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Foolproof Raspberry Frangipane Tart Recipe

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4.3 from 11 reviews

This Foolproof Raspberry Frangipane Tart features a delicate almond and all-purpose flour crust filled with a smooth, creamy almond-flavored frangipane topped with fresh raspberries. Baked to golden perfection and dusted with powdered sugar, this elegant dessert combines nutty, fruity, and buttery flavors in a beautifully presented tart, perfect for special occasions or everyday indulgence.

Ingredients

For the Crust

  • 1 cup plus 1 tablespoon unbleached all-purpose flour
  • ½ cup fine almond flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon fine sea salt
  • 8 tablespoons cold unsalted butter (1 stick), cut into cubes
  • 2 egg yolks
  • 1 tablespoon cold water

For the Filling

  • 4 tablespoons unsalted butter, at room temperature
  • ½ cup granulated sugar
  • 4 ounces fine almond flour (1 cup plus 2 tablespoons)
  • 2 tablespoons unbleached all-purpose flour
  • ¼ teaspoon fine sea salt
  • 2 large eggs
  • 2 teaspoons almond extract
  • 1 pint fresh raspberries

For Serving

  • Powdered sugar for dusting

Instructions

  1. Make the crust: Preheat your oven to 375°F (190°C). In a food processor, pulse together the all-purpose flour, almond flour, sugar, and salt for about 30 seconds until combined. Scatter the cold cubed butter over the flour mixture and pulse for another 15 seconds until the mixture becomes shaggy.
  2. Add egg yolks: Whisk the egg yolks with the cold water, then pour into the food processor. Pulse briefly until the dough forms large chunks, being careful not to overwork it.
  3. Form the crust in the tart pan: Transfer the dough into a 9-inch tart pan with a removable bottom. Press the dough evenly across the bottom and up the sides of the pan. Prick the dough all over with a fork to prevent bubbling. Place the filled pan into the freezer and chill for 15 minutes.
  4. Bake the crust: Place the tart pan on a baking sheet and bake in the preheated oven for about 20 minutes or until the edges are set and lightly golden. Remove from oven and allow to cool for 15 minutes. Then reduce the oven temperature to 350°F (175°C).
  5. Prepare the filling: In the clean food processor, combine the softened butter, sugar, almond flour, all-purpose flour, and salt. Pulse until everything is blended. Add the eggs and almond extract, then process for approximately 45 seconds until the filling is completely smooth and creamy.
  6. Assemble the tart: Scrape the filling into the baked tart crust and smooth the top evenly with a spatula. Arrange the fresh raspberries on top of the filling evenly.
  7. Bake the assembled tart: Bake at 350°F (175°C) for 35-40 minutes, until the top is puffed up and golden in color. Note the filling will not feel fully set when done. Remove from oven and transfer the tart to a wire rack to cool completely.
  8. Serve: Once cooled, dust the tart liberally with powdered sugar. Slice into wedges and serve.

Notes

  • Using cold butter for the crust helps achieve a flaky texture.
  • Do not overprocess the dough in the food processor; stop as soon as large chunks form to avoid a tough crust.
  • Pricking the crust helps avoid bubbling during baking.
  • The frangipane filling does not fully set but will firm up more as the tart cools.
  • The almond extract enhances the nutty flavor; substitute with vanilla extract if preferred.
  • Use fresh, ripe raspberries for best flavor and texture.
  • Allow the tart to cool completely before dusting with powdered sugar to prevent melting.
  • This tart can be made a day ahead and stored covered at room temperature.

Find it online: http://bitezly.com/foolproof-raspberry-frangipane-tart-recipe/