Description
A classic French Raspberry Almond Frangipane Tart featuring a tender almond sablé crust filled with rich almond frangipane and topped with fresh raspberries and sliced almonds, baked to golden perfection. Perfect for dessert or an elegant snack.
Ingredients
Scale
Almond Frangipane Filling
- 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)
Almond Sablé Tart Shell
- 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
Raspberry Preserves
- 200 grams raspberry preserves (2/3 cup, Bonne Maman)
Raspberries
- 340 grams fresh raspberries (2 containers of 170 grams each)
Almonds
- 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)
Instructions
- Prepare Frangipane Filling: Process the almond flour (or sliced almonds) with sugar in a food processor until finely ground. Transfer the mixture to a stand mixer bowl with a paddle attachment.
- Add Butter and Flavoring: Add softened butter and mix on low speed until incorporated. Then add almond extract.
- Add Egg Yolks: With the mixer running on medium speed, add egg yolks one at a time until fully incorporated.
- Incorporate Cake Flour: Pulse in sifted cake flour on low speed until the mixture is smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Chill Dough: Refrigerate the frangipane filling until needed. Let it come to room temperature before using.
- Assemble Large Tart: Spread raspberry preserves in a thin layer on the bottom of the unbaked tart shell. Freeze briefly to make spreading easier. Place dollops of frangipane filling evenly over the preserves, spreading gently with an offset spatula without disturbing the preserves. The filling should fill about half the tart shell before adding fruit.
- Add Raspberries and Almonds: Arrange fresh raspberries in neat concentric rows about 1/4 inch apart, pressing gently into the frangipane so that filling is between the berries. Scatter sliced blanched almonds between the raspberries.
- Assemble Small Individual Tarts: Use the same method as for large tart shells: spread 1 tablespoon (20 grams) of preserves in each small tart shell, freeze briefly, then add about 35 grams of frangipane filling to fill half the shell before placing about 7 raspberries per tart. Scatter sliced almonds between berries.
- Bake: Preheat oven to 350° F (175° C). Bake large tart for 55 to 60 minutes, or small tarts for 35 to 40 minutes, until the frangipane is set, a wooden skewer tests clean, and the crust is golden brown.
Notes
- Frangipane is a versatile almond-based filling suitable for many fruits like peaches, plums, cherries, blueberries, or blackberries; strawberries are too watery.
- For harder fruits like apples or pears, poach or slice very thin before adding.
- Using raspberry preserves enhances flavor and helps keep the crust crisp.
- Freezing the tart shell with preserves before adding filling helps prevent mixing and makes spreading easier.
- The frangipane should only fill the tart shell half full before adding fruit, as it rises during baking.
- Individual tart sizes are 3 1/2 inches (8.75 cm) in diameter with about 7 raspberries each.
Nutrition
- Serving Size: 1 slice (1/8 of large tart)
- Calories: 370 kcal
- Sugar: 25 g
- Sodium: 95 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 110 mg
