Name: Raspberry Almond Frangipane Tart Recipe
Prep time: 1 h 15 min
Cook time: 1 h
Total time: 1 h 45 min
Cuisine: French
Ingredients: 95 grams blanched almond flour (1 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); 375 grams dough for one large 10" diameter tart shell (unbaked); 200 grams raspberry preserves (2/3 cup, Bonne Maman); 340 grams fresh raspberries (2 containers, 170 grams each); 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)

If you’re a fan of elegant French desserts with a nutty, fruity twist, you’re going to adore this Raspberry Almond Frangipane Tart Recipe. It’s a harmonious blend of buttery almond crust, rich frangipane filling, and vibrant fresh raspberries — basically, a little slice of heaven you can share with friends.

The image shows a raspberry tart on a black wire cooling rack over a white marbled surface with square patterns. The tart has three visible layers: a golden brown crust around the edges, a light yellow filling inside, and a thick layer of fresh red raspberries on top, dusted with powdered sugar. One slice is cut and placed in the bottom right on a small white plate with a round scalloped edge and brown dots, and another slice is on a similar plate above it. Fresh raspberries are scattered on the surface around the tart. Nearby there is a small white bowl filled with raspberries and a metal sieve with powdered sugar and a wooden handle. A beige cloth is draped on the lower left corner. 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 fell in love with this tart during my time at the Institute of Culinary Education, and I’ve kept coming back to it ever since. It’s one of those show-stopping desserts that look fancy but are totally doable in your own kitchen.

Classic French Technique: The almond frangipane is made with the traditional tant pour tant method, resulting in a wonderfully rich texture.
Fresh & Bright: Fresh raspberries and a layer of raspberry preserves add the perfect burst of sweetness and brightness to balance the nuttiness.
Versatile Baking: Whether you want one large tart to impress or smaller individual tarts to share, this recipe works beautifully both ways.
Make-Ahead Friendly: You can prep the filling and tart shell ahead, making it ideal for celebrations or elegant treats anytime.

Ingredients & Why They Work

Shopping for this tart? The ingredient list is pretty simple but packed with quality staples that make all the difference. Use blanched almond flour and fresh raspberries for the best flavor, and don’t skimp on a good raspberry preserve like Bonne Maman.

Flat lay of a small white ceramic bowl filled with finely ground blanched almond flour, a small white ceramic bowl of granulated sugar, a small white ceramic bowl holding softened butter, a small white ceramic bowl of cake flour, five whole uncracked brown eggs, a small white ceramic bowl with almond extract liquid, fresh whole raspberries arranged loosely, a small white ceramic bowl filled with raspberry preserves, a small white ceramic bowl with sliced blanched almonds, and a round unbaked 10-inch diameter tart shell made of dough arranged symmetrically, all ingredients fresh and natural, placed 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: Gives the frangipane its signature nutty richness and buttery texture; finely ground for smoothness.
Sugar: Sweetens the filling while balancing the tartness of the raspberries.
Butter: Essential for both the frangipane’s creaminess and the crumbly sablé tart shell.
Almond extract: Enhances and deepens the almond flavors throughout the tart.
Egg yolks: Provide richness and structure to the frangipane filling.
Cake flour: Lightens the texture of the frangipane for a tender bite.
Almond sablé tart dough: The buttery base that’s crisp yet tender, perfectly complementing the creamy filling.
Raspberry preserves: Adds a vibrant, sweet-tart layer underneath the filling for contrast.
Fresh raspberries: The stars of the tart, bringing juicy brightness and beautiful color.
Sliced blanched almonds: Provide a delicate crunch and nutty garnish on top.

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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

One of the best things about this Raspberry Almond Frangipane Tart Recipe is how easy it is to add your own personal twist. Whether you want to experiment with different berries or even nuts, there’s room to make it truly yours without losing that classic French charm.

