Name: Raspberry Tart with Frangipane Filling Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 cups all-purpose flour (240 g); 1/2 cup powdered sugar (63 g); 1/4 teaspoon salt; 10 tablespoons butter, cool but not completely hard (143 g); 1 large egg yolk; 2-3 tablespoons heavy whipping cream; 1 teaspoon vanilla extract; 1 cup almond flour (110 g); 8 tablespoons salted butter, softened (112 g); 2 large eggs; 1/2 cup sugar (100 g); 1 teaspoon vanilla extract or vanilla bean paste; 2-3 cups fresh raspberries; 1/4 cup apple or apricot jelly

If you love a dessert that's both beautiful and bursting with flavor, you're going to adore this Raspberry Tart with Frangipane Filling Recipe. It's got that perfect combo of buttery crust, almond-rich filling, and fresh raspberries kissed with a glossy glaze — pure magic on a plate.

A raspberry tart with three visible layers: a light golden-brown crust forming the base and edges, a thin layer of cream or custard just beneath the fruit, and a thick top layer fully covered with bright red raspberries arranged closely together. The tart sits on a white marbled surface with some raspberries scattered around, and a knife with a brown wooden handle is partially visible near the top right corner. The 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 Tart with Frangipane Filling Recipe
Top Tip
How to Serve Raspberry Tart with Frangipane Filling Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Tart with Frangipane Filling Recipe

Why You'll Love This Recipe

I remember the first time I made this raspberry tart; the way the nutty filling complemented the tartness of those fresh raspberries instantly made it a favorite in my kitchen. It’s impressive yet surprisingly straightforward!

Classic French Elegance: Achieve a pâtisserie-worthy dessert right at home with simple ingredients.
Perfect Balance: The tender, buttery crust pairs beautifully with the rich almond frangipane.
Fresh & Fruity: Loads of juicy raspberries add color, texture, and a refreshing zing.
Showstopper Presentation: That shiny jelly glaze finishes it off with bakery-level polish.

Ingredients & Why They Work

Before you start, make sure to pick the freshest raspberries you can find—they’ll really shine in this tart. Also, using almond flour for the frangipane filling ups the richness and gives an authentic French touch. Here’s a quick rundown of what you’ll need and why I love these ingredients.

Flat lay of two whole uncracked brown eggs, a small mound of all-purpose flour, a small mound of powdered sugar, a small pile of almond flour, a few sprigs of fresh vanilla beans next to a teaspoon of vanilla extract in a small white bowl, two small white bowls with softened butter and cool butter cubes, a small white bowl with heavy whipping cream, a small white bowl filled with granulated sugar, a small white bowl of apple jelly, and a generous handful of fresh bright red raspberries, all arranged with perfect symmetry on simple white ceramic bowls and plates, 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

All-purpose flour: The base for the flaky, buttery tart crust—it creates structure without toughness.
Powdered sugar: Adds a subtle sweetness and helps keep the crust tender.
Salt: Just a pinch to enhance all the flavors without being obvious.
Butter: Both cool butter for the crust and softened butter for the filling bring richness and flakiness.
Egg yolk: Binds the crust ingredients and adds a bit of richness.
Heavy whipping cream: Moistens the dough and keeps it silky smooth.
Vanilla extract: Provides warm aromatic notes to both crust and filling.
Almond flour: The star ingredient in frangipane that gives it a rich, nutty flavor.
Eggs: Help bind the almond filling and give it a lovely texture.
Sugar: Sweetens the filling without overpowering the raspberries.
Fresh raspberries: Juicy, tart, and vibrant—they’re the crowning glory of this tart.
Apple or apricot jelly: Creates a shiny glaze that seals in freshness and adds subtle sweetness.

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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

One of the best things about this Raspberry Tart with Frangipane Filling Recipe is how wonderfully adaptable it can be. Whether you want to tweak it for a special diet, add a seasonal twist, or simply experiment with flavors, there’s plenty of room to make it truly your own.

Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend. I've tried this variation several times, and while the texture is a little different—slightly more crumbly—it still yields a delicious crust that pairs perfectly with the almond filling.
Dairy-Free Adaptation: Use vegan butter and replace the heavy whipping cream with full-fat coconut milk. This keeps the tart creamy and rich without compromising the delicate balance of flavors.
Seasonal Fruit Swap: If raspberries aren't in season, try fresh blueberries or sliced peaches instead. Just remember to adjust the glaze accordingly for a finishing shine that complements your chosen fruit.
Make Ahead: The frangipane filling can be prepared a day in advance and kept refrigerated. This approach saves time on baking day and lets the flavors develop even more deeply.
Extra Crunch: Sprinkle sliced almonds over the frangipane before baking for a delightful toasted crunch that pairs beautifully with the soft filling and juicy raspberries.

Step-by-Step: How I Make Raspberry Tart with Frangipane Filling Recipe

A slice of raspberry tart is shown on a white plate decorated with floral and blue circular patterns. The tart has three visible layers: a golden-brown crust at the bottom, a light yellow custard-like filling in the middle, and a top layer filled with shiny, bright red raspberries closely packed together. The raspberries have a fresh, slightly glossy look, and the tart edges are scalloped. The plate rests on a white marbled surface with soft natural light creating gentle shadows. In the background, a matching tart with the same layers is partially visible on a clear glass stand. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Perfect Crust

Start by combining the flour, powdered sugar, and a pinch of salt in a bowl. The texture here is key—when you cut the cold butter into the flour mixture, aim for coarse crumbs about the size of small peas. It’s easiest to use a pastry cutter, but your fingers work beautifully too, if you’re warm and gentle. Next, incorporate the egg yolk, heavy cream, and fragrant vanilla extract. Mix just until the dough begins to come together—it should feel soft but not sticky. Form the dough into a disk, wrap it tightly in plastic wrap, and let it chill in the fridge for 30 minutes. This resting time is crucial; it helps the butter firm up again so your crust stays flaky and tender during baking.

Step 2: Rolling and Preparing the Tart Shell

Once chilled, lightly flour your working surface and roll the dough out into a 12-inch circle. Don’t worry if it’s a bit uneven at first—just gently coax the dough into shape with your rolling pin. Transfer it carefully into your 9-inch tart pan, making sure it covers the bottom and sides evenly. Trim any excess dough from the edges for a tidy finish. To avoid bubbles during baking, prick the bottom of the crust all over with a fork. This small step makes a big difference in texture and appearance.

Step 3: Whipping Up the Frangipane Filling

In a separate bowl, beat the softened butter and sugar until the mixture is light and fluffy—this usually takes a couple of minutes with a hand mixer or stand mixer. Then add the almond flour and stir until it’s fully incorporated. Next, add the eggs one at a time, beating well after each addition. Finally, mix in the vanilla extract or vanilla bean paste. Your filling should be smooth, creamy, and bursting with almond fragrance, setting the stage for that signature frangipane richness.

Step 4: Assemble the Tart with Fresh Raspberries

Spread the frangipane filling evenly into your prepared tart shell using a spatula. Then, gently nestle your fresh raspberries on top. I find it easiest to start from the center and work my way out, creating a pretty pattern as I go. Press the berries down just a bit—they’ll sink slightly as the tart bakes, making each bite perfectly balanced between almond creaminess and juicy tartness.

Step 5: Baking to Golden Perfection

Slide your tart into the oven preheated to 350°F (175°C) and bake for 30 minutes. Keep an eye on it towards the end—you're looking for a crust that's golden brown and a filling that's set but still slightly tender in the center. When done, take it out and let it cool completely before moving on. Patience here pays off with a tart that slices beautifully and holds its shape.

Step 6: The Glossy Finishing Touch

Warm your apple or apricot jelly gently until it liquefies, then brush it over the raspberries. This step isn’t just for looks; it adds a lovely sheen and a touch of sweet brightness that brings the whole tart together. Let the glaze set for about 10-15 minutes before slicing.

Step 7: Serve and Savor

Once glazed and set, slice your raspberry tart with frangipane filling and serve it slightly chilled or at room temperature. Each bite offers a wonderful combination of buttery crust, almond creaminess, and fresh raspberry zing—a timeless dessert that’s sure to impress friends and family alike.

Top Tip

To make your Raspberry Tart with Frangipane Filling Recipe truly shine, a few handy tips can elevate both the baking process and final presentation. These come from hands-on experience and a little bit of trial and error, helping you avoid common pitfalls and achieve that perfect balance of textures and flavors.

