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.