Name: Delicious Raspberry Tart with Frangipane 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 and 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’re looking for a show-stopping dessert that feels fancy but is surprisingly easy to make, this Delicious Raspberry Tart with Frangipane Recipe is exactly what your kitchen needs. It’s a classic French-inspired tart with a tender crust, a rich almond filling, and a fresh berry finish that always impresses guests—or just makes your day brighter.

A round tart with a golden-brown crust filled with a layer of shiny, red raspberries that cover the whole top, each berry plump and textured. The tart sits on a white marbled surface with a few loose raspberries scattered nearby. A white cloth and a knife with a wooden handle appear in the background. 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 Delicious Raspberry Tart with Frangipane Recipe
Top Tip
How to Serve Delicious Raspberry Tart with Frangipane Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Raspberry Tart with Frangipane Recipe

Why You'll Love This Recipe

I still remember the first time I made this tart—fresh raspberries bursting with sweetness on a luscious almond frangipane felt like pure magic. It quickly became a staple whenever I want something elegant but not complicated.

Perfectly balanced flavors: The nutty frangipane and bright raspberries complement each other beautifully.
Delicate yet sturdy crust: A buttery short crust that holds everything together without being tough.
Impressive but doable: Looks like a patisserie treat but with simple steps anyone can follow.
Versatile dessert: Ideal for special occasions or a sweet everyday indulgence.

Ingredients & Why They Work

Before you dive in, here’s a quick primer on the ingredients that make this tart so irresistible. I always suggest grabbing the freshest raspberries you can find, and if possible, choose almond flour over almond meal for a smoother texture. Let’s see why each element matters.

Flat lay of a small mound of all-purpose flour on a white ceramic plate, a small bowl of powdered sugar, a pinch of salt crystals next to a small cube of cool butter partially softened, one large egg with an uncracked clean shell, a few tablespoons of heavy whipping cream in a small white bowl, a tiny white bowl of amber vanilla extract, a small heap of pale almond flour on a white plate, a dollop of softened salted butter on a simple white dish, two whole uncracked large eggs, a small bowl of granulated sugar, a second small white bowl of vanilla bean paste, a pile of plump fresh raspberries, a small white bowl containing translucent apple jelly 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: Provides the perfect structure for a tender but sturdy crust that can hold the filling without crumbling.
Powdered sugar: Adds sweetness and helps create that melt-in-your-mouth texture in the crust.
Butter: Cool but slightly soft butter contributes to a flaky, rich short crust and a creamy frangipane filling.
Egg yolk: Helps bind the crust dough together, adding richness without toughness.
Heavy whipping cream: Just enough moisture to bring the dough together gently for a tender crumb.
Vanilla extract: A simple ingredient that adds warmth and depth to both crust and filling.
Almond flour: The star ingredient for the frangipane—delivers a smooth, nutty richness that pairs beautifully with raspberries.
Salted butter (softened): For the filling, it adds creaminess and balances sweetness perfectly.
Eggs: Lift and richness in your frangipane, keeping the texture light and fluffy.
Sugar: Sweetens the almond filling without overpowering the tart fruit topping.
Fresh raspberries: The jewel on top—juicy, bright, and slightly tart to cut through the sweetness.
Apple or apricot jelly: Provides that shiny glaze finish that seals in freshness and adds a subtle fruity 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

This Delicious Raspberry Tart with Frangipane Recipe is wonderfully versatile, so feel free to put your own spin on it! Whether it's swapping ingredients to fit your diet or adding seasonal twists, this tart welcomes creativity without losing its classic charm.

Variation: Lemon Zest Twist - I love adding a teaspoon of fresh lemon zest to the frangipane filling. It brightens up the almond flavor and pairs beautifully with the tart raspberries, giving the dessert an uplifting citrus punch that’s perfect for spring or summer gatherings.
Variation: Dairy-Free Delight - For friends who avoid dairy, I’ve substituted the butter with a quality plant-based margarine and replaced heavy cream with a coconut cream alternative. The tart still delivers that tender crust and creamy filling but suits dairy-free needs.
Seasonal Twist: Mixed Berries - When raspberries aren’t in season, I switch things up by using a mix of fresh blackberries, blueberries, and strawberries. It keeps the tart colorful and equally delicious, giving a little variety that everyone enjoys.

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

A single slice of raspberry tart sits on a white plate with blue, pink, yellow, and green floral patterns around the edge. The tart has three layers: a golden brown crust at the bottom with a slightly crumbly texture, a pale yellow creamy filling in the middle, and a top layer covered with bright red, shiny raspberries that look fresh and plump. The plate rests on a white marbled surface. In the background, there is a clear glass cake stand holding more tart. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Perfect Crust

Start by mixing the all-purpose flour, powdered sugar, and salt in a large bowl. Cut in the cold butter until your mixture looks like coarse crumbs—this is key for a flaky texture. Then, add the egg yolk, vanilla extract, and 2 tablespoons of heavy whipping cream. Gently combine until the dough just comes together; if it feels too dry, add the extra tablespoon of cream. Form your dough into a disk, wrap it tightly in plastic wrap, and pop it in the fridge for 30 minutes. This chilling step helps keep the butter cold for that lovely tender crust.

