Table of Contents
Buttery pastry snaps cleanly beneath a soft almond filling, while baked raspberries add bright acidity and pockets of concentrated fruit. This raspberry frangipane tart balances those contrasting textures without letting berry juice soak through the base. A restrained layer of confectioners’ sugar finishes the tart without covering its golden surface or tangy raspberry flavor.
I fully blind-bake the shell before adding the frangipane because the almond filling bakes at a lower temperature and releases moisture as the berries soften. The pastry should look dry and lightly golden before it is filled. I also cream the frangipane gently rather than whipping it until fluffy, which limits excess expansion and produces a level, sliceable filling with a fine, tender crumb.
This Is Why You’ll Love this Raspberry Tart
- Fully blind-baking the pastry shell sets its structure and removes surface moisture before the almond filling and raspberries are added.
- A removable-bottom 9-inch tart pan provides the correct filling depth, allowing the center to set before the pastry edges become too dark.
- Finely ground almond flour supplies fat and structure, while a small amount of all-purpose flour absorbs free moisture released by the eggs and berries.
- Softened butter and room-temperature eggs combine into a smooth emulsion without incorporating the excessive air that can make frangipane rise and collapse.
- Cooling the baked tart completely allows the butter, egg proteins, and almond solids to firm, producing clean slices without making the filling dense.
Ingredient Notes for Raspberry Frangipane Tart with a Crisp Pastry Base
- All-purpose flour: Flour supplies the pastry’s structure and gives the frangipane a small but important amount of moisture control. Spoon-and-level measurements are less reliable here, so I recommend weighing it.
- Confectioners’ sugar: The fine sugar dissolves readily in the pastry and limits coarse air pockets. The small finishing amount should be applied only after the tart is completely cool.
- Almond flour: Use finely ground, blanched almond flour rather than coarse almond meal. Its fat creates a moist filling, while its proteins and solids help the frangipane hold a clean slice.
- Unsalted butter: Cool butter keeps the pastry workable, while softened butter emulsifies properly in the filling. Unsalted butter lets the measured salt control the seasoning in both components.
- Egg yolk and heavy cream: The yolk contributes fat, color, and cohesion to the pastry. Cream adds only enough water for the crumbs to form a dough without making the baked shell hard.
- Whole eggs: Eggs set the frangipane through protein coagulation. Bring them to room temperature and add them gradually so the butter mixture stays smooth rather than curdled.
- Raspberries: Choose firm, dry berries and avoid washing them immediately before assembly. Surface water and crushed fruit can create wet patches in the almond filling.
- Lemon zest and extracts: Lemon zest sharpens the berry flavor, vanilla rounds out the butter and almonds, and a small amount of almond extract reinforces the frangipane without making it taste artificial.
A Few Good Things to Know
- Keep the lined shell cold until the oven is fully preheated. Soft butter in the pastry can melt before the flour structure sets, causing the sides to slump.
- Fill the blind-baking parchment all the way to the fluted rim. Weights that cover only the base do little to support the pastry walls as they heat.
- Do not whip the butter and sugar until very pale and fluffy. Excess air makes frangipane rise dramatically, then sink or crack as the tart cools.
- Blot the raspberries if they show any condensation. Even a small amount of surface water can leave gummy spots where the berries meet the filling.
- Wait until the tart is completely cool before dusting and slicing. Warm frangipane smears under the knife, and confectioners’ sugar quickly dissolves on a warm surface.
