Raspberry frangipane tart is a sweet tart made with a sweet shortcrust pastry shell which is filled with almond frangipane and fresh raspberries.
It is perfect for serving to guests or family either as a dessert or a teatime treat and also great for lunchboxes and picnics.
The tart shell can be prepared in advance for convenience and does not need to be blind baked, saving time.
If you are looking for other frangipane recipes you may also like to try pistachio frangipane, cherry Bakewell tart, or almond slices each of which are delicious in their own way and are easy to make.
The ingredients in this frangipane tart recipe are sufficient to make a single 20cm diameter tart (around 8 servings).
Ingredients
For the sweet shortcrust pastry:
- 160g plain flour - aka all purpose flour. You will also need a little extra flour for rolling out the pastry.
- 80g butter - use either salted or unsalted butter depending on your preference and what you have in your fridge. The butter for the pastry should be chilled so leave it in the fridge until you are ready to use it.
- 50g icing sugar - this adds sweetness to the sweet shortcrust pastry.
- 1 egg - this adds colour and richness to the pastry.
- 1 teaspoon vanilla extract - or vanilla essence will add to the depth of flavour of the pastry.
For the filling:
- 100g butter - remove the butter from the fridge before starting this recipe so that it softens enough to cream together with the sugar.
- 100g caster sugar - use caster sugar as it is finer than granulated sugar.
- 1 medium egg - use either a large or medium sized egg for the frangipane.
- 100g ground almonds - an essential ingredient of frangipane. Use ground almonds rather than almond flour. Ground almonds are produced by grinding whole almonds including the skin and have more texture than almond flour which is made by grinding whole blanched almonds.
- ½ teaspoon almond essence - this contributes to the distinctive flavour of the frangipane mixture.
- 100g raspberries - fresh raspberries are ideal for this recipe but you could substitute frozen raspberries if you prefer.
How to make the sweet shortcrust pastry case
Start by rubbing the butter into the flour until it resembles breadcrumbs. This can either be done by hand or in a food processor.
Next, add the icing sugar, egg and vanilla essence and mix together to form a dough. If you are preparing the pastry in warm or hot weather then it is a good idea to first add only the egg yolk, and then add some or all of the egg white if more liquid is needed. If the dough still seems to be too dry then add a little water. Wrap the dough in cling film and place in the fridge for about 30 minutes or so.
Roll out and line a 20cm diameter flan dish (ideally a non-stick loose bottomed dish) and place in the fridge until ready to use. The pastry case can be made ahead of the remainder of the frangipane. It can be covered with cling film and stored in the fridge for a day, or can be frozen.
How to make the frangipane filling
To make the filling, cream the butter and caster sugar together in a large bowl.
Add the egg, ground almonds and almond essence and beat until thoroughly mixed together. This can easily be done by hand and will only take a few minutes.
How to assemble the raspberry frangipane tart
Spread a layer of frangipane mixture over the pastry base. It may look as though there is not enough frangipane mixture for the case but it will expand and fill the pastry case while it is cooking.
Arrange the raspberries evenly on top pressing into the frangipane mixture.
To bake
Cook at gas mark 4, 180oC, 350oF for around 30 to 40 minutes or until firm and golden.
For an Aga, bake on the floor of the roasting oven for 10 minutes, then transfer to the third set of runners until cooked. Leave to cool in the tin.
How to serve
Raspberry frangipane can be enjoyed either warm or cold and is suitable for reheating.
How to store
- Store in an airtight container at room temperature where it will keep well for several days.
- It does not need to be refrigerated.
- Your frangipane tart is suitable for freezing. Defrost at room temperature.
Tips
- The pastry case can be prepared in advance and covered in cling film and kept in the fridge until the next day, or it can be frozen.
- The butter for the pastry should be chilled and used straight from the fridge.
- If you are preparing the pastry in warm or hot weather then it is a good idea to first add only the egg yolk, and then add some or all of the egg white if more liquid is needed as the dough is likely to be softer than in colder weather.
- When making the frangipane filling the butter should be at room temperature. It can be removed from the fridge ahead of starting to make the tart, or can be softened (but not melted) using the appropriate setting on a microwave.
- The same steps can also be followed to make smaller, individual raspberry frangipane tartlets, which are ideal for buffets or picnics.
FAQs
Frangipane is a cake mixture typically made using ground almonds, butter, sugar and egg. It is often used as a tart filling either on its own or with other ingredients such as fruit.
No, you do not need to blind bake the tart shell. The pastry case will cook at the same time as the other ingredients when the tart is assembled.
Other sweet pastry desserts
- Cherry Bakewell tart (frangipane)1 Hours 55 Minutes
- Pistachio frangipane2 Hours
- Lemon tart (tarte au citron)1 Hours 45 Minutes
- Almond slices (frangipane slices)2 Hours
Raspberry frangipane tart
Equipment
- 20cm (8" approx) loose bottomed non stick flan dish
Ingredients
For the sweet shortcrust pastry
- 160 g plain flour (all purpose flour) plus extra for rolling
- 80 g butter chilled
- 50 g icing sugar
- 1 egg
- 1 teaspoon vanilla essence
For the filling
- 100 g butter softened
- 100 g caster sugar
- 1 egg
- 100 g ground almonds
- 0.5 teaspoon almond essence
- 100 g raspberries
Instructions
To prepare the sweet shortcrust pastry
- Rub the butter into the flour either by hand or using a food processor.
- Add the icing sugar, egg and vanilla essence/extract and combine to form a single mass of dough. In hot weather, start by adding only the egg yolk and add the egg white only if needed. Add a little water if the dough is too dry.
- Wrap in cling film and chill for around 30 minutes.
- Roll out the pastry, line a loose bottomed non stick flan dish with the pastry and place in the fridge until you are ready to use it (cover with cling film if you are not going to use it within about an hour)
To prepare the filling
- Cream the butter and sugar together in a large bowl.
- Add the egg, ground almonds and almond essence and beat until thoroughly mixed together.
To assemble
- Spread the frangipane filling over the chilled pastry case.
- Arrange the raspberries evenly on top of the frangipane mixture.
To bake
- Bake in the centre of the oven at 180°C, 350°F, gas mark 4 until the filling is firm and slightly golden. This is likely to take around 30 to 40 minutes.
- Leave to cool in the tin.
Notes
- Raspberry frangipane can be enjoyed either warm or cold and is suitable for reheating.
- Store in an airtight container at room temperature where it will keep well for several days.
- It does not need to be refrigerated.
- Your frangipane tart is suitable for freezing. Defrost at room temperature.
- The pastry case can be prepared in advance and covered in cling film and kept in the fridge until the next day, or it can be frozen.
- The butter for the pastry should be chilled and used straight from the fridge.
- If you are preparing the pastry in warm or hot weather then it is a good idea to first add only the egg yolk, and then add some or all of the egg white if more liquid is needed as the dough is likely to be softer than in colder weather.
- When making the frangipane filling the butter should be at room temperature. It can be removed from the fridge ahead of starting to make the tart, or can be softened (but not melted) using the appropriate setting on a microwave.
- The same steps can also be followed to make smaller, individual raspberry frangipane tartlets, which are ideal for buffets or picnics.
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