Name: Raspberry Almond Frangipane Tart Recipe
Prep time: 1 h
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: French
Ingredients: 95 grams blanched almond flour (1 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); 50 grams cake flour, sifted (1/3 cup + 1 Tablespoon); 375 grams unbaked almond sablé tart dough for one large 10" (25 cm) tart shell or 10 small individual 3 1/2" (8.75 cm) tart shells; 200 grams raspberry preserves (2/3 cup, Bonne Maman); 340 grams fresh raspberries (2 containers of 170 grams each); 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)

If you love the elegant flavors of almonds paired with fresh berries, you’re going to fall head over heels for this Raspberry Almond Frangipane Tart Recipe. It’s a classic French tart that brings together a tender almond sablé crust, a rich almond frangipane filling, and bursting fresh raspberries—it’s pure magic in every bite.

A round tart with a golden brown crust sits on a black wire cooling rack with looped edges, placed on a white marbled surface with large tile patterns. The tart is filled with a smooth, light yellow layer and topped with a thick layer of fresh, bright red raspberries, dusted lightly with white powdered sugar. One slice is removed from the tart and set on a white plate with a scalloped beige rim and speckled design, while another slice is on a matching plate nearby. Fresh raspberries are scattered around the scene, including a small white bowl filled with them in the upper right corner. A small fine-mesh sieve with a wooden handle rests on the bottom left, next to a folded beige cloth. 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 genuinely enjoy making this tart because it feels so special yet manageable enough to bake at home. The balance of nutty, fruity, and buttery flavors always impresses everyone around my kitchen table!

Classic French Elegance: This tart combines traditional techniques with beautiful presentation—perfect for impressing guests.
Perfect Texture Contrast: The crisp almond sablé crust complements the creamy frangipane and juicy raspberries.
Fresh & Flavorful Goodness: Using fresh raspberries and raspberry preserves brings vibrant berry flavor with every bite.
Flexible Serving Options: Make one large tart or ten individual tarts depending on your occasion.

Ingredients & Why They Work

To get the best results with this Raspberry Almond Frangipane Tart Recipe, it’s worth having good quality almond flour and fresh raspberries. I always grab natural almond flour or sliced blanched almonds and a jar of my favorite raspberry preserves. Here’s a quick look at the key ingredients that make this tart truly shine.

Flat lay of a small mound of blanched almond flour, a small pile of sliced blanched almonds, a small white ceramic bowl filled with granulated sugar, a slab of softened butter, a few whole uncracked brown eggs with clean shells, a small white bowl containing cake flour, a small white bowl with raspberry preserves, fresh raspberries arranged naturally, and a round unbaked 10-inch tart shell dough placed neatly on a simple white ceramic plate, all ingredients fresh and natural, perfectly balanced and symmetrical layout, 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: This gives the frangipane its signature nutty flavor and tender texture.
Sugar: Balances the nutty richness and sweetens the filling just right.
Butter: Softened butter adds creaminess and a delicate crumb to the frangipane.
Almond extract: Enhances that deep almond aroma—just a little goes a long way.
Egg yolks: They bind everything together, giving the filling its silky richness.
Cake flour: Provides structure without making the filling heavy or dense.
Almond sablé tart dough: A crisp, buttery almond cookie-like crust that perfectly supports the filling.
Raspberry preserves: Adds a bright, tangy layer that keeps the crust crisp and boosts raspberry flavor.
Fresh raspberries: The star fruit topping, delivering bursts of tartness and natural sweetness.
Sliced blanched almonds: Sprinkled on top for added crunch and visual appeal.

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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 Almond Frangipane Tart Recipe is how easy it is to customize it to your taste and occasion. Whether you want to swap the raspberries for other fruits or adapt it for individual servings, it's a canvas for your creativity!

