If you’ve been dreaming of a dessert that feels both rustic and refined, this Raspberry Almond Frangipane Tart Recipe is exactly what you need. The tender almond filling paired with juicy raspberries nestled in a buttery tart shell is simply irresistible.

The image shows a raspberry tart with two layers; the bottom layer is a golden-brown crust that is thick and slightly textured, and the top layer is a dense layer of red raspberries dusted with white powdered sugar, evenly covering the surface of the tart. One slice has been removed and placed on a white plate with a dotted beige rim, revealing the smooth edge of the crust and the arrangement of raspberries on top. There is a second identical slice on another plate nearby. The tart sits on a black wire cooling rack over a white marbled tiled surface, with loose raspberries and a small white bowl full of raspberries scattered around. A rustic metal sieve with a wooden handle and some powdered sugar is positioned to the left. 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 made this tart in my kitchen, inspired by my culinary school lessons—it’s a perfect blend of flavors and textures that always impresses guests but is surprisingly straightforward to make.

Classic French technique: This recipe is based on a time-tested preparation I learned at the Institute of Culinary Education.
Nutty and fruity harmony: The almond frangipane complements the tang of raspberry preserves and fresh berries beautifully.
Elegant presentation: Arranged raspberries and sliced almonds make the tart stunning to serve for special occasions.
Flexible portions: You can make one large 10-inch tart or ten small individual tarts easily.

Ingredients & Why They Work

Before you start shopping, here’s a quick look at the key ingredients that bring this tart to life. Choosing good quality almonds and fresh raspberries will really elevate the final result.

Flat lay of a small mound of blanched almond flour with a pale off-white color, a neat pile of white granulated sugar crystals, a stick of pale yellow softened butter, a couple of whole large brown eggs with clean shells, a small heap of sifted pale cake flour, a simple 10-inch unbaked tart shell with a smooth pale dough surface, a small white ceramic bowl filled with glossy deep red raspberry preserves, a handful of fresh plump bright red raspberries, and a small white bowl with thin pale beige sliced blanched almonds, all arranged symmetrically 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: Provides that signature almond flavor and the perfect texture for the frangipane filling.
Sugar: Sweetens the frangipane, balancing the tartness of the raspberries.
Butter (softened): Adds richness to both the filling and the tart shell.
Almond extract: Enhances the nutty aroma and flavor.
Egg yolks: Help bind the frangipane filling while adding creaminess.
Cake flour: Gives a tender structure to the frangipane without heaviness.
Unbaked almond sablé tart shell dough: Makes a buttery, crisp base that perfectly supports the filling and toppings.
Raspberry preserves: A sweet-tart layer that complements the fresh raspberries and prevents sogginess.
Fresh raspberries: Juicy and bright, they add freshness and gorgeous color to the tart.
Sliced blanched almonds: A crunchy, toasty topping that brings eye appeal and texture contrast.

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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 lies in its flexibility. While the classic version is divine, you can easily adapt it to suit your taste, occasion, or dietary preferences without losing that deliciously nutty and fruity balance.

Almond Flour Swap: I’ve experimented using sliced blanched almonds in the frangipane filling instead of almond flour—it gives a bit more texture and a wonderful roasted almond flavor after baking.
Fruit Variations: While raspberries are spectacular here, I love switching it up with fresh blueberries or blackberries. Just be sure to avoid high-water content fruits like strawberries, which can make the filling soggy.
Make It Gluten-Free: Swap out the cake flour with a gluten-free alternative. Just ensure it’s a blend suitable for baking so your frangipane stays smooth and luscious.
Mini Tartlets: If you prefer party-size desserts, making small individual tarts is a fun way to serve. They’re perfect for entertaining and just as impressive on your dessert table.
Nut Variations: Although classic frangipane uses almonds, try using pecans or walnuts for a different, earthy nuttiness—just grind them finely for the right texture.

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

A golden brown tart crust filled with a creamy layer topped with many bright red raspberries arranged closely in rows, with a woman's hand holding a small metal sieve dusting white powdered sugar over the tart. The tart rests on a dark wire cooling rack on a white marbled textured surface with scattered raspberries around it. Behind the tart is a white bowl filled with more raspberries and two tall white vases with beige dried plants against a light textured wall. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Grinding the Almonds and Sugar

Start by pulsing your blanched almond flour or sliced almonds together with the sugar in a food processor until you get a finely textured mixture. This is your base for the frangipane filling, and getting a smooth consistency here makes a huge difference for the final tender crumb.

Step 2: Incorporating Butter for Creaminess

Transfer the ground almond and sugar mix to a stand mixer bowl fitted with a paddle attachment. On low speed, add the softened butter and mix until everything is fully combined and smooth. The mixture should come together as a creamy paste—this richness is key to that luscious mouthfeel.

Step 3: Adding Almond Extract and Egg Yolks

With your mixer running on medium speed, pour in the almond extract. Then, add the egg yolks one at a time, making sure each one is fully incorporated before adding the next. This step ensures the filling stays silky and emulsified.

Step 4: Folding in the Cake Flour

Finally, pulse in the sifted cake flour at low speed until the filling is perfectly smooth. Take a moment to scrape down the sides and bottom of your bowl to make sure everything is evenly mixed. This gentle folding prevents overworking the batter, helping the frangipane maintain its delicate texture.

