Description
This Raspberry Almond Frangipane Tart features a rich almond filling known as frangipane, layered over a raspberry preserves base and topped with fresh raspberries and sliced almonds. This classic French pastry showcases a buttery almond custard baked in a crisp almond sablé tart shell, resulting in a deliciously nutty and fruity dessert perfect for any occasion.
Ingredients
Scale
Almond Frangipane Filling
- 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)
Almond Sablé Tart Shell
- 1 large 10" diameter tart shell (unbaked) or 10 small individual tart shells, unbaked (3 1/2" diameter), 375 grams dough total
Raspberry Preserves
- 200 grams raspberry preserves (2/3 cup, Bonne Maman recommended)
Fresh Raspberries
- 340 grams fresh raspberries (2 containers of 170 grams each), plus an extra container if needed
Sliced Blanched Almonds
- 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)
Instructions
- Prepare Frangipane Mixture: Use a food processor to finely grind the almond flour (or sliced almonds) and sugar together. Transfer this mixture to a stand mixer bowl fitted with a paddle attachment.
- Add Butter: Mix in the softened butter on low speed until fully incorporated.
- Add Flavors and Egg Yolks: Stir in almond extract. Then, with the mixer on medium speed, add egg yolks one at a time until combined.
- Add Cake Flour: Pulse in sifted cake flour on low speed until the mixture is smooth. Be sure to scrape down the sides and bottom of the bowl to mix evenly.
- Chill Frangipane: Refrigerate the frangipane mixture until needed. Let it come to room temperature before using.
- Assemble Large Tart: Spread a thin layer of raspberry preserves on the bottom of the unbaked tart shell. Freeze the tart briefly to firm the preserves for easier spreading of the filling.
- Add Frangipane Filling: Spoon dollops (totaling 450 grams) of frangipane on top of the preserves and gently spread into an even layer with a small offset spatula, avoiding disruption of the preserves layer. The tart shell should be about half full of filling before adding berries.
- Arrange Raspberries: Place fresh raspberries in neat concentric circles about 1/4 inch apart, ensuring frangipane is visible between them. Press them gently into the filling.
- Top with Sliced Almonds: Scatter sliced blanched almonds between the raspberries evenly.
- Assemble Small Tarts: For individual tarts, spread about 1 tablespoon (20 grams) of raspberry preserves in each tart shell and freeze. Portion 35 grams of frangipane into each shell, filling halfway before adding berries. Arrange 7 raspberries in a circle with one in the center, then sprinkle with sliced almonds.
- Bake: Bake at 350°F (175°C) until the frangipane is set and a wooden skewer inserted in the center comes out clean. Bake large tarts for 55-60 minutes and small tarts for 35-40 minutes. The crust should be golden brown.
Notes
- This recipe originates from the Institute of Culinary Education and is a classic French preparation known as frangipane made with equal parts almonds and sugar (tant pour tant).
- You may substitute walnuts or pecans for almonds, though almonds are traditional.
- Use powdered sugar for a finer texture if desired; this recipe uses granulated sugar.
- Frangipane pairs well with various fruits: stone fruits like peaches, plums, cherries, or berries such as blueberries and blackberries work well.
- Strawberries tend to be too watery for this tart.
- If using firmer fruits like apples or pears, poaching them before baking is recommended.
- Individually quick frozen (IQF) berries can be used but fresh raspberries yield the best flavor and texture.
- The tart shell should be partially filled with frangipane before adding berries to allow the filling to rise around the fruit.
- Ensure the preserves layer is frozen before adding frangipane to prevent mixing of layers.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 75 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 110 mg