Seasonal Fruit Variations: I love using stone fruits like peaches or plums in summer instead of raspberries. Just remember to slice them thin or gently poach harder fruits like apples or pears before adding them so they soften while baking. It keeps the texture perfect!
Berry Medley: Mix fresh blueberries and blackberries with or instead of raspberries for a colorful, juicy tart that’s bursting with flavor. Strawberries tend to release too much liquid, so I usually avoid them here.
Individual Tarts: Making small 3 ½" tarts is a delightful way to serve guests — everyone gets their own cute tart! Portioning the filling and berries carefully ensures an elegant look, perfect for parties or afternoon tea.
Nut Alternatives: Though almonds are classic, you can try walnuts or pecans in the frangipane if you're up for a different nutty twist. Just pulse them finely with the sugar for the right texture.
Diet-Friendly Options: Looking for a vegetarian-friendly dessert? This tart fits the bill beautifully, without any animal gelatin or additives—just pure, simple ingredients you can feel good about.

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 with a smooth, light yellow filling. On top of the filling, there is a thick layer of bright red raspberries arranged close together, forming a dome shape. A woman's hand is holding a small metal sieve with a wooden handle above the tart, gently dusting fine white powdered sugar over the raspberries. To the right of the tart, there is a white bowl filled with more red raspberries, and some loose raspberries are scattered around the base of the cooling rack. In the background, two tall white ceramic vases with beige dried grasses stand against a textured white wall. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Almond Frangipane Filling

Start by pulsing 95 grams of blanched almond flour with 95 grams of sugar in your food processor until the mixture becomes very fine and well combined—that’s your almond base. Next, transfer this to the bowl of your stand mixer fitted with a paddle attachment. Add 125 grams of softened butter, and mix slowly until it’s fully incorporated, forming a smooth blend. Then stir in half a teaspoon of almond extract for that lovely aromatic touch. With the mixer running on medium speed, add 100 grams of egg yolks one at a time – this builds a rich and silky texture. Finally, gently pulse in 50 grams of sifted cake flour on low speed till smooth. Don’t forget to scrape down the sides and bottom of the bowl so everything is fully mixed.

Step 2: Chill and Prep Your Dough

Cover the frangipane filling and pop it in the refrigerator until you need it. When ready to assemble, let it come up to room temperature to make spreading easy and buttery smooth. Meanwhile, have your almond sablé tart shell ready—whether that’s one large 10" shell or ten small individual shells.

Step 3: Layer the Tart Shell With Raspberry Preserves

Spread a thin, even layer of 200 grams of your favorite raspberry preserves (Bonne Maman is what I use) across the bottom of the unbaked tart shell. This adds fantastic flavor depth and helps keep the crust crisp. Pop the tart shell in the freezer for a short while—this step prevents the preserves from mixing with the frangipane when you add it.

Step 4: Spread the Frangipane Filling

Dot the chilled frangipane on top of the frozen preserves evenly—use all 450 grams of the filling for a large tart. Gently smooth it out with a small offset spatula or the back of a spoon, careful not to disturb the preserves layer below. The filling should come to about halfway up the tart shell before you add your fresh fruit, because it will rise as it bakes.

Step 5: Artfully Arrange Fresh Raspberries and Almonds

Place 340 grams of fresh raspberries in neat concentric circles about ¼ inch apart, gently pressing each berry into the frangipane so that the filling nestles between them. This not only looks stunning but makes every bite flavorful. Then sprinkle 45 grams of sliced blanched almonds in the gaps between the berries to add a delightful crunch and a subtle nutty flavor. This step turns your tart from simple to visually irresistible!

Step 6: Baking Time – Golden Deliciousness Awaits

Preheat your oven to 350°F (175°C). Bake the large tart for 55 to 60 minutes. You’ll know it’s done when the frangipane is set, a skewer inserted in the center comes out clean, and the crust turns a gorgeous golden brown. For small individual tarts, bake for 35 to 40 minutes instead. Let them cool slightly before serving to allow the flavors to settle and the filling to firm up.

