Name: Raspberry Almond Frangipane Tart Recipe
Prep time: 1 h 5 min
Cook time: 1 h
Total time: 1 h 35 min
Cuisine: French
Ingredients: 95 grams blanched almond flour (1 cup) or 95 grams sliced blanched almonds (3/4 cup); 95 grams sugar (1/2 cup); 125 grams butter, softened (1 stick + 1 tablespoon / 9 tablespoons); 1/2 teaspoon almond extract; 100 grams egg yolks (5 large yolks); 50 grams cake flour, sifted (1/3 cup + 1 tablespoon); 1 large 10" (25 cm) diameter unbaked tart shell (375 grams dough) or 10 small individual 3 1/2" (8.75 cm) diameter tart shells (375 grams dough); 200 grams raspberry preserves (2/3 cup); 340 grams fresh raspberries (2 containers, 170 grams each); 45 grams sliced blanched almonds (1/4 cup + 2 tablespoons)

Imagine biting into a crisp almond tart shell layered with a luscious almond frangipane filling and crowned with juicy fresh raspberries. This Raspberry Almond Frangipane Tart Recipe is a delightful harmony of nutty sweetness and bright berry tartness—a French classic that's perfect for summer gatherings or any time you want to impress your friends with a gorgeous homemade dessert.

A golden brown tart with a thick crust is placed on a round wire cooling rack, sitting on a white marbled background. The tart is topped with a layer of bright red raspberries evenly packed, dusted lightly with white powdered sugar. One slice is taken out and placed on a white plate with brown edging, showing the smooth, yellow filling beneath the raspberries. Two other slices, also topped with raspberries and powdered sugar, sit on two separate white plates with brown edging nearby. Scattered fresh raspberries and a small sieve with powdered sugar rest nearby, along with a cream-colored cloth in the corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Almond Frangipane Tart Recipe
Top Tip
How to Serve Raspberry Almond Frangipane Tart Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Almond Frangipane Tart Recipe

Why You'll Love This Recipe

I still remember the first time I made this frangipane tart in culinary school—the way the almond aroma filled the kitchen was just enchanting. Every time I bake it now, it feels like a celebration of classic French pastry tradition right in my own home.

Balanced flavors: The blend of almond flour and sugar creates a perfectly sweet, nutty filling that’s never overpowering.
Elegant presentation: Fresh raspberries arranged in neat rows turn this tart into an impressive centerpiece.
Versatile dessert: Swap raspberries for other stone fruits or berries depending on the season.
Multiple serving options: Make one large 10-inch tart or 10 small individual tarts to suit your occasion.

Ingredients & Why They Work

Gathering quality ingredients is half the fun with this recipe. The almond flour and butter form that rich, tender frangipane base, while fresh raspberries add a juicy brightness that perfectly balances the nutty sweetness.

Flat lay of blanched almond flour in a small white ceramic bowl, granulated sugar in a small white ceramic bowl, softened butter pat on a white ceramic plate, a few whole large eggs with clean shells, cake flour in a small white ceramic bowl, a single unbaked large 10-inch diameter tart shell on a white ceramic plate, fresh whole raspberries arranged loosely, sliced blanched almonds in a small white ceramic bowl, vibrant raspberry preserves in a small white ceramic bowl placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Blanched almond flour or sliced almonds: Provides the classic nutty base essential for authentic frangipane flavor and texture.
Sugar: Balances the almond richness with just the right amount of sweetness.
Butter: Adds creaminess and helps create a tender crumb.
Almond extract: Enhances the natural almond flavor for extra depth.
Egg yolks: Bind the filling together and give it that luscious texture.
Cake flour: Lightens the filling, keeping the frangipane smooth and soft.
Unbaked almond sablé tart shell: Provides a crisp, buttery base with a delicate almond flavor that complements the filling perfectly.
Raspberry preserves: Creates a tart layer beneath the frangipane that adds fruitiness and moisture.
Fresh raspberries: The star of the tart, delivering a burst of freshness and beautiful color.
Sliced blanched almonds: Sprinkled on top for texture and an extra nutty crunch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The wonderful thing about this Raspberry Almond Frangipane Tart Recipe is how adaptable it is. Whether you like to switch up the nuts, try different fruits, or go for individual tarts instead of one big showstopper, there’s room to personalize it and make it your own.

Nut Variations: I sometimes swap almond flour for finely ground walnuts or pecans. It changes the flavor but keeps that lovely nutty richness. Almonds remain my favorite for the classic taste, though!
Fruit Swaps: While fresh raspberries are perfect, I’ve had success using blackberries or blueberries when raspberries aren’t in season. Just steer clear of strawberries because they tend to water down the filling.
Size Matters: If you’re hosting and want individual servings, making 10 small 3 ½" tarts is super convenient. They look adorable and are great for portion control at parties or gatherings.
Seasonal Twists: For fall or winter, swapping in lightly poached apples or pears works beautifully. Just make sure they’re thinly sliced or softened first to meld with the frangipane filling.
Freezing Tip: Freezing the tart shell right after spreading the preserves ensures the frangipane spreads smoothly without mixing the layers—trust me, this little step saves you frustration!

