Foolproof Raspberry Frangipane Tart
A classic dessert made easy — this frangipane tart features a press-in tart crust filled with fluffy almond cream and fresh or frozen raspberries. It's buttery, creamy and delectable!
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
Calories: 469kcalCarbohydrates: 44gProtein: 9gFat: 30gSodium: 239mgFiber: 7gSugar: 22g