Berry Swap: I’ve tried swapping raspberries with blackberries or blueberries when raspberries aren’t in season. The tart is just as gorgeous and delicious, with the same beautiful balance of sweet and tangy.
Nut Variations: While almonds are traditional, pecans or walnuts work nicely if you want a slightly earthier flavor. Just pulse them finely so the texture stays smooth.
Individual Tarts for Entertaining: I love making the small 3 ½" tarts for parties. They’re adorable, portion-controlled, and bake up beautifully with just a bit less time. Plus, guests get to pick their own fruit and nut combinations!
Gluten-Free Option: Use a gluten-free almond sablé tart dough to keep the recipe friendly for gluten-sensitive friends, without sacrificing that buttery crust.
Seasonal Flair: In spring, try topping with fresh peach slices or cherries instead of berries for a lovely seasonal update.

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

A round tart with a golden brown crust is filled with a smooth cream layer, topped with a thick layer of fresh, bright red raspberries closely packed together. Some raspberries are scattered loosely around on a white marbled surface. A woman's hand is holding a metal sieve with a wooden handle above the tart, dusting it with powdered sugar that gently falls onto the raspberries and crust. Behind the tart, there is a white bowl full of raspberries, and in the background, two tall, cream-colored ceramic vases with dried wheat stalks stand against a white textured wall. The tart sits on a wire cooling rack over the white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Create Your Luxurious Almond Frangipane Filling

Start by pulsing the blanched almond flour and sugar in your food processor until the mixture is finely ground and sandy—almost powdery. This is your classic almond-sugar blend, or tant pour tant, which forms the rich base. Transfer it to the bowl of a stand mixer fitted with the paddle attachment.

Next, add the softened butter and mix on low speed until every bit is fully incorporated. This will create a creamy, velvety base. Add the almond extract for that unmistakable nutty aroma, then pour in the egg yolks one at a time. Mix on medium speed until the frangipane is smooth and luscious, with no lumps.

Finally, sift in the cake flour and pulse on low speed until the mixture is silky and spreadable. Don’t forget to scrape down the sides and bottom of the bowl to ensure an even, cohesive filling. Pop the frangipane into the fridge to chill—it’s easier to spread when it’s cool but let it warm slightly to room temperature before assembling your tart.

Step 2: Prepare Your Tart Shell and Preserve Layer

Use a beautiful almond sablé tart shell dough rolled out to fit a large 10" (25 cm) tart pan, or opt for the smaller individual tart shells if preferred. Spread a generous but thin layer—about 200 grams (⅔ cup)—of raspberry preserves evenly across the bottom of your unbaked tart shell. This layer adds a pop of bright, fruity sweetness beneath the creamy frangipane.

Pop the tart into the freezer for a brief chill. This quick freeze firms up the preserves, so when you add the frangipane filling, it won’t mix or slide around—trust me, this little trick makes the assembly nice and neat!

Step 3: Spread the Frangipane Filling with Care

Take your chilled tart shell out of the freezer and dollop the almond frangipane filling over the raspberry preserves. Using a small offset spatula or the back of a spoon, gently smooth an even layer of filling across the base. The goal here is to have the filling about half full before you add the berries, so there’s enough room for it to gently rise up and cradle the fruit as it bakes.

Be careful not to disturb that beautiful layer of preserves underneath—you want that clean separation and flavor contrast in every bite.

Step 4: Arrange Your Fresh Raspberries and Almonds

Now comes the fun part—arranging the fresh raspberries. I like to place them in neat, concentric circles about a quarter inch apart. This spacing lets the frangipane peek through and ensures the berries bake evenly. Press each raspberry gently into the filling to secure them.

Finally, scatter the sliced blanched almonds between the berries. The almonds toast beautifully in the oven during baking, adding a lovely crunch and a hint of nuttiness that complements the frangipane perfectly.

Step 5: Baking to Golden Perfection

Preheat your oven to 350° F (175° C). Bake the large tart for 55 to 60 minutes, or if you’ve opted for small individual tarts, bake them for 35 to 40 minutes. You’ll know the frangipane is done when it’s set and a wooden skewer inserted into the filling comes out clean. The crust should be a beautiful, golden brown with toasted almonds on top.

