Foolproof Raspberry Frangipane Tart
This post may contain affiliate links. Please read my disclosure policy.
This is a classic French-style frangipane tart made super easy — this dessert features a press-in tart crust filled with fluffy almond cream and fresh (or frozen) raspberries. It’s buttery, creamy and delicious!
I’m thrilled to bring you this incredible raspberry-studded frangipane tart! It’s my take on a classic French dessert, 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.
*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.
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.
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 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 in grocery stores I can skip that step entirely.
About frangipane
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 really wonderfule 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.
Overview of prep steps
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.
Press the dough 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). Bake the crust (without the filling) for about 20 minutes, until it’s lightly golden, dry and flaky. 
Spread the frangipane cream into the pre-baked crust.
Scatter fresh berries on top. 
Bake until the filling is puffed, about 35 minutes. 
Serve in wedges, sprinkled with powdered sugar.
Foolproof Raspberry Frangipane Tart
Ingredients
Crust
- 1 cup plus 1 tablespoon (145 g) unbleached all-purpose flour
- ½ cup (50 g) fine almond flour
- 2 tablespoons (30 g) granulated sugar
- ½ teaspoon fine sea salt
- 8 tablespoons (113 g) cold unsalted butter (1 stick), cut into cubes
- 2 egg yolks
- 1 tablespoon (15 ml) cold water
Frangipane Filling
- 4 tablespoons (56 g) unsalted butter, at room temperature
- ½ cup (120 g) granulated sugar
- 4 ounces (115 g) fine almond flour (1 cup plus 2 tablespoons)
- 2 tablespoons (30 g) unbleached all-purpose flour
- ¼ teaspoon fine sea salt
- 2 large eggs
- 2 teaspoons almond extract
- 1 pint fresh raspberries
To serve
- Powdered sugar
Instructions
Make the crust
- Preheat oven to 375 (190 C) 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 per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Can you double the recipe in a 9×12 glass baking tray? How long would it need to bake for?
Hi Sarah, I don’t recommend doubling this recipe. It’s better to make 2 separate tarts.
Really easy and utterly delicious- will be making this again with all sorts of different fruit! Heavenly and not too sweet!
Can I make this with blueberries instead of raspberries? or even a mix of both?
Yes, absolutely! Either berry or a mixture would be very pretty.
Made this tart for a dinner party and only had frozen raspberries. Put a layer of raspberries onto of frangipane and served the remaining as a coulis with the tart and amaretto whipped cream. Absolutely delish!! I was going to cheat with shop bought pastry but so happy I followed the recipe. It looked and tasted like it had come straight from a French patisserie I was so proud !!!! Fabulous recipe and so easy.
It’s so nice to read this, Sian! Thank you for sharing how you made the tart. Amaretto whipped cream is a genius idea 🤩
Would this recipe work with frozen raspberries please?
Hi Samantha, Yes, you can use frozen raspberries or thawed and drained berries.
Just delicious and so easy! Loved it and will definitely be making it again, thank you!
I just made this and it turned out delish. It was really easy with the food processor, but does take some time with the different steps. I do agree that it is the best day-of (the second day, the almond flavor loses some zing). Definitely recommend!
Since finding this recipe it’s been my go-to especially when wanting a dessert that’s both delicious and looks impressive to take to a gathering, although super simple to make! Ive switched up the fruit and used fresh blueberries – also a swirl of Bonne Maman fruit preserves. Always comes out perfect!
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.
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!