Step 2: Whipping Up the Frangipane Filling

While the dough chills, make your frangipane by creaming the softened butter and sugar together until light and fluffy—don’t rush this part as it builds the creaminess! Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the almond flour and vanilla extract until smooth and velvety. This filling is the luscious layer that makes this tart so special.

Step 3: Assembling Your Tart Base

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the cooled dough to fit a 9-inch tart pan with a removable bottom. Press the dough evenly into the pan, trimming away any excess edges. Spread the frangipane filling over the crust in an even layer to form a smooth base for your berries. This step sets the stage for a beautifully balanced tart.

Step 4: The Berry Beautiful Finish

Gently arrange the fresh raspberries on top of the frangipane, pressing them down lightly into the filling so they won’t move around while baking. The berries add a burst of freshness and that stunning red jewel-like appearance that makes this tart irresistible.

Step 5: Baking to Golden Perfection

Place your tart on the middle rack of the oven and bake for 30 minutes. You want the filling to be set and lightly golden, and the crust to be fully cooked through. Once out of the oven, transfer the tart to a wire rack and let it cool completely — this ensures the filling firms up perfectly before glazing.

Step 6: The Glaze That Steals the Show

Warm your apple or apricot jelly until it’s liquid—either on the stove or in short bursts in the microwave. Using a pastry brush, gently coat the raspberries with a shiny glaze. This not only gives the tart a beautiful gloss but also seals in freshness. For the best results, chill the tart for 10 minutes after glazing before serving.

Top Tip

Every step in making your Delicious Raspberry Tart with Frangipane Recipe can be a joy with the right little tricks. These tips will help ensure your tart turns out beautifully every time, giving you that tender crust and rich almond filling you're aiming for.

Keep Your Butter Cool: Using butter that’s cool but not rock hard helps create that perfect flaky crust without overworking the dough. It makes rolling out so much easier too!
Don’t Overmix the Dough: Mixing just until the dough comes together prevents a tough crust. I learned the hard way that over-kneading crushes all that delicate flakiness.
Press Raspberries Gently: When arranging the fresh raspberries into the frangipane, pressing them lightly helps them stay put without squishing or releasing too much juice during baking.
Watch Your Bake Time: Baking until the filling is just set and lightly golden keeps the frangipane moist and the crust perfectly cooked. I used to underbake and ended up with a soggy bottom—no thanks!

How to Serve Delicious Raspberry Tart with Frangipane Recipe

A close-up view of a golden-brown pie crust with a scalloped edge, showing a single, flat layer with small, evenly spaced fork holes across the top surface and a few thin cracks. The crust rests in a metal tart pan, held by two woman's hands with bright red nail polish and delicate bracelets, against a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your tart’s presentation, consider dusting a light sprinkle of powdered sugar for elegance or a few fresh mint leaves to add a pop of color. If you want an extra touch, a dollop of freshly whipped cream or a scoop of vanilla bean ice cream pairs beautifully with the tart’s rich flavors.

Side Dishes

Serve this tart alongside a simple green salad dressed with a light vinaigrette for a fresh balance, or complement it with a cup of Earl Grey tea or freshly brewed coffee. It’s a lovely dessert for brunch or a refined finish to dinner.

Make Ahead and Storage

Storing Leftovers

After it’s completely cooled, store any leftover tart tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It’s best enjoyed within 2 days to maintain that crisp crust and fresh berry flavor.

Freezing

You can freeze the tart before glazing. Wrap it well in plastic wrap and foil, then freeze for up to 1 month. When ready to serve, thaw overnight in the fridge and apply the jelly glaze fresh for the best shine and flavor.

Reheating

Warm slices gently in a low oven (about 300°F / 150°C) for 5–7 minutes to refresh the crust and filling without drying it out. Avoid microwaving as it can make the crust soggy.

Frequently Asked Questions:

Can I use frozen raspberries instead of fresh?

Absolutely! Just thaw them completely and drain any excess moisture before placing them on the tart. This prevents the filling from becoming soggy during baking.

What can I substitute for almond flour in the frangipane?

Almond flour is key for that authentic frangipane texture and flavor, but you can try finely ground hazelnuts or a nut-free option like oat flour for a different twist, though the texture and taste will differ.

How do I achieve a perfectly crisp tart crust?

Using chilled butter, minimal dough handling, and pre-chilling the dough before rolling are crucial. Baking the tart until golden and allowing it to cool completely on a wire rack also helps keep the crust crisp.

Can I make this tart dairy-free?

Yes! Substitute the butter with a plant-based margarine and use non-dairy cream for the crust. Keep in mind this will slightly alter the taste and texture but will still produce a delicious dessert.

Final Thoughts

Making this Delicious Raspberry Tart with Frangipane Recipe has always felt like a little celebration in my kitchen. The buttery crust, the rich almond filling, and those bright raspberries topped with a shiny glaze — it all comes together into something truly special. Whether you’re sharing it with loved ones or savoring a quiet moment with a slice, I hope this recipe brings you joy and a sweet taste of French bakery magic.