Description
This Raspberry Almond Frangipane Tart combines a delicate almond filling with fresh raspberries atop a crisp almond sablé tart shell. Originating from classical French pastry traditions, the frangipane filling is a rich mix of almond flour, butter, sugar, and egg yolks, perfectly complemented by a layer of raspberry preserves and fresh raspberries. Ideal for showcasing summer berries or substituting with other stone fruits, this tart offers a luscious dessert experience with a subtle nutty sweetness and tender crumb.
Ingredients
Scale
Almond Frangipane Filling
- 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)
Almond Sablé Tart Shell
- 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)
Raspberry Preserves
- 200 grams raspberry preserves (2/3 cup)
Fresh Raspberries
- 340 grams fresh raspberries (2 containers, 170 grams each)
Almonds for Topping
- 45 grams sliced blanched almonds (1/4 cup + 2 tablespoons)
Instructions
- Prepare Frangipane Filling: Process almond flour or sliced almonds with sugar in a food processor until finely ground. Transfer to a stand mixer bowl fitted with the paddle attachment. Add softened butter and mix on low speed until combined. Add almond extract, then add egg yolks one at a time on medium speed. Pulse in sifted cake flour on low speed until smooth. Scrape down sides and bottom of bowl to incorporate all ingredients. Refrigerate until ready to use. Bring to room temperature before assembling the tart.
- Assemble Large Tart: Spread a thin layer of raspberry preserves evenly on the bottom of the unbaked tart shell. Freeze the shell briefly to make spreading the frangipane easier. Place dollops of frangipane filling evenly on top of the preserves, then gently spread into an even layer with an offset spatula or the back of a spoon being careful not to disturb the preserves. Arrange fresh raspberries in neat concentric rows about 1/4 inch apart, ensuring frangipane fills the gaps. Press raspberries gently into the frangipane. Scatter sliced blanched almonds between the raspberries.
- Assemble Small Individual Tarts: Follow the same procedure as the large tart. Spread 1 tablespoon (20 grams) of raspberry preserves in each tart shell and freeze. Portion frangipane with a 35 gram scoop to fill about half of each shell, then arrange about 7 raspberries per tart in a circle with one in the center, gently pressing them into the filling. Scatter sliced almonds between berries.
- Bake the Tart(s): Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake large tart for 55 to 60 minutes or small tarts for 35 to 40 minutes until the frangipane is set, and a toothpick inserted into the filling comes out clean. The crust should be golden brown.
Notes
- This classic frangipane recipe originates from the Institute of Culinary Education, emphasizing equal parts almonds and sugar (tant pour tant) for balance.
- Almond flour can be substituted with finely ground walnuts or pecans for variation, though almonds yield the most traditional flavor.
- Use fresh raspberries for best results, though blueberries or blackberries can be good alternatives; strawberries may be too watery.
- If using harder fruits such as apples or pears, consider poaching or slicing very thin before adding to the tart.
- For ease of spreading frangipane over preserves, freezing the tart shell with preserves helps prevent mixing layers.
- The tart can be made as a large 10" option or as 10 small individual tarts for convenient serving sizes.
Nutrition
- Serving Size: 1 slice (1/8 of large tart)
- Calories: 370 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 120 mg
