Foolproof Raspberry Frangipane Tart

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A classic French-style frangipane tart made 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.

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 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 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.

Almond flour for baking

Blanched almonds make a naturally gluten-free flour that’s finely ground and triple-sifted. It has a fine, fluffy texture superior to other flours I’ve baked with.

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.

• 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).
• 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).

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.
• Frangipane tart is best the day it’s baked, but can be stored in the refrigerator for a day or two.