Ingredients for Raspberry Frangipane Tart
- 180 g all-purpose flour (For the sweet pastry shell)
- 55 g confectioners’ sugar (Sift if noticeably lumpy)
- 20 g finely ground blanched almond flour (For the pastry shell)
- 2 g fine sea salt (For the pastry shell)
- 105 g unsalted butter (Cold and cut into 1/2-inch cubes)
- 18 g large egg yolk (About 1 yolk, chilled)
- 15 g heavy cream (Cold, plus 1 teaspoon only if needed)
- 100 g unsalted butter (Softened to 68°F to 70°F)
- 95 g granulated sugar (For the frangipane)
- 110 g finely ground blanched almond flour (For the frangipane)
- 15 g all-purpose flour (For the frangipane)
- 1 g fine sea salt (For the frangipane)
- 100 g large eggs (About 2 large eggs, at room temperature)
- 5 g pure vanilla extract (About 1 teaspoon)
- 1 g pure almond extract (About 1/4 teaspoon; may be omitted)
- 2 g finely grated lemon zest (About 1 teaspoon, yellow zest only)
- 180 g fresh raspberries (Firm, dry, and free of crushed berries)
- 8 g confectioners’ sugar (For dusting the cooled tart)
How to Make Raspberry Frangipane Tart
- STEP 1). Make and chill the sweet pastry dough Place 180 g all-purpose flour, 55 g confectioners’ sugar, 20 g almond flour, and 2 g salt in a food processor and pulse briefly. Add 105 g cold cubed butter and pulse until the mixture resembles coarse meal with pea-size pieces. Add the yolk and 15 g cream, then pulse just until moist clumps hold when squeezed. Turn the dough onto the counter, press it together without kneading, shape it into a 1-inch-thick disk, wrap, and refrigerate for 45 minutes.
- STEP 2). Roll, line, and chill the tart shell Set the 9-inch removable-bottom tart pan on a baking sheet. Roll the chilled dough between two sheets of parchment into a 12-inch round about 1/8 inch thick. Peel away the top sheet, invert the dough over the pan, and ease it into the corners without stretching. Press the dough against the fluted sides, trim the rim flush, and patch thin spots with scraps. Prick the base sparingly with a fork, then refrigerate the lined pan for 45 minutes until firm.
- STEP 3). Blind-bake the pastry until crisp Position a rack in the lower third of the oven and heat it to 375°F (190°C). Line the cold shell with crumpled parchment and fill it to the rim with pie weights. Bake on the preheated sheet pan for 18 minutes, then lift out the parchment and weights. Continue baking for 7 to 9 minutes, until the base looks dry and the edges are pale golden. Transfer the pan to a wire rack and cool for 15 minutes while lowering the oven to 350°F (175°C).
- STEP 4). Mix the almond frangipane Using a paddle attachment or hand mixer on medium-low speed, beat 100 g softened butter with 95 g granulated sugar for 2 minutes, scraping the bowl once; the mixture should be creamy but not heavily aerated. Mix in 110 g almond flour, 15 g all-purpose flour, and 1 g salt. Add the eggs in three additions, mixing until smooth after each. Blend in the vanilla, almond extract, and lemon zest. Scrape the bowl thoroughly; the finished frangipane should be thick, glossy, and spreadable.
- STEP 5). Fill the shell and arrange the raspberries Check that the blind-baked shell is warm rather than hot and that the raspberries are dry. Spoon the frangipane into the shell, spreading it into an even layer with a small offset spatula without pressing hard on the pastry. Arrange the 180 g raspberries evenly over the surface, leaving small spaces for the filling to expand. Press each berry only halfway into the frangipane so the fruit remains visible and does not release excessive juice into the pastry base.
- STEP 6). Bake until the almond filling is set Bake the tart on the rimmed baking sheet at 350°F (175°C) for 36 to 40 minutes. Rotate the sheet after 25 minutes for even coloring. The frangipane should be evenly golden, slightly domed around the berries, and firm at the edges; the center may give gently when pressed but should not ripple or show wet batter. A thermometer inserted into an area of filling should read about 196°F (91°C). If the pastry rim darkens early, shield only the rim with foil.
- STEP 7). Cool and remove the tart from the pan Place the baked tart, still in its pan, on a wire rack and cool for 90 minutes. The filling will settle slightly and become more sliceable as its butter and egg structure firms. Once the pan is cool, set it on a stable jar or can and carefully lower the outer ring. Slide a thin offset spatula between the pastry and metal base, then transfer the tart to a serving plate. Cool for another 30 minutes before finishing.
