Name: Raspberry Almond Frangipane Tart Recipe
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: French
Ingredients: 95 grams blanched almond flour (1 cup) or 95 grams sliced blanched almonds (3/4 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); 1 large 10" diameter tart shell (unbaked) or 10 small individual tart shells, unbaked (3 1/2" diameter), 375 grams dough total; 200 grams raspberry preserves (2/3 cup, Bonne Maman recommended); 340 grams fresh raspberries (2 containers of 170 grams each), plus an extra container if needed; 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)

There’s something truly magical about a Raspberry Almond Frangipane Tart Recipe—the buttery almond filling and tart raspberries come together in a way that feels both elegant and comforting. I love sharing this classic French dessert because it’s as stunning to serve as it is to eat.

The image shows a round tart with one slice removed, placed on a black wire cooling rack over a white marbled tiled surface. The tart has a golden-brown crust and is topped with a thick layer of bright red raspberries, dusted lightly with powdered sugar. Two slices from the tart are set on white plates with a scalloped brown edge, each slice topped with the same red raspberries and powdered sugar. There are extra raspberries scattered on the surface nearby, along with a metal sieve with a wooden handle filled with powdered sugar. A white pitcher with speckled texture is visible in the top left corner. 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 can’t get enough of this tart’s nutty, fruity harmony. It’s one of those recipes I keep coming back to because it’s consistently impressive but surprisingly straightforward to pull off at home.

Classic French Elegance: Experience the rich taste of frangipane—a traditional almond custard that’s smooth and decadent.
Perfect Fruit-Nut Balance: Tart raspberry preserves layered with fresh raspberries create a fresh contrast to the sweet almond filling.
Make Ahead Friendly: The frangipane can be prepared and chilled in advance, helping you streamline baking day.
Versatile Serving: Bake in one large tart or 10 individual ones—great for dinner parties or sweet treats anytime.

Ingredients & Why They Work

This tart recipe relies on quality ingredients that bring out the authentic French flavor and perfect texture. When shopping, look for blanched almond flour or almonds, fresh raspberries, and a good-quality raspberry preserves—Bonne Maman is my go-to for that classic jammy taste.

Flat lay of a simple white ceramic bowl filled with finely ground blanched almond flour, a small white ceramic bowl of granulated sugar, an elegant pat of softened butter, a pristine whole brown egg with clean shell, a sifter holding sifted cake flour, a fresh 10-inch unbaked tart shell made of pale golden dough, a small white ceramic bowl containing ruby red raspberry preserves, a natural cluster of fresh bright red raspberries, and scattered pale sliced blanched almonds all arranged with perfect symmetry, 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 or Sliced Almonds: Using finely ground almonds or slivers is key for creating the smooth and flavorful frangipane filling.
Sugar: Granulated sugar sweetens the frangipane just right without overpowering the almond taste.
Butter: Softened butter adds richness and helps bind the frangipane filling together.
Almond Extract: A tiny splash boosts the almond flavor, making the filling wonderfully aromatic.
Egg Yolks: They provide structure and creaminess to the custard-like filling.
Cake Flour: This gives the filling a tender texture without weighing it down.
Unbaked Almond Sablé Tart Shell: A crisp, buttery base that complements the soft almond custard perfectly.
Raspberry Preserves: Spread on the tart shell base to add a sweet-tart layer beneath the filling.
Fresh Raspberries: Their juicy freshness on top adds texture and a pop of vibrant color.
Sliced Blanched Almonds: Sprinkled over the berries for a delicate crunch and extra almond aroma.

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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 easily you can adapt it to your own taste or the season. Whether you want to tweak the nuts, switch up the fruit, or create beautifully individual servings, the possibilities are endless and delicious!

