Description
This Raspberry Almond Frangipane Tart features a delicate almond frangipane filling layered over raspberry preserves within a buttery almond sablé tart shell. Fresh raspberries and sliced blanched almonds crown the tart before baking to a golden perfection. A classic French pastry preparation, this recipe yields a beautifully textured tart that balances nutty richness with bright berry flavors, ideal for dessert or special occasions.
Ingredients
Scale
Almond Frangipane Filling
- 95 grams blanched almond flour (1 cup) or 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" diameter tart shell, unbaked (375 grams dough) or 10 small individual tart shells (3 1/2" diameter each, total 375 grams dough)
Raspberry Preserves and Toppings
- 200 grams raspberry preserves (2/3 cup)
- 340 grams fresh raspberries (2 containers of 170 grams each)
- 45 grams sliced blanched almonds (1/4 cup + 2 tablespoons)
Instructions
- Mix the Frangipane: Process the almond flour or sliced almonds with the sugar in a food processor until finely ground. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment.
- Add Butter: Incorporate the softened butter on low speed until well combined and smooth.
- Add Almond Extract and Egg Yolks: With the mixer running on medium speed, add the almond extract, then add the egg yolks one at a time, mixing thoroughly after each addition.
- Incorporate Cake 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: Chill the frangipane until needed. Bring to room temperature before using for easier spreading.
- Assemble Large Tart: Spread a thin, even layer of raspberry preserves on the bottom of the unbaked tart shell. Freeze briefly to firm the preserves.
- Add Frangipane Filling: Place dollops of the frangipane filling (450 grams) over the preserves. Gently spread into an even layer using a small offset spatula or the back of a spoon, taking care not to disturb the preserves beneath.
- Arrange Raspberries: Neatly arrange the fresh raspberries in concentric circles about 1/4 inch apart, pressing them gently into the frangipane so there is filling between berries.
- Scatter Sliced Almonds: Evenly distribute the sliced blanched almonds in the spaces between the raspberries.
- For Individual Small Tarts: Follow the same layering procedure using about 1 tablespoon (20 grams) raspberry preserves per tart. Freeze preserves before adding frangipane. Portion frangipane with a 35-gram scoop to fill half the tart shell before adding approximately 7 raspberries per tart placed in a circle with one in the center. Scatter almonds in between raspberries.
- Bake the Tarts: Bake at 350° Fahrenheit (175° Celsius) for 55 to 60 minutes for the large tart or 35 to 40 minutes for small tarts. The frangipane is set when a wooden skewer inserted comes out clean, and the crust is golden brown.
Notes
- This recipe is adapted from a classic French pastry technique learned at the Institute of Culinary Education.
- Frangipane is very versatile and can be paired with various fruits such as peaches, plums, cherries, blueberries, and blackberries.
- If using harder fruits like apples or pears, it's best to poach them first or slice them very thin before adding.
- Strawberries are not recommended due to their high water content.
- Individually quick frozen berries (IQF) can also be used.
- Ensure the frangipane fills about half the tart shell before adding berries; it will rise around the fruit during baking.
- For easier spreading, chilling the preserves layer before adding frangipane is essential to prevent mixing layers.
- The recipe yields one large 10-inch tart or ten small 3 1/2 inch tarts.
Nutrition
- Serving Size: 1 slice (1/8 of large tart)
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 110 mg