Step-by-Step: How I Make Raspberry Almond Frangipane Tart Recipe

A round tart sits on a black wire cooling rack over a white marbled tiled surface. The tart has a golden-brown crust filled with a smooth cream layer, topped with fresh red raspberries arranged closely together. Above the tart, a woman's hand holds a small metal sieve with a wooden handle, sprinkling fine white powder over the raspberries. To the right, a white bowl is filled with more raspberries, with a few scattered on the surface around the tart. In the background, two off-white ceramic vases with dried beige grass stand against a white wall with a textured finish. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Frangipane Filling

Begin by blending the almond flour (or sliced almonds) with sugar in your food processor until you get a finely ground mixture—this forms the base of that luscious frangipane filling. Transfer this to a stand mixer fitted with the paddle attachment, then add the softened butter and mix on low until the butter is fully incorporated. Next, stir in almond extract for that signature nutty aroma. With the mixer on medium, add the egg yolks one at a time, allowing each to blend before adding the next. Finally, gently pulse in the sifted cake flour on low speed until the mixture is silky smooth. Be sure to scrape down the sides and bottom of your mixing bowl to catch every bit. Refrigerate the filling until you’re ready to assemble, then bring it back to room temperature for easier spreading.

Step 2: Assembling the Large Tart Shell

Start by spreading a thin, even layer of raspberry preserves right on the bottom of your 10" unbaked tart shell. Pop the shell in the freezer briefly—this little chill helps keep the layers distinct when you add the frangipane. Dollop the filling over the preserves and gently coax it into a smooth, even layer using a small offset spatula or the back of a spoon. Take care not to disturb the preserves beneath! Next, arrange fresh raspberries in crisp concentric circles about ¼ inch apart, making sure each berry nestles snugly into the frangipane. Finished off by scattering sliced blanched almonds evenly between the berries for that extra crunch and visual appeal.

Step 3: Creating Small Individual Tarts

Follow the same layering technique as the large tart: 1 tablespoon (about 20 grams) of raspberry preserves in each shell, then freeze them briefly. Use a 35-gram scoop to fill each shell halfway with frangipane before arranging about 7 raspberries per tart—one in the center surrounded by six in a neat ring. Press berries gently into the filling so they nestle in as it bakes, then sprinkle sliced almonds between the raspberries to add texture and a bit of elegance.

Step 4: Baking to Perfection

Preheat your oven to 350°F (175°C). Bake your large tart for 55 to 60 minutes, or the smaller ones for 35 to 40 minutes. You’ll know it’s done when the frangipane is fully set and a toothpick inserted into the filling comes out clean. Aim for a golden-brown crust that’s crisp but not darkened too much. Let your tart cool slightly before serving to let the flavors fully develop and the filling set further.

Top Tip

Mastering the Raspberry Almond Frangipane Tart Recipe is all about balance and gentle handling. Here are some tips that make the process smoother and the tart irresistibly beautiful and delicious.

Freeze Before Spreading Frangipane: Freezing the tart shell with the raspberry preserves helps keep the layers distinct and prevents the frangipane from mixing with the preserves when spreading.
Use Fresh Raspberries: From my experience, fresh raspberries hold their shape much better than frozen and add a natural tartness that balances the sweet, nutty filling.
Portion with Scoops: Using specific portion scoops (a #70 for preserves and a #30 for frangipane) ensures even distribution and a neat, professional look to your tart or individual tarts.
Don’t Overcrowd the Berries: Leaving about a ¼ inch gap between raspberries helps the frangipane support each berry during baking, preventing sinking or losing shape.

How to Serve Raspberry Almond Frangipane Tart Recipe

A slice of tart with a golden brown crust forms the base layer, topped with a creamy light yellow filling. On top, there are several fresh red raspberries dusted with white powdered sugar. The tart sits on a white plate with a scalloped brown edge pattern and light speckles inside the plate. A silver fork with ornate detailing is placed to the left of the tart. The plate is on a white marbled surface with visible grout lines. One raspberry rests on the surface near the plate. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To highlight the elegant almond and raspberry flavors, dust the tart lightly with powdered sugar right before serving. A few fresh mint leaves add a refreshing pop of color and brightness. For extra indulgence, a dollop of lightly whipped cream or a spoonful of crème fraîche pairs beautifully with each slice.

Side Dishes

This tart shines as a standalone dessert, but if you want to complete a meal, serve it alongside a scoop of vanilla bean ice cream or a simple fruit salad featuring stone fruits or berries. A glass of chilled Moscato or a light rosé wine also complements the subtle sweetness and nutty richness.

Make Ahead and Storage

Storing Leftovers

Store any leftover Raspberry Almond Frangipane Tart covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep well for up to 3 days, maintaining its delicate texture and vibrant flavor.

Freezing

If you want to freeze the tart, wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving for best results.

Reheating

To enjoy the tart warm, reheat it in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for 10 to 15 minutes. This will gently warm the frangipane without drying out the crust or the raspberries.

Frequently Asked Questions:

Can I make the Raspberry Almond Frangipane Tart Recipe in advance?

Absolutely! You can prepare the tart shell and frangipane filling a day ahead. Assemble the tart on the day you plan to bake it for the freshest flavor and best texture.

Can I substitute other fruits for raspberries?

Yes! Blueberries and blackberries work well as alternatives. Stone fruits like peaches or plums are fantastic too but may require poaching or thin slicing to bake evenly with the frangipane.

What if I want to make mini tarts instead of one large tart?

You can easily make 10 small individual 3 ½" tarts using the same recipe. Use about 1 tablespoon of preserves and 35 grams of frangipane per tart, arrange about 7 raspberries on each, and bake for 35 to 40 minutes.

Why is freezing the tart shell with preserves important before adding frangipane?

Freezing helps set the preserves layer, making it easier to spread the frangipane without the two layers mixing. This preserves the tart's clean, distinct layers and helps achieve a beautiful presentation.

Final Thoughts

This Raspberry Almond Frangipane Tart Recipe is truly a labor of love that brings together French pastry elegance and the vibrant freshness of summer berries. I hope as you bake it, you enjoy every step from the nutty scent of frangipane to the bright burst of raspberries. Serve it to friends or savor it yourself — either way, it’s a delicious celebration of simple ingredients turning magical. Happy baking!