Nigella Lawson’s Raspberry Frangipane Tart is a delightful dessert that combines a buttery, flaky pastry with a rich almond frangipane filling, topped with juicy raspberries. This tart is perfect for a special occasion or simply as a treat for afternoon tea. The combination of tart raspberries and sweet almond filling makes it a dessert that’s both elegant and satisfying.
What is Nigella Raspberry Frangipane Tart?
The Raspberry Frangipane Tart features a crisp pastry crust filled with a delicious almond frangipane mixture made from ground almonds, sugar, butter, and eggs. Fresh raspberries are placed on top, and as the tart bakes, the frangipane puffs up around the fruit, creating a beautiful golden finish with bursts of juicy berries.
Other Popular Recipes
Why You Should Try This Recipe
- Rich and Elegant Flavor: The almond frangipane pairs perfectly with the tartness of fresh raspberries.
- Simple Yet Impressive: Easy to make, yet looks and tastes like a professional dessert.
- Versatile: You can swap raspberries for other fruits like blueberries, cherries, or apricots.
- Perfect for Entertaining: An ideal dessert for dinner parties or special occasions.
- Make-Ahead Friendly: The tart can be prepared in advance and enjoyed later.
Ingredients Needed to Make Nigella Raspberry Frangipane Tart
For the Pastry:
- 175g plain flour
- 75g unsalted butter (cold, cubed)
- 25g icing sugar
- 1 egg yolk
- 2 tbsp cold water (if needed)
For the Frangipane Filling:
- 100g unsalted butter (softened)
- 100g caster sugar
- 100g ground almonds
- 2 large eggs
- 1 tsp almond extract
- 2 tbsp plain flour
For the Topping:
- 150g fresh raspberries
- Flaked almonds (optional, for garnish)
- Icing sugar (for dusting)
Instructions to Make Nigella Raspberry Frangipane Tart
Step 1: Prepare the Pastry
- Make the Pastry: In a food processor, pulse together the plain flour, cold butter, and icing sugar until the mixture resembles breadcrumbs. If you don’t have a food processor, rub the butter into the flour using your fingertips. Add the egg yolk and pulse or stir to combine. If the mixture is too dry, add a tablespoon of cold water at a time until the dough comes together.
- Chill the Dough: Form the dough into a ball, wrap it in cling film, and refrigerate for at least 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll out the pastry to fit a 9-inch tart tin. Gently press the pastry into the tin, trimming any excess. Prick the base with a fork and refrigerate for another 15 minutes.
Step 2: Blind Bake the Pastry
- Preheat the Oven: Preheat the oven to 180°C (350°F).
- Blind Bake: Line the pastry case with parchment paper and fill it with baking beans or rice. Bake for 10-12 minutes, then remove the paper and beans. Bake for an additional 5-7 minutes until the pastry is lightly golden. Set aside to cool slightly.
Step 3: Prepare the Frangipane Filling
- Make the Frangipane: In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the ground almonds, almond extract, and plain flour until smooth and well combined.
- Fill the Tart: Spread the frangipane mixture evenly over the cooled pastry case.
Step 4: Add the Raspberries and Bake
- Add Raspberries: Arrange the fresh raspberries on top of the frangipane, gently pressing them into the filling. Sprinkle flaked almonds over the top if using.
- Bake the Tart: Bake the tart in the preheated oven for 30-35 minutes, or until the frangipane is puffed up and golden brown and the raspberries are soft and juicy.
Step 5: Cool and Serve
- Cool the Tart: Allow the tart to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Garnish: Once cooled, dust the tart with icing sugar and serve with a dollop of cream or crème fraîche.
What Goes Well With Nigella Raspberry Frangipane Tart
- Vanilla Ice Cream: A scoop of vanilla ice cream adds creaminess to balance the tartness of the raspberries.
- Whipped Cream: Lightly sweetened whipped cream is a classic pairing with fruit tarts.
- Crème Fraîche: The slight tanginess of crème fraîche complements the sweetness of the frangipane.
- Lemon Curd: Serve with a dollop of lemon curd for an extra citrusy kick.
- Fresh Mint: Garnish with fresh mint leaves for a pop of color and freshness.
- Espresso or Coffee: A cup of espresso or coffee cuts through the richness of the tart.
Expert Tips for Making the Best Nigella Raspberry Frangipane Tart
- Chill the Pastry: Always chill the pastry before rolling it out to make it easier to handle and to prevent shrinkage during baking.
- Use Fresh Raspberries: For the best flavor, use fresh raspberries rather than frozen, as frozen berries can release too much moisture.
- Blind Bake the Pastry: Blind baking the pastry ensures it stays crisp and doesn’t get soggy from the frangipane filling.
- Don’t Overbake: Keep an eye on the tart while it bakes; you want the frangipane to be golden but not dry.
- Let It Cool: Allow the tart to cool completely before slicing to let the filling set.
Easy Variations of Nigella Raspberry Frangipane Tart
- Mixed Berry Tart: Add blueberries, blackberries, or strawberries along with the raspberries for a mixed berry tart.
- Cherry Frangipane Tart: Substitute the raspberries with fresh or jarred cherries for a different fruit flavor.
- Gluten-Free Version: Use a gluten-free flour blend in both the pastry and frangipane for a gluten-free version of the tart.
- Chocolate Drizzle: Drizzle melted dark chocolate over the tart before serving for an extra indulgent treat.