Chill Your Dough Properly: Making sure your crust dough is well chilled before rolling out helps maintain that flaky, buttery texture essential for this tart. I always wrap it tightly and chill for the full 30 minutes—it makes handling so much easier!
Use Room Temperature Butter for Frangipane: I found that softened butter (not melted) whips up smoothly with sugar, creating a light texture in the almond filling. When it's too cold or melted, the frangipane can become dense.
Handle Raspberries Gently: Fresh raspberries are delicate, so I carefully press them into the frangipane rather than dropping or pushing too hard, preserving their shape and ensuring even coverage on the tart.
Glaze for Shine and Freshness: Brushing warmed apple or apricot jelly over the raspberries right after baking adds a beautiful glossy finish and keeps the fruit looking fresh longer—this step really makes a difference visually and flavor-wise.

How to Serve Raspberry Tart with Frangipane Filling Recipe

A golden-brown tart crust with a slightly scalloped edge and small fork holes evenly spread across the flat surface sits in a round tart pan with a fluted edge. The crust has a smooth, matte texture with tiny cracks visible on its surface. A woman's hand with red nail polish is holding the edge of the tart pan, showing the crust from above against a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple yet elegant garnishes can enhance the presentation and add flavor dimensions. Consider dusting the tart lightly with powdered sugar for a classic French patisserie look. A few fresh mint leaves or edible flowers around the edges add a fresh, colorful accent. For an extra touch of indulgence, a dollop of whipped cream or a scoop of vanilla bean ice cream served alongside complements the almond and raspberry flavors beautifully.

Side Dishes

This Raspberry Tart pairs wonderfully with a light, fresh side to balance its richness. Serve with a crisp green salad with a lemon vinaigrette for a brunch setting, or pair it with a bowl of mixed berries tossed in a splash of elderflower syrup for dessert. A glass of chilled sparkling wine or a floral white tea can elevate your tasting experience even more.

Make Ahead and Storage

Storing Leftovers

To keep your tart at its best, store any leftovers in an airtight container in the refrigerator. It will stay fresh and delicious for up to 2 days. Because the crust is flaky, it’s best enjoyed within this timeframe before it starts to soften.

Freezing

If you’d like to prepare this Raspberry Tart ahead of time, you can freeze it before adding the fresh raspberries and glaze. Wrap the baked tart tightly in plastic wrap and then in foil, freezing for up to one month. When ready to serve, thaw in the refrigerator overnight and add fresh raspberries with the glaze on the day you plan to enjoy it.

Reheating

To reheat, place individual slices on a baking sheet and warm gently in a 300°F (150°C) oven for about 5–7 minutes. This helps revive the flakiness of the crust while warming the almond filling slightly. Avoid reheating with the fresh raspberries and glaze on top—add those fresh after warming for the best texture and flavor.

Frequently Asked Questions:

Can I substitute frozen raspberries for fresh in this tart?

While fresh raspberries give the best flavor and texture, you can use frozen raspberries if fresh aren’t available. Just thaw and drain them well to avoid excess moisture, which can make the crust soggy. Pat them dry gently before arranging on the frangipane.

What is frangipane and why is it used in this recipe?

Frangipane is a creamy almond-flavored filling made from almond flour, butter, sugar, and eggs. It adds richness, moisture, and a beautiful nutty flavor that pairs perfectly with the tartness of raspberries, making the dessert more indulgent and balanced.

Can this tart be made gluten-free or dairy-free?

Absolutely! For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, though the texture may be slightly different. For dairy-free, use vegan butter and replace the heavy cream with full-fat coconut milk—both substitutions still work well with this recipe.

How should I store the tart if I want to keep the crust crisp?

To maintain a crisp crust, store the tart loosely covered at room temperature if planning to eat within the day. If refrigerating, place it in an airtight container but allow it to come to room temperature before serving to help restore some of the crust's texture.

Final Thoughts

Making this Raspberry Tart with Frangipane Filling Recipe has been a joyful experience—a harmonious blend of buttery crust, fragrant almond filling, and bright fresh raspberries all wrapped in one stunning dessert. Whether it’s for a special occasion or a sweet moment to savor at home, this tart carries a beautiful slice of French patisserie tradition into your kitchen. I hope these tips and serving suggestions inspire you to bake it again and again, sharing its delicious charm with those you love.