Top Tip

These tips will help you achieve the perfect balance of textures and flavors in your Raspberry Almond Frangipane Tart Recipe, ensuring your tart looks as stunning as it tastes.

Chill the Frangipane Filling: I always refrigerate the almond frangipane filling before assembling. This makes it easier to spread gently over the preserves without disturbing the layers.
Freeze the Tart Shell with Preserves: Freezing the tart shell after spreading the raspberry preserves prevents the preserves from mixing into the frangipane, keeping your layers distinct and your crust crisp.
Arrange Raspberries Neatly: Take your time placing the raspberries in concentric rows about ¼ inch apart. This thoughtful arrangement not only looks beautiful but helps the filling rise up evenly around the berries during baking.
Don't Overfill the Tart Shell: Fill the tart shell only halfway with frangipane before adding fruit. The filling will rise during baking, so overfilling can cause spillage or an uneven bake—something I've learned to avoid after a few trials!

How to Serve Raspberry Almond Frangipane Tart Recipe

A single slice of pie with a golden brown crust and light tan filling sits on a white plate with a brown scalloped edge pattern. On top of the pie slice, there are six bright red raspberries dusted lightly with white powdered sugar. The plate rests on a white marbled surface with visible tile lines. Next to the pie slice on the plate is a silver fork with decorative engraving on the handle. A single raspberry lies on the surface below the plate. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an extra touch of elegance, dust the tart with a light sprinkle of powdered sugar just before serving. A few fresh mint leaves or a drizzle of melted white chocolate can also complement the almond and raspberry flavors beautifully. If you prefer a glossy finish, brush the raspberries gently with warmed apricot jam to give them a subtle shine.

Side Dishes

Serve your Raspberry Almond Frangipane Tart alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for a delightful contrast in temperature and texture. Freshly brewed coffee or a cup of Earl Grey tea pairs wonderfully as well, enhancing the nutty and fruity notes of the tart. For a brunch or afternoon tea spread, add simple green salads or light cheeses to balance the richness.

Make Ahead and Storage

Storing Leftovers

Leftover slices of the tart can be stored covered in the refrigerator for up to 3 days. Keep it wrapped tightly with plastic wrap or stored in an airtight container to maintain its freshness and prevent the crust from absorbing moisture.

Freezing

If you'd like to freeze the tart or individual tarts, wrap them tightly with plastic wrap and then aluminum foil to avoid freezer burn. They can be frozen for up to 1 month. To thaw, place the tart in the refrigerator overnight before serving.

Reheating

To warm leftover tart slices, heat them gently in a 300°F (150°C) oven for about 10 minutes. This helps crisp the crust again without drying out the filling. Avoid microwaving, as it can make the crust soggy.

Frequently Asked Questions:

Can I use frozen raspberries for this tart?

Yes, individually quick frozen (IQF) raspberries can be used if fresh ones are not available. Just make sure to drain any excess moisture before arranging them on the tart to avoid soggy crust issues.

What is the best way to prevent the tart crust from becoming soggy?

Spreading a thin layer of raspberry preserves and freezing the tart shell before adding the filling helps create a moisture barrier. This keeps the almond sablé crust crisp after baking.

Can I substitute almond extract with vanilla extract?

While vanilla extract can be used in a pinch, the almond extract adds a distinctive nutty flavor that is key to the character of this Raspberry Almond Frangipane Tart Recipe. For best results, stick to almond extract.

How many servings does this tart yield?

One large 10-inch tart yields 8 servings. Alternatively, you can make 10 small individual tarts, each serving one person.

Final Thoughts

Baking the Raspberry Almond Frangipane Tart is one of those rewarding kitchen adventures that fills your home with inviting aromas and yields a beautifully elegant dessert. Whether you're sharing it with loved ones or savoring a quiet moment with a slice and a cup of tea, its tender crust and luscious almond raspberry filling never fail to impress. Happy baking!