Nut Swap: While traditional almonds bring that classic French flavor, I've often experimented by swapping in walnuts or pecans. Each nut adds its own lovely earthy depth and texture.
Fruit Variations: Although I adore fresh raspberries—their bright tartness pairs perfectly with the almond custard—I've also loved making this tart with blackberries or blueberries. Just avoid strawberries as they tend to release too much water during baking.
Individual Tarts: For a charming presentation at parties, I like making 10 small tartlets instead of one large tart. They bake faster and are perfect for sharing bite-sized sweet moments.
Seasonal Twist: When stone fruits like peaches or plums are in season, I slice them thin and layer them over the frangipane for a slightly different but equally delightful flavor profile. Just be sure to poach firmer fruits before using to keep them tender.

Step-by-Step: How I Make Raspberry Almond Frangipane Tart Recipe

A golden brown tart with a thick crust sits on a black cooling rack on a white marbled surface. The tart is filled with a smooth layer of cream, topped with several bright red raspberries densely packed on top. A woman's hand holds a small metal sieve with a wooden handle above the tart, dusting it with a fine layer of white powdered sugar. Nearby, a small white bowl full of raspberries and a few scattered raspberries rest on the marbled surface. In the background, two tall white ceramic vases hold light beige dried pampas grass against a textured light gray wall. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Grind and Mix the Frangipane Base

I start by finely grinding the almond flour (or sliced almonds, if using) together with the sugar in my food processor until it’s nice and evenly combined. This step ensures there's no graininess in the filling. Then, I transfer this powdery mixture into my stand mixer bowl fitted with the paddle attachment—it’s all about convenience here!

Step 2: Add Butter and Flavor

Next up, I add the softened butter on low speed to incorporate it gently without overworking the mixture. Once the butter is fully mixed in, I stir in the almond extract—it really enhances that nutty aroma we love. Then, I turn the mixer to medium and add the egg yolks one at a time, letting each yolk get absorbed before adding the next. It’s important for the custard texture.

Step 3: Incorporate Cake Flour and Chill

With everything smooth and creamy, I pulse in the sifted cake flour on low speed, making sure to scrape down the sides and bottom of the bowl. This gives us a silky frangipane filling that’s ready for a little chill time. I refrigerate it until it’s needed, then allow it to come back to room temperature before assembling the tart—this makes spreading much easier!

Step 4: Prepare the Tart Shell and Spread Preserves

Using a 10” unbaked almond sablé tart shell (or small tart shells, if you prefer), I spread a thin, even layer of raspberry preserves over the bottom. To avoid any mixing when adding the filling, I freeze the tart just briefly—about 10 minutes does the trick. This step keeps our preserves layer intact and lets us layer on the frangipane without a hitch.

Step 5: Add and Spread Frangipane Filling

Now the fun part—placing dollops of frangipane, totaling about 450 grams for the large tart, on top of the frozen preserves. I use a small offset spatula to gently spread the filling into an even layer, taking care not to disturb the preserves underneath. The filling should come roughly halfway up the tart shell; this allows it to rise around the berries as it bakes—a key for that stunning final look.

Step 6: Arrange Fresh Raspberries

Time to add the jewels! I carefully place fresh raspberries in neat concentric circles, spacing them about a quarter inch apart so you can see the frangipane peeking through. Press them gently into the filling—this helps anchor them as the tart bakes.

Step 7: Scatter Sliced Almonds

To finish the topping, I scatter the sliced blanched almonds evenly between the raspberries. These almonds toast beautifully in the oven, adding a delicate crunch and nutty aroma that perfectly complements the silky filling and tart fruit.

Step 8: Assemble and Bake Small Individual Tarts (Optional)

If making individual tartlets, I follow the same layering steps on each small 3 ½" shell: spreading 1 tablespoon (20 grams) raspberry preserves, freezing to set, then filling halfway with 35 grams frangipane. I arrange about 7 raspberries per tart in a circle with one in the center, pressing gently, then sprinkle with sliced almonds. These small tarts bake faster and are perfect for sharing.