- STEP 8). Dust and cut clean slices Sift 8 g confectioners’ sugar lightly over the completely cooled tart. For neat portions, use a sharp chef’s knife and wipe the blade clean between cuts, pressing straight through the almond layer and crisp base instead of sawing aggressively. Divide the tart into 10 slices. Serve at cool room temperature, when the pastry is crisp and the frangipane is tender; a refrigerator-cold tart will taste firmer and less aromatic.
Storage and Freezing
- Serving: Keep the tart at cool room temperature for up to 4 hours. For the best aroma and pastry texture, serve it slightly cooler than room temperature.
- Refrigerating: Cover the cooled tart and refrigerate for up to 4 days. Keep it in the pan or a rigid container so the pastry edges are protected.
- Freezing: Freeze the fully cooled, undusted tart or individual slices until firm, then wrap airtight.
- Freeze for up to 1 month.
- Thawing: Thaw wrapped portions overnight in the refrigerator. Unwrap before bringing them to room temperature so condensation does not soften the crust.
- Refreshing: Warm refrigerated or thawed slices on a baking sheet at 300°F (150°C) for 8 to 10 minutes, then cool for 15 minutes before serving. Add fresh confectioners’ sugar after warming.
Frequently Asked Questions
What tart pan size is best for raspberry frangipane tart?
A 9-inch round tart pan with a removable bottom and sides about 1 inch deep fits this quantity of pastry and frangipane. A shallower pan may overflow as the filling expands, while a wider pan produces a thin layer that can overbake.
Keep the pan on a rimmed baking sheet during both baking stages. The sheet makes the removable base safer to handle and promotes steadier heat beneath the pastry.
How do I keep the base of a raspberry frangipane tart crisp?
Fully blind-bake the chilled pastry until its base looks dry and lightly golden before adding the filling. A pale, underbaked shell still contains moisture and will soften quickly beneath the eggs, butter, and fruit.
Dry raspberries are equally important. Do not add berries dripping from washing, and avoid crushing them into the frangipane because released juice can create damp pockets directly above the crust.
Why did my frangipane filling sink after baking?
A slight settling is normal, but a deep collapse usually indicates that too much air was beaten into the butter mixture or that the center was underbaked. Cream the butter and sugar only until smooth rather than exceptionally fluffy.
Before removing the tart, look for a golden center that no longer ripples when the pan is moved. The filling should feel set at the edges and gently resilient in the middle, with no visible wet batter.
Can you make raspberry frangipane tart ahead?
The complete tart can be baked one day before serving, cooled thoroughly, covered, and refrigerated. Bring it toward room temperature before serving so the butter-rich almond filling softens and its aroma becomes more noticeable.
For a longer schedule, prepare the pastry dough up to two days ahead and keep it wrapped in the refrigerator. The lined, unbaked shell can also be frozen for up to one month and blind-baked directly from frozen.
Which ingredient substitutions work in this raspberry frangipane tart recipe?
The almond extract may be omitted without changing the filling structure because it contributes flavor rather than moisture or binding. Finely ground blanched almond flour should not be replaced with wheat flour, since that would substantially change the fat balance and tenderness.
Fresh raspberries provide the most controlled result. If using the same weight of frozen raspberries, add them directly from the freezer, do not thaw, and expect the tart to need roughly 3 to 5 additional minutes based on the stated doneness cues.
More Ridiculously Delicious Desserts to Try
- Raspberry Curd For Cakes and Tarts with Bright Tart Berry Flavor
- Raspberry Crumb Pie with Buttery Streusel
- Strawberry Rhubarb Pie with a Sweet-Tart Filling
- Blackberry Pie with a Juicy Berry Filling
- Pumpkin Crumb Pie with a Crisp Oat Crumble
Raspberry Frangipane Tart with a Crisp Pastry Base
A 9-inch raspberry frangipane tart with a fully blind-baked sweet pastry shell, tender almond filling, juicy raspberries, and a light confectioners’ sugar finish.
