Name: Raspberry Almond Frangipane Tart Recipe
Prep time: 1 h
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-inch diameter tart shell (unbaked) = 375 grams dough or 10 small individual tart shells (3 1/2-inch diameter) unbaked = 375 grams dough; 200 grams raspberry preserves (2/3 cup); 340 grams fresh raspberries (2 containers, 170 grams each); 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)

If you’re craving a dessert that’s elegant yet comforting, you’re going to love this Raspberry Almond Frangipane Tart Recipe. It’s the perfect harmony of nutty almond frangipane and bright, juicy raspberries nestled in a buttery crumbly tart shell. Trust me, once you try this, it might just become your new favorite showstopper dessert.

A round tart with three visible layers sits on a black wire cooling rack over a white marbled surface. The bottom layer is a golden brown crust with a slightly scalloped edge, the middle layer is a light yellow filling, and the top layer is covered in bright red raspberries dusted with white powdered sugar. One slice is cut out and placed on a white plate with a scalloped brown edge, showing the layers clearly, and another slice is on a similar plate below. Scattered raspberries and a small white bowl filled with raspberries surround the tart, along with a wooden-handled metal sieve with powdered sugar inside. 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 still remember the first time I baked this classic French tart after learning the technique at culinary school. The way the raspberry preserves gently sweetness the rich almond frangipane, and how those fresh raspberries bake just so—absolutely magical. It’s a dessert that feels fancy but is so doable, and it impresses every single time.

Classic French Elegance: This tart strikes the perfect balance of almond and raspberry flavors, making it truly timeless.
Versatile Size Options: Make one large 10-inch tart or ten adorable individual tarts to suit your occasion.
Rich Yet Light Texture: The frangipane filling is creamy but not heavy, complemented by the tartness of fresh berries.
Perfect for Any Season: Use fresh or frozen berries and adapt the recipe with other stone fruits for year-round enjoyment.

Ingredients & Why They Work

The ingredients for this tart are straightforward, but quality matters. When shopping, look for fresh raspberries with vibrant color and softness, good-quality almond flour or almonds, and a buttery tart shell made from almond sablé dough to get that signature crumbly texture.

Flat lay of a small mound of blanched almond flour, a small pile of sliced blanched almonds, a small white ceramic bowl filled with granulated sugar, a portion of softened butter shaped like a smooth square block, a few whole large eggs with clean shells, a small white ceramic bowl of cake flour, a large unbaked 10-inch diameter tart shell, a small white ceramic bowl of vibrant red raspberry preserves, fresh plump raspberries arranged loosely in a pile, scattered sliced blanched almonds all 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 Blanched Almonds: These provide the rich nutty flavor and creamy texture essential to the frangipane filling.
Sugar: Sweetens the almond mixture perfectly without overpowering the natural tartness of the raspberries.
Butter (Softened): The base of the frangipane that gives it that luscious, melt-in-your-mouth quality.
Almond Extract: Enhances and deepens the almond flavor in the frangipane.
Egg Yolks: Add richness and help bind the filling while contributing to its silky texture.
Cake Flour (Sifted): Keeps the frangipane light and tender by limiting gluten development.
Almond Sablé Tart Shell Dough: The buttery, crumbly tart crust that forms a delicate base and frame for the filling and berries.
Raspberry Preserves: Adds a layer of bright, fruity sweetness between the crust and filling.
Fresh Raspberries: Juicy, tart, and fresh, they bake beautifully and make the tart vibrant and inviting.
Sliced Blanched Almonds: Adds texture and a subtle crunch on top of the finished tart.

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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

The beauty of this Raspberry Almond Frangipane Tart Recipe is how adaptable it is. You can tailor it to suit your taste buds, seasonal fruit availability, or dietary preferences without losing the classic French charm.