Let the tart cool completely before slicing so the filling can set nicely—then, enjoy your delightful French-inspired creation!

Top Tip

Mastering the Raspberry Almond Frangipane Tart Recipe is all about attention to detail and layering flavors thoughtfully. These tips will elevate your baking experience and help you achieve a perfect tart every time.

Chill Your Filling: Letting the frangipane filling chill until firm makes it easier to handle and spread without disturbing the raspberry preserves underneath.
Freeze the Raspberry Preserves Layer: Freezing the preserves briefly before adding the filling prevents layers from mixing and creates a distinct, bright flavor burst under the frangipane.
Press Berries Gently: When arranging raspberries on top, gently press them into the frangipane so they stay embedded during baking and distribute flavor evenly.
Avoid Overfilling Your Tart Shell: Filling the tart shell about halfway with frangipane before adding berries lets the filling rise around the fruit beautifully as it bakes.

How to Serve Raspberry Almond Frangipane Tart Recipe

A single slice of pie with a golden brown crust forms the base layer, topped with bright red raspberries arranged in a small cluster at the pointed end. The pie filling beneath the berries appears creamy and light yellow. A light dusting of powdered sugar covers the top of the pie slice and berries, adding a soft white texture. The slice sits on a white plate with a pattern of round, evenly spaced brown loops around the rim. A silver fork with a decorated handle lies next to the pie slice on the plate. The plate rests on a white marbled surface with subtle grey veining, with another raspberry slightly blurred in the foreground. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To add a final touch, dust your tart lightly with powdered sugar or a sprinkle of toasted sliced almonds for extra crunch. A small dollop of whipped cream or a drizzle of warm honey pairs beautifully with the tart’s almond and raspberry flavors. Fresh mint leaves can also brighten the presentation and add a subtle freshness.

Side Dishes

Serve slices alongside a scoop of vanilla bean ice cream or a spoonful of crème fraîche for creaminess that complements the rich almond frangipane. For a lighter option, a simple mixed green salad with a citrus vinaigrette creates a lovely contrast and refreshes the palate.

Make Ahead and Storage

Storing Leftovers

Store any leftover Raspberry Almond Frangipane Tart tightly covered in the refrigerator. It will keep well for up to 3 days while maintaining its delicate flavors and texture. Bring slices to room temperature before serving to enjoy the full almond aroma.

Freezing

You can freeze the tart unbaked after assembling but before baking. Wrap it tightly to prevent freezer burn, and bake it directly from frozen, adding an extra 10–15 minutes to the bake time. For baked tart leftovers, wrap individual slices in plastic wrap and then foil; freeze up to 1 month. Thaw overnight in the refrigerator.

Reheating

To reheat, warm tart slices in a 325°F (160°C) oven for about 10 minutes or until warmed through. Avoid microwaving to preserve the crispness of the almond sablé crust. Reheating gently refreshes the flavors and texture without sogginess.

Frequently Asked Questions:

Can I substitute other nuts in the frangipane filling?

Yes! While almonds are traditional and provide the classic flavor for this tart, you can try walnuts or pecans. Keep in mind the texture and flavor will vary, but the preparation method remains the same.

Can I use frozen raspberries instead of fresh?

You can use individually quick frozen (IQF) raspberries if fresh aren’t available. Just make sure to thaw and drain them well before arranging on the tart to avoid excess moisture making the filling soggy.

How do I know when the frangipane is fully baked?

The frangipane is ready when it is set and a wooden skewer inserted into the filling comes out clean. The crust should also be a lovely golden brown at this point.

Can I prepare this tart in individual servings?

Absolutely! This recipe works wonderfully for smaller individual tarts approximately 3 ½ inches in diameter. Follow the same layering steps and adjust the baking time to 35–40 minutes per tart.

Final Thoughts

Making the Raspberry Almond Frangipane Tart Recipe is such a rewarding experience. From the nutty, buttery frangipane to the vibrant pