Raspberry Frangipane Tart
This raspberry frangipane tart celebrates that classic raspberry-almond chemistry ~ it's both homey and elegant at the same time.
Servings: 16
Equipment
- 10" tart pan with removable bottom like this one.
- Sheet pan
- food processor optional
- stand mixer optional
Ingredients
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
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.
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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