Nut Variations: I’ve swapped blanched almond flour for sliced almonds sometimes to add a bit more texture, and it turns out wonderfully rich. Experimenting with pecans or walnuts also gave the tart a lovely twist—just grind them finely, and you’re good to go.
Fruit Alternatives: Since fresh raspberries can sometimes be tricky to find, I’ve tried blueberries or blackberries instead. Both pair beautifully with the almond frangipane. Just a heads-up: strawberries tend to release too much water and can make the tart soggy, so I avoid those here.
Mini Tartlets: When I want to impress guests with a pretty presentation or handy portions, I make small individual tarts. The assembly process is the same—just scaled down—and they bake a little faster. Perfect for parties!
Make It Ahead: Prepare the frangipane filling and tart shell a day in advance and refrigerate. The flavors meld together overnight, and assembly on the day becomes a breeze.
Dietary Substitutions: For a dairy-free version, try swapping the butter with a high-quality vegan butter. The texture changes slightly but it still delivers that buttery richness.

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

A golden brown tart with a thick crust sits on a black metal cooling rack over a white marbled tiled surface. The tart is topped with a dense layer of bright red raspberries, neatly placed close together covering the entire surface. Above the tart, a woman's hand holds an old-fashioned metal strainer with a wooden handle, dusting powdered sugar gently over the raspberries. In the background, there is a white bowl full of more raspberries, along with two white ceramic vases with beige dried grasses, all set against a textured white wall. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Craft the Perfect Almond Frangipane

Start by pulsing your almond flour or sliced almonds with sugar in a food processor until you get a fine, sandy texture—this ensures there won’t be any gritty bits in your filling. Transfer this to your stand mixer bowl fitted with a paddle attachment. Then add the softened butter and mix on low until it melds beautifully with the almond and sugar mixture. This step creates that luscious, nutty base we love.

Step 2: Infuse Flavor and Incorporate Eggs

Next, stir in half a teaspoon of almond extract for that unmistakable aroma. Turn the mixer to medium speed and add your 5 large egg yolks one at a time, letting each fully incorporate before adding the next. This slow addition helps achieve a smooth, silky frangipane that’s essential for the rich texture.

Step 3: Add Cake Flour and Chill

Now, gently pulse in the sifted cake flour on low speed just until smooth. Be sure to scrape down the sides and bottom of the bowl so everything is well combined. Cover the mixture and refrigerate it for at least 30 minutes to allow the flavors to meld and the mixture to firm up slightly. When you’re ready to assemble your tart, bring it back to room temperature so it spreads easily.

Step 4: Prepare the Tart Shell with Raspberry Preserves

Spread a thin, even layer of the raspberry preserves on the bottom of your unbaked sablé tart shell. Pop the tart into the freezer briefly—about 10 minutes—to set the preserves. This helps to prevent them from mixing with the frangipane and makes spreading the filling much easier.

Step 5: Layer on the Frangipane Filling

Take about 450 grams of the chilled frangipane and dollop it over the raspberry layer. Using a small offset spatula or the back of a spoon, carefully spread it into an even layer. Be gentle here so you don’t disturb the preserves underneath. Remember, the frangipane should fill about half of the tart shell before adding the fruit, ensuring the filling will rise up around the raspberries as it bakes.

Step 6: Artfully Arrange the Fresh Raspberries

Neatly place fresh raspberries in concentric circles about ¼ inch apart, pressing each raspberry gently into the frangipane so the filling cradles them. This helps the tart look gorgeous and ensures every bite has that perfect fruit-nutty balance.

Step 7: Sprinkle with Sliced Almonds and Bake

Scatter 45 grams of sliced blanched almonds between the raspberries, adding a delightful crunch and enhancing the almond flavor throughout. Bake your tart in a preheated oven at 350°F (175°C) for 55 to 60 minutes until the frangipane is set and a skewer inserted into the filling comes out clean. The crust should turn a beautiful golden brown—your cue that it’s ready!

Step 8: Small Tarts? Here’s How to Scale Down

If you’re making those charming small individual tarts, spread 1 tablespoon (20 grams) of raspberry preserves in each unbaked tart shell and freeze briefly. Portion 35 grams of frangipane into each shell—about half full—arrange roughly 7 raspberries per tart in a ring with one in the center, and press lightly into the filling. Scatter sliced almonds as you would with the large tart and bake for 35 to 40 minutes at 350°F (175°C).

