Description
A classic French Raspberry Almond Frangipane Tart featuring a rich almond frangipane filling layered over raspberry preserves in a buttery almond sablé tart shell, topped with fresh raspberries and sliced almonds. Perfectly baked to golden brown perfection, this elegant dessert combines nutty, fruity, and buttery flavors that delight the palate.
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-inch diameter tart shell (unbaked) = 375 grams dough or 10 small individual tart shells (3 1/2-inch diameter) unbaked = 375 grams dough
Raspberry Preserves
- 200 grams raspberry preserves (2/3 cup)
Fresh Raspberries
- 340 grams fresh raspberries (2 containers, 170 grams each)
Almonds
- 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)
Instructions
- Mix Frangipane: Process the almond flour or sliced almonds with sugar in a food processor until finely ground. Transfer this mixture to the bowl of a stand mixer fitted with the paddle attachment.
- Add Butter: Add the softened butter and mix on low speed until fully incorporated into the almond and sugar mixture.
- Add Flavor and Yolks: Mix in the almond extract. Then, with the mixer on medium speed, add egg yolks one at a time until fully blended.
- Incorporate Flour: Pulse in the sifted cake flour on low speed until the mixture is smooth. Scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
- Refrigerate Filling: Cover and refrigerate the frangipane until needed. Remove and let come to room temperature before using.
- Assemble Large Tart: Spread a thin layer of raspberry preserves evenly over the bottom of the unbaked tart shell. Freeze briefly to set the preserves for easier spreading.
- Add Frangipane: Place dollops of the frangipane filling (450 grams) over the preserves and gently spread into an even layer with a small offset spatula or spoon back, being careful not to disturb the preserves underneath.
- Arrange Raspberries: Neatly arrange fresh raspberries in concentric circles about 1/4 inch apart, pressing gently so the frangipane surrounds and supports the berries.
- Top with Almonds: Scatter sliced blanched almonds between the raspberries to add texture and flavor.
- For Small Tarts: Spread 1 tablespoon (20 grams) of raspberry preserves in each tart shell and freeze briefly. Portion frangipane with a 35 gram scoop to fill shells halfway, arrange about 7 raspberries per tart in a ring with one in the center, press gently, and scatter almonds between berries.
- Bake Tart: Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 55 to 60 minutes for the large tart, or 35 to 40 minutes for the small tarts, until the frangipane is set and a wooden skewer inserted in the filling comes out clean. The crust should be golden brown.
Notes
- This frangipane recipe is a traditional French preparation learned at the Institute of Culinary Education and uses a blend of equal parts almond flour and sugar called tant pour tant (TPT).
- Substitute sliced almonds with blanched almonds or experiment with other nuts like walnuts or pecans for varied flavor.
- Frangipane pairs well with many fruits—stone fruits like peaches, plums, or cherries work well, while firmer fruits like apples or pears should be poached or thinly sliced.
- Blueberries or blackberries are good alternatives to raspberries; strawberries are not recommended due to high water content.
- You may use individually quick frozen (IQF) berries if fresh are unavailable, although fresh produce is preferred.
- Ensure the tart shell is only about half full of frangipane before adding berries so the filling rises around the fruit during baking.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 410 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 110 mg