Ingredients
Equipment
Method
- Place 180 g all-purpose flour, 55 g confectioners’ sugar, 20 g almond flour, and 2 g salt in a food processor and pulse briefly. Add 105 g cold cubed butter and pulse until the mixture resembles coarse meal with pea-size pieces. Add the yolk and 15 g cream, then pulse just until moist clumps hold when squeezed. Turn the dough onto the counter, press it together without kneading, shape it into a 1-inch-thick disk, wrap, and refrigerate for 45 minutes.
- Set the 9-inch removable-bottom tart pan on a baking sheet. Roll the chilled dough between two sheets of parchment into a 12-inch round about 1/8 inch thick. Peel away the top sheet, invert the dough over the pan, and ease it into the corners without stretching. Press the dough against the fluted sides, trim the rim flush, and patch thin spots with scraps. Prick the base sparingly with a fork, then refrigerate the lined pan for 45 minutes until firm.
- Position a rack in the lower third of the oven and heat it to 375°F (190°C). Line the cold shell with crumpled parchment and fill it to the rim with pie weights. Bake on the preheated sheet pan for 18 minutes, then lift out the parchment and weights. Continue baking for 7 to 9 minutes, until the base looks dry and the edges are pale golden. Transfer the pan to a wire rack and cool for 15 minutes while lowering the oven to 350°F (175°C).
- Using a paddle attachment or hand mixer on medium-low speed, beat 100 g softened butter with 95 g granulated sugar for 2 minutes, scraping the bowl once; the mixture should be creamy but not heavily aerated. Mix in 110 g almond flour, 15 g all-purpose flour, and 1 g salt. Add the eggs in three additions, mixing until smooth after each. Blend in the vanilla, almond extract, and lemon zest. Scrape the bowl thoroughly; the finished frangipane should be thick, glossy, and spreadable.
- Check that the blind-baked shell is warm rather than hot and that the raspberries are dry. Spoon the frangipane into the shell, spreading it into an even layer with a small offset spatula without pressing hard on the pastry. Arrange the 180 g raspberries evenly over the surface, leaving small spaces for the filling to expand. Press each berry only halfway into the frangipane so the fruit remains visible and does not release excessive juice into the pastry base.
- Bake the tart on the rimmed baking sheet at 350°F (175°C) for 36 to 40 minutes. Rotate the sheet after 25 minutes for even coloring. The frangipane should be evenly golden, slightly domed around the berries, and firm at the edges; the center may give gently when pressed but should not ripple or show wet batter. A thermometer inserted into an area of filling should read about 196°F (91°C). If the pastry rim darkens early, shield only the rim with foil.
- Place the baked tart, still in its pan, on a wire rack and cool for 90 minutes. The filling will settle slightly and become more sliceable as its butter and egg structure firms. Once the pan is cool, set it on a stable jar or can and carefully lower the outer ring. Slide a thin offset spatula between the pastry and metal base, then transfer the tart to a serving plate. Cool for another 30 minutes before finishing.
- Sift 8 g confectioners’ sugar lightly over the completely cooled tart. For neat portions, use a sharp chef’s knife and wipe the blade clean between cuts, pressing straight through the almond layer and crisp base instead of sawing aggressively. Divide the tart into 10 slices. Serve at cool room temperature, when the pastry is crisp and the frangipane is tender; a refrigerator-cold tart will taste firmer and less aromatic.
Notes
- Keep the lined shell cold until the oven is fully preheated. Soft butter in the pastry can melt before the flour structure sets, causing the sides to slump.
- Fill the blind-baking parchment all the way to the fluted rim. Weights that cover only the base do little to support the pastry walls as they heat.
- Do not whip the butter and sugar until very pale and fluffy. Excess air makes frangipane rise dramatically, then sink or crack as the tart cools.
- Blot the raspberries if they show any condensation. Even a small amount of surface water can leave gummy spots where the berries meet the filling.
- Wait until the tart is completely cool before dusting and slicing. Warm frangipane smears under the knife, and confectioners’ sugar quickly dissolves on a warm surface.
