An elegant Raspberry Frangipane Tart! A buttery shortbread crust filled with a gooey almond cream and baked with fresh tart raspberries.
WHAT IS A RASPBERRY FRANGIPANE TART?
Frangipane sounds quite fancy, however, it’s a French almond cream made of only a handful of simple ingredients. It’s a mixture of almond flour, butter, sugar, eggs and a small amount of flour. Once baked, the cream has a nice gooey texture.
The great thing about this tart is that it’s so versatile. You can use any seasonal fruit, such as cherries, plums, apples or any berries. One of my favorite frangipane tarts ever was a mixed berry fruit tart from Brouchon. Infact, the frangipane filling in this recipe has been adapted and modified from Thomas Keller and Jessica Bride’s Plum Tart recipe.
This tart is definitely a showstopper. I hope you give it a try. Happy baking!
Measuring By Weight
Measuring ingredients by weight, rather than by volume, is the most accurate way to bake. Unfortunately, not all measuring cups are created the same, so your one cup will be different from my one cup. Additionally, there are measuring cups that are specifically designed for liquid and for dry ingredients. I highly recommend purchasing an inexpensive kitchen scale and weighing your ingredients to prevent any inaccuracies. For your convenience, my recipes are written in grams, with the exception of teaspoons/tablespoons, to ensure your bakes come out perfect every time!
If you would like to learn more about measuring by weight, you can refer to King Arthur’s ingredient weight chart.
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RASPBERRY FRANGIPANE TART
Description
Easy yet elegant Raspberry Frangipane Tart! A buttery shortbread crust filled with a gooey almond cream and baked with tart raspberries.
Ingredients
Shortbread Crust
- 1 Cup (125 grams) All-Purpose Flour
- ⅓ Cup (120 grams) Confectioners’ Sugar
- Pinch of Salt
- 8 Tbsp (113 grams or 1 stick) Unsalted Butter, cold and cubed
Frangipane Cream
- ½ Cup + 2 tablespoon (72 grams) Almond Flour
- 1 Tbsp (15 grams) All-Purpose Flour
- 5 Tbsp (70 grams) Unsalted Butter, softened
- ⅓ Cup (35 grams) Confectioners’ Sugar (aka Icing Sugar or Powdered Sugar)
- 1 Large Egg
- 1 Tsp Vanilla Extract
- ¾ Tsp (or to taste) Almond Extract
Fruit
- 9 oz (255 grams) Fresh Raspberries
Garnish
- Dusting of Powdered Sugar
Instructions
Shortbread Crust
- In the bowl of a food processor fitted with the ‘S’ blade, add flour, confectioners’ sugar and salt. Pulse 2 to 3 times to combine.
- Add cold cubed butter and pulse until a dough forms. Dough should be clumpy.
- Transfer dough into a 9 inch (22.8 cm) tart pan with a removable bottom. Evenly press the dough into the bottom and up the sides of the pan. Randomly pierce the bottom and sides of the tart shell with a fork.
- Freeze for 30 minutes. This will prevent any shrinking that may occur.
- Preheat oven to 375ºF and bake for 15 to 20 minutes. Place on a wire rack to cool.
Frangipane Cream
- As the tart shell is cooling, let’s make the Frangipane cream. Place softened butter into a clean medium sized bowl. With a hand held mixer, beat butter on high until light and fluffy. About 2 minutes.
- Add almond flour, all-purpose flour and confectioners’ sugar. Mix until well combined. About 2 minutes.
- Add egg, vanilla extract and almond extract and mix until combined. About 1 minute.
Assembly
- Preheat oven to 375ºF (190ºC).
- Transfer the frangipane cream into your cooled tart shell and evenly spread the cream with an offset spatula or spoon. If your tart shell is still warm, place it in the fridge for 5 minutes to cool.
- Arrange your fresh raspberries in a circular pattern, starting from the outer edge and inward.
- Bake for 40 to 45 minutes. It’s ready when the frangipane has puffed and is golden brown. Alternatively, you can insert a toothpick in the tart and it’s ready with the toothpick comes out clean. Check on the tart after 30 minutes, if the tart crust is getting too browned, place a ring of aluminum foil around the crust.
- Place on a wire rack to cool completely, then remove from the tart shell.
- Serve with a dusting of powdered sugar and enjoy!
Notes
- The tart is best eaten within the first 2 days.
- Store in an airtight container at room temperature for 2 days or 5 days in the fridge.
If you have made this recipe, I would love to know how it turned out for you! Please consider leaving a star rating and review below and tag me on Instagram @shortstackkitchen. Thank you so much!
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