Raspberry Frangipane Tart

I love a dessert that doesn’t make you choose between casual and special, and this one is just as comfortable on the kitchen counter as it is on a dinner table. Almond brings a warmth you don’t get from other flavors, and it’s what makes this raspberry frangipane tart so memorable.

It’s all about balance ~ the tart berries cut through the richness of the frangipane so you get a little zing in every bite. It’s the same magic you get with cranberries in my winter version, my Cranberry Almond Tart.

Choosing Almond Flour for a Frangipane Tart

Almond flour comes in a spectrum:

• #1 choice: super-fine almond flour (blanched) ~ very finely ground and pale in color. This gives you a smooth, cohesive, almost custardy filling (the classic choice for frangipane.)
• Regular almond flour (blanched) ~ slightly coarser grind. Still tender, but with a bit more texture and a lighter feel.
• Almond meal (with skins) ~ darker and more rustic, with a slightly nubby texture and deeper, nuttier flavor.

All will work, but for that silky, bakery-style tart, super-fine almond flour is the way to go.

The frangipane heritage

• ORIGIN STORY: Frangipane started as a perfume, not a pastry ~ the name comes from an almond-scented fragrance popular in Renaissance Italy. French bakers borrowed it for this rich almond filling, and the rest is delicious history!
• AN ELEMENT OF DANGER: Almond’s signature flavor comes from the same compounds found in cherry and apricot pits ~ the ones that release both that sweet aroma and a trace of cyanide (nature’s way of protecting the seed.) There’s a compelling theory that we’re especially drawn to flavors like this because they sit right on the line between “food” and “danger” ~ which may be exactly what makes almond so memorable, and so hard to resist.
• THE AROMA! It’s powerful ~ almond extract is highly concentrated, so even a tiny amount creates a big sensory impact in this simple raspberry frangipane tart.

The #1 Mistake with a Frangipane tart

Most people pull it from the oven too early. Frangipane looks done before it actually sets ~ and that slightly underbaked center will absorb fruit juices and turn damp as it sits.

The fix

• The center should not feel soggy or jiggly ~ just give the pan a slight shake to tell.
• Bake until fully set and lightly golden, the center will puff a bit.
• If your frangipane seems to be browning too quickly lay a loose piece of foil over the top toward the end of baking.

Why Your Frangipane Tart Got Soggy (and How to Fix It)

Frangipane tarts are at their best the day they’re baked…

As your raspberry frangipane tart sits, the fruit continues to release juice, and that moisture slowly seeps into the almond filling. If you cover it tightly you trap that moisture right where you don’t want it.

How to fix it (and prevent it next time)

• Go easy on juicy fruit ~ a lighter layer is better than overloading it with berries.
• Bake until fully set ~ the center should feel just firm, not soft or wobbly.
• Let it cool uncovered ~ give excess moisture a chance to evaporate.
• Avoid airtight storage ~ for the first day I leave it uncovered, then loose foil over top.
• Rewarm before serving ~ 300–325°F for 10–15 minutes brings it right back.

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Raspberry Frangipane Tart

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This raspberry frangipane tart celebrates that classic raspberry-almond chemistry ~ it's both homey and elegant at the same time.

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Prep Time:15 minutes minutes

Cook Time:40 minutes minutes

Total Time:55 minutes minutes

Servings: 16

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Equipment

• 10" tart pan with removable bottom like this one.
• Sheet pan
• food processor optional
• stand mixer optional

Ingredients

 

US CustomaryMetric

for the tart crust (makes 2 crusts!)

• 2 1/2 cups all purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup unsalted butter, cold, cut into pieces
• 1/4-1/2 cup ice water

for the tart filling

• 1 cup salted butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 2 tsp almond extract
• 2 cups almond flour
• 2 Tbsp all purpose flour
• approximately 35-40 fresh raspberries

garnish

• powdered sugar

Instructions

to make the crust

• Add the dry ingredients (flour, salt, sugar) to your food processor and pulse several times to combine them well.
• Pulse in the cold butter by pressing the start button repeatedly to chop up the butter into fine bits. It will look crumbly.
• Continue to pulse as you add the ice water (you will need between 1/4 and 1/2 cup.) Drizzle it slowly through the the top of the food processor while pulsing. Start by adding the water gradually, just until the dough comes together. The exact amount of water needed can vary depending on factors like humidity and the moisture content of the flour, so it's important to add it slowly to avoid making the dough too wet. The dough should be just moist enough to hold together when you press it, but not sticky.
• Gather the dough into a ball using your hands, and divide in half. Flatten each half into a disc about 6 inches wide. Note: you'll use one disk for this recipe, and save the other for later. Wrap the extra pie crust in plastic and then in foil before freezing. Unbaked pie crusts should last up to about 2-3 months in the freezer, or 1-2 days in the fridge.

to make the tart

• Preheat the oven to 375F
• Roll out your pie crust into a roughly 12 inch circle. Line the 10 inch tart pan or pie plate with the crust, pinching any excess from the edges. Place in the refrigerator to chill while you continue.
• In a stand mixer fitted with the paddle attachment, cream the 1 cup salted butter, at room temperature, and 1 cup sugar until light and fluffy.
• Beat in the 2 large eggs, and 2 tsp almond extract. Be sure to scrape down the sides of the bowl to get everything well incorporated.
• With the mixer on low add the 2 cups almond flour and 2 Tbsp all purpose flour. Mix until well combined, and scrape down the bowl again.
• Turn the mixture into the tart shell and take a minute to spread out evenly. Top with the fresh raspberries, pressing them partially in, gently, across the surface of the tart, leaving about half an inch to an inch between the berries. The frangipane will puff up around the berries as it bakes. Note: resist the urge to load the top with berries or the frangipane can become too moist.
• Place the unbaked tart on a metal baking sheet (to catch any drips) and bake for about 40-45 minutes until golden, puffed, and not jiggly in the center.
• Serve warm or room temperature. I like to dust it with powdered sugar.
• Store uncovered on the counter for the first day, then cover loosely with foil. Do not slice until ready to serve.

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Course: Dessert

Cuisine: French

Author: Sue Moran

Keyword: baking, dessert, frangipane, French, raspberries, summer, tart

Nutrition

Serving: 1 slice · Calories: 417 kcal · Carbohydrates: 31 g · Protein: 6 g · Fat: 31 g · Saturated Fat: 15 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 84 mg · Sodium: 194 mg · Potassium: 38 mg · Fiber: 2 g · Sugar: 13 g · Vitamin A: 743 IU · Calcium: 43 mg · Iron: 2 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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