Step 9: Bake to Golden Perfection

I bake the large tart at 350°F (175°C) for 55 to 60 minutes, and the small tarts for 35 to 40 minutes, until the frangipane is set and a wooden skewer inserted in the center comes out clean. The crust should turn a lovely golden brown and the almonds toasted. Once out of the oven, it’s best to let the tart cool to room temperature before slicing—it really brings out the flavors.

Top Tip

These tips come from countless bakes and a few lessons learned the hard way—trust me, they’ll help your Raspberry Almond Frangipane Tart Recipe turn out beautifully every time!

Freeze the Preserves Layer: Freezing the raspberry preserves before adding the frangipane is a game-changer. It keeps the layers distinct and prevents sogginess.
Room Temperature Filling: Let the frangipane come to room temperature before spreading. Cold filling is harder to work with and can tear your delicate tart shell.
Arrange Berries Neatly: Take your time placing raspberries in concentric circles, about a quarter inch apart. It looks gorgeous and keeps the filling balanced as it bakes.
Don’t Overfill: Filling the tart shell halfway before adding berries allows the frangipane to rise nicely around the fruit without spilling over.

How to Serve Raspberry Almond Frangipane Tart Recipe

A single slice of tart is on a white plate with a raised round bead pattern on the edge in brown color. The tart has two visible layers: a golden brown crust at the bottom and a creamy light-colored filling. On top, there are seven red raspberries dusted with white powdered sugar. A silver fork with an ornate handle lies on the plate to the left of the tart. The plate rests on a surface of white tiles with thin dark grout lines, and a single raspberry is near the bottom edge of the image. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an extra touch of elegance, dust your tart with powdered sugar just before serving or add a light drizzle of warmed honey for subtle sweetness. Fresh mint leaves or edible flowers also make charming accents that complement the tart’s delicate almond and raspberry flavors.

Side Dishes

Serve your tart alongside a scoop of vanilla or almond ice cream, or a dollop of lightly whipped cream to balance the nutty richness. A simple green salad with a citrus vinaigrette can also offer a refreshing contrast if serving during brunch or lunch.

Make Ahead and Storage

Storing Leftovers

Store any leftover tart covered loosely with plastic wrap or in an airtight container at room temperature for up to 1 day. For longer storage, place it in the refrigerator where it will keep for 2 to 3 days without losing texture.

Freezing

You can freeze the baked Raspberry Almond Frangipane Tart by wrapping it tightly in plastic wrap and then in foil. Freeze for up to 2 months. To enjoy, thaw overnight in the refrigerator before serving.

Reheating

Reheat individual slices gently in a low oven at 300°F (150°C) for about 10 minutes to warm through and refresh the crust’s crispness. Avoid the microwave to keep the texture intact.

Frequently Asked Questions:

Can I substitute other nuts for almonds in this tart?

Yes! While almonds are traditional for frangipane, you can use walnuts or pecans as a tasty alternative. Just keep the measurements the same for the nut flour.

Is it better to use fresh or frozen raspberries?

Fresh raspberries give the best texture and flavor for this tart. However, individually quick frozen (IQF) berries can be used if fresh aren't available, but ensure they’re well-drained to avoid extra moisture.

Why do I need to freeze the raspberry preserves before adding the filling?

Freezing the preserves firm up the layer, preventing it from mixing with the frangipane filling. This helps maintain clear, distinct layers in the tart for both flavor and appearance.

Can I make this tart in individual mini tart shells?

Absolutely! The recipe easily scales to 10 small tart shells, each about 3 ½" in diameter. Use about 20g raspberry preserves and 35g frangipane per shell, then arrange 7 raspberries and sprinkle with sliced almonds as described in the instructions.

Final Thoughts

Baking this Raspberry Almond Frangipane Tart Recipe feels like creating a little piece of French pastry magic right in your own kitchen. The buttery almond custard paired with bright, fresh raspberries is simply irresistible. Whether it’s a family gathering or a special treat just for you, this tart never fails to impress. So grab your tart shell, gather your ingredients, and enjoy every delicious bite—it’s a recipe that’s truly worth the effort!