Step 5: Chill and Prepare For Assembly

Refrigerate your frangipane filling until you're ready to assemble the tart. When ready, take it out to come to room temperature — this makes spreading much easier and helps achieve an even layer without tearing your delicate tart shell.

Step 6: Layering the Raspberry Preserves

Spread a thin, even layer of raspberry preserves over the bottom of your unbaked almond sablé tart shell. Then freeze the tart briefly—this step is a game-changer as it firms the preserves, preventing them from mixing into your frangipane filling during spreading.

Step 7: Spreading the Frangipane Filling

Place dollops of roughly 450 grams of frangipane over the chilled preserves. Use a small offset spatula or the back of a spoon to gently spread it into a smooth, even layer. Take care not to disturb the preserve layer underneath—you want those distinct layers to shine once baked.

Step 8: Arranging Fresh Raspberries

Arrange your fresh raspberries in neat concentric circles about a quarter-inch apart across the tart surface. Gently press them into the frangipane so there’s filling nestled between each berry—it helps them bake beautifully into the filling and keeps every bite bursting with flavor.

Step 9: Topping with Sliced Almonds

Scatter the sliced blanched almonds evenly between the raspberries. These add delightful crunch and a lovely golden color once baked, finishing your tart with that classic almond frangipane look and taste.

Step 10: Baking to Perfection

Bake your tart at 350° Fahrenheit (175° Celsius). For one large 10-inch tart, bake for 55 to 60 minutes. If making individual small tarts, bake for 35 to 40 minutes. You’ll know it’s ready when the frangipane is set and a wooden skewer inserted comes out clean—plus your crust is a gorgeous golden brown. Let it cool before slicing to appreciate the beautiful layers and flavors.

Top Tip

These tips come from years of baking this Raspberry Almond Frangipane Tart Recipe perfectly, so you can avoid common pitfalls and get the best results every time.

Chill Your Filling: Always refrigerate the frangipane before using it, then bring it to room temperature to make spreading smooth and easy without melting the preserves beneath.
Freeze the Preserves Layer: Freezing the thin layer of raspberry preserves before adding frangipane prevents your layers from blending, keeping those gorgeous distinct flavors and textures.
Arrange Berries Neatly: Placing raspberries about a ¼ inch apart in concentric circles helps the frangipane rise around the fruit evenly, baking them in beautifully.
Don't Skip Almond Slicing: Using sliced blanched almonds both ground and sprinkled gives a wonderful nutty crunch and elegant look—it’s a step I never miss for extra texture.

How to Serve Raspberry Almond Frangipane Tart Recipe

A slice of tart sits on a white plate with a speckled design and a scalloped edge. The tart has a golden brown crust with a smooth pale yellow filling. On top, there are bright red raspberries dusted lightly with powdered sugar, adding a soft white contrast. A silver fork with a decorative handle rests on the plate beside the tart. The plate is placed on a white marbled surface with visible lines from tiles, and a single raspberry lies next to the plate. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Finish your tart with a light dusting of powdered sugar just before serving for a delicate snowy effect. A few fresh mint leaves or a drizzle of high-quality honey can add a fresh touch. For extra shine, brush the raspberries gently with warmed apricot jam or a neutral glaze.

Side Dishes

This Raspberry Almond Frangipane Tart pairs beautifully with lightly whipped cream or a scoop of vanilla bean ice cream. For a more grown-up touch, a dollop of crème fraîche or a spoonful of mascarpone balances the tartness of raspberries. Fresh seasonal fruit salad is also a lovely refreshing side.

Make Ahead and Storage

Storing Leftovers

Store any leftover Raspberry Almond Frangipane Tart covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep well for up to 3 days without losing its delicate texture or flavor.

Freezing

You can freeze the fully baked tart by wrapping it securely in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before serving.

Reheating

To warm slices of the tart, place them on a baking sheet and heat in a 300° Fahrenheit (150° Celsius) oven for about 10 minutes. This gently reactivates the almond frangipane’s buttery richness and refreshes the tart's fragile crust.

Frequently Asked Questions:

Can I substitute other nuts in this recipe?

Absolutely! While almonds are traditional and bring the classic flavor of frangipane, you can use walnuts or pecans instead. Just be sure to finely grind them for the smooth texture frangipane requires.

Can I use frozen raspberries instead of fresh?

Yes, individually quick frozen (IQF) raspberries work well for this tart. Just be sure to thaw and drain any excess moisture before layering to prevent the tart shell from becoming soggy.

Why do I need to freeze the preserves before adding the frangipane?

Freezing the preserves layer firms it up, which prevents the frangipane from mixing into the preserves. This keeps the layers distinct, ensuring that beautiful texture and the bright raspberry flavor shine through.

How do I know when the tart is fully baked?

The tart is done when the frangipane filling is set and a wooden skewer inserted in the center comes out clean, and the crust is a lovely golden brown. For the large tart, this is usually after 55 to 60 minutes at 350° Fahrenheit.

Final Thoughts

This Raspberry Almond Frangipane Tart Recipe has been a cherished favorite from my cooking school days to my home kitchen. The balance of nutty frangipane and vibrant raspberry is simply irresistible. Whether you're baking for a special occasion or just treating yourself, this tart offers that perfect blend of sophisticated flavor and comforting sweetness. I hope it brings you as much joy to make and eat as it has for me throughout the years.