Top Tip

Mastering the Raspberry Almond Frangipane Tart Recipe is all about balance and gentle handling. These tips from my kitchen adventures will help ensure your tart comes out picture-perfect every time!

Chilling the Frangipane: Don’t skip the refrigeration step. Letting the frangipane chill and then soften to room temperature before spreading makes it easier to work with and helps create an even layer over the preserves without disturbing them.
Freezing the Preserves: Pop the tart shell with raspberry preserves in the freezer briefly before spreading the frangipane. This small step prevents the preserves from mixing into the filling and keeps that beautiful distinct fruit layer.
Arranging Raspberries: Place the raspberries neatly in concentric circles about ¼ inch apart and press gently into the frangipane. This ensures the filling rises around the berries during baking, supporting them and creating a stunning presentation.
Half-Filling the Tart Shell: Stop filling the tart shell about halfway with frangipane before adding the berries. This allows the filling to rise perfectly around the raspberries as it bakes, avoiding overflow or sinking fruit.

How to Serve Raspberry Almond Frangipane Tart Recipe

A slice of pie with a golden crust that looks crunchy at the edges is placed on a white plate with a scalloped brown border and speckled details. On top of the pie, there is a layer of bright red raspberries dusted lightly with white powdered sugar. A silver fork with a decorated handle lies on the plate next to the pie slice. The plate sits on a white marbled surface with visible tile lines, and a single raspberry is on the surface near the bottom right side of the plate. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your Raspberry Almond Frangipane Tart, consider dusting it lightly with powdered sugar just before serving for a touch of elegance. A drizzle of warm honey or a few fresh mint leaves also adds a refreshing contrast. If you want an extra layer of indulgence, serve with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream.

Side Dishes

This tart shines as a standalone dessert but pairs beautifully with a simple green salad dressed lightly with lemon vinaigrette for a balanced finish to a meal. For brunch or teatime, offer alongside a pot of Earl Grey or a bright herbal tea. Fresh fruit salads or a light citrus sorbet can also complement the nutty richness of the frangipane.

Make Ahead and Storage

Storing Leftovers

Once baked and cooled, wrap the tart tightly with plastic wrap or store in an airtight container in the refrigerator. The tart will keep well for up to 3 days, keeping that delicate almond and raspberry flavor fresh and vibrant.

Freezing

If you want to freeze the tart, wrap it securely in plastic wrap and then in aluminum foil to protect it from freezer burn. Freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.

Reheating

Warm slices gently in a low oven at 300°F (150°C) for about 10 minutes to refresh the crust and filling without drying them out. Avoid microwaving to preserve the tart’s lovely texture and appearance.

Frequently Asked Questions:

Can I substitute almond flour with sliced almonds in the frangipane?

Yes! You can use either 95 grams of blanched almond flour or 95 grams of sliced blanched almonds. Just process the sliced almonds with sugar in a food processor until finely ground before proceeding.

Is it necessary to use fresh raspberries?

Fresh raspberries are preferred for the best texture and flavor, but you can use individually quick frozen (IQF) berries if fresh aren’t available. Just make sure to thaw and drain excess moisture before using to avoid a watery tart.

Can I use other fruits instead of raspberries?

Absolutely! Stone fruits like peaches, plums, or cherries are fantastic options. Blueberries and blackberries also work well. However, fruits with high water content, such as strawberries, are not recommended as they can make the filling soggy.

How do I know when the tart is fully baked?

Bake the tart at 350°F (175°C) for 55 to 60 minutes (large tart) or 35 to 40 minutes (small tarts). It’s done when the frangipane filling is set, and a wooden skewer inserted in the filling comes out clean. The crust should be a lovely golden brown.

Final Thoughts

Baking this Raspberry Almond Frangipane Tart is like creating a little French masterpiece in your own kitchen. The harmony of nutty almond frangipane against the vibrant raspberry preserves and fresh berries offers a sophisticated dessert that’s sure to impress. Whether you’re baking for a special occasion or a delightful treat, enjoy the process and savor each luscious bite. Happy baking!