven to 375 degrees.
  • Pulse all-purpose and almond flours, sugar and salt in a food processor work bowl until combined, about 30 seconds. Scatter the butter over the flour mixture and pulse another 15 seconds or so until shaggy.
  • Whisk the egg yolks with the water and pour into the food processor. Pulse a few seconds, just until the dough forms large chunks.
  • Dump the dough into a 9-inch tart pan with a removeable bottom. Press the dough evenly into bottom and up the sides of the pan. Prick dough all over with a fork. Place the pan in the freezer for 15 minutes.
  • Put the tart pan on a cookie sheet and bake until the edges are set and lightly golden, about 20 minutes. Cool 15 minutes.
  • Reduce oven temperature to 350 degrees.
Make the filling
  • Put the butter, sugar, flours and salt in the food processor and pulse until blended. Add the eggs and almond extract and process until completely smooth and creamy, about 45 seconds.
  • Scrape the filling into the tart pan, smoothing with a spatula. Top with the raspberries. Bake until the top is puffed and golden (it won't feel set), 35-40 minutes. Transfer to a rack to cool.
Serve
  • Dust the tart with powdered sugar and slice into wedges.

Notes

  • To make the pastry dough ahead: Mix the dough, press it into the tart pan and freeze, then pop it into a large zippered freezer bag to store for up to 1 month. When you’re ready to make the tart, proceed with the blind-baking and the rest of the recipe.
  • The filling can be refrigerated up to 5 days or frozen for one month. Thaw it overnight in the refrigerator before using.
  • The tart is best the day it’s baked, but can be stored in the refrigerator for a day or two.

Nutrition

Serving: 1g | Calories: 469kcal | Carbohydrates: 44g | Protein: 9g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 135mg | Sodium: 239mg | Potassium: 126mg | Fiber: 7g | Sugar: 22g | Vitamin A: 669IU | Vitamin C: 15mg | Calcium: 79mg | Iron: 2mg
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Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.

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2 Comments

  1. Nancy Mackenzie says:

    5 stars
    Easy to make and very good. I used stone fruit and next time will put more slices in the tart. So I took some sliced fruit and heated it with a little sugar and flour to thicken it and spooned a little on top of each slice.

  2. 5 stars
    I made this for my parent’s wedding anniversary 🙂 It turned out super well! It was still hot when we cut into it (obvi couldn’t resist and didn’t want to wait!) so we added a dollop of ice cream on top to cool it down. It was insanely good!