- Pear and Almond Tart: Swap raspberries for thin slices of fresh pear for a more traditional frangipane tart.
Best Practices to Store Nigella Raspberry Frangipane Tart
- Refrigerate: Store the tart in an airtight container in the fridge for up to 3 days.
- Serve at Room Temperature: For the best flavor, allow the tart to come to room temperature before serving.
- Freeze: You can freeze the baked tart (without icing sugar) for up to 1 month. Thaw in the fridge overnight and reheat in a low oven to crisp up the pastry.
Best Practices to Reheat Nigella Raspberry Frangipane Tart
- Oven Reheating: Reheat slices in a preheated oven at 160°C (320°F) for 10 minutes to refresh the tart.
- Serve Cold: This tart is also delicious served cold, so reheating is not always necessary.
How Can I Make Nigella Raspberry Frangipane Tart Healthier?
- Use Whole Wheat Pastry: Swap the plain flour for whole wheat flour in the pastry for added fiber.
- Reduce Sugar: Cut back on the sugar in both the pastry and frangipane for a less sweet version.
- Dairy-Free Option: Use a plant-based margarine and almond milk in place of butter and cream for a dairy-free version.
- Add More Fruit: Increase the amount of raspberries for more fruit per bite, which will also naturally sweeten the tart.
Nutrition Value (per serving):
- Calories: 350
- Fat: 22g
- Carbohydrates: 30g
- Protein: 6g
- Sugar: 18g
- Fiber: 3g
FAQs
Can I use frozen raspberries for raspberry frangipane tart?
Yes, you can use frozen raspberries, but be sure to thaw them first and drain any excess liquid. Frozen raspberries tend to release more moisture, which can make the tart soggy, so pat them dry before adding to the tart.
How do I keep the pastry from getting soggy in a frangipane tart?
Blind baking the pastry before adding the frangipane filling helps prevent a soggy bottom. After blind baking, ensure the pastry is golden and dry before adding the filling to keep it crisp.
Can I make frangipane tart ahead of time?
Yes, frangipane tarts can be made a day in advance. Store the baked tart in the refrigerator and bring it to room temperature before serving for the best flavor.
How do I store leftover raspberry frangipane tart?
Store leftover raspberry frangipane tart in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 1 month. Thaw in the fridge and reheat in a low oven before serving.
Final Words
This Nigella Raspberry Frangipane Tart Recipe combines the rich, nutty flavor of almond frangipane with the tart juiciness of fresh raspberries, creating a beautifully balanced dessert. Perfect for any occasion, this tart is as impressive as it is delicious.
More By British Baking Recipes
Print
Nigella Raspberry Frangipane Tart
- Prep Time: 30
- Cook Time: 35
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
The Raspberry Frangipane Tart features a crisp pastry crust filled with a delicious almond frangipane mixture made from ground almonds, sugar, butter, and eggs. Fresh raspberries are placed on top, and as the tart bakes, the frangipane puffs up around the fruit, creating a beautiful golden finish with bursts of juicy berries.
Ingredients
Scale
For the Pastry:
- 175g plain flour
- 75g unsalted butter (cold, cubed)
- 25g icing sugar
- 1 egg yolk
- 2 tbsp cold water (if needed)
For the Frangipane Filling:
- 100g unsalted butter (softened)
- 100g caster sugar
- 100g ground almonds
- 2 large eggs
- 1 tsp almond extract
- 2 tbsp plain flour
For the Topping:
- 150g fresh raspberries
- Flaked almonds (optional, for garnish)
- Icing sugar (for dusting)
Instructions
Step 1: Prepare the Pastry
- Make the Pastry: In a food processor, pulse together the plain flour, cold butter, and icing sugar until the mixture resembles breadcrumbs. If you don’t have a food processor, rub the butter into the flour using your fingertips. Add the egg yolk and pulse or stir to combine. If the mixture is too dry, add a tablespoon of cold water at a time until the dough comes together.
- Chill the Dough: Form the dough into a ball, wrap it in cling film, and refrigerate for at least 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll out the pastry to fit a 9-inch tart tin. Gently press the pastry into the tin, trimming any excess. Prick the base with a fork and refrigerate for another 15 minutes.
Step 2: Blind Bake the Pastry
- Preheat the Oven: Preheat the oven to 180°C (350°F).
- Blind Bake: Line the pastry case with parchment paper and fill it with baking beans or rice. Bake for 10-12 minutes, then remove the paper and beans. Bake for an additional 5-7 minutes until the pastry is lightly golden. Set aside to cool slightly.
Step 3: Prepare the Frangipane Filling
- Make the Frangipane: In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the ground almonds, almond extract, and plain flour until smooth and well combined.
- Fill the Tart: Spread the frangipane mixture evenly over the cooled pastry case.
Step 4: Add the Raspberries and Bake
- Add Raspberries: Arrange the fresh raspberries on top of the frangipane, gently pressing them into the filling. Sprinkle flaked almonds over the top if using.
- Bake the Tart: Bake the tart in the preheated oven for 30-35 minutes, or until the frangipane is puffed up and golden brown and the raspberries are soft and juicy.
Step 5: Cool and Serve
- Cool the Tart: Allow the tart to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Garnish: Once cooled, dust the tart with icing sugar and serve with a dollop of cream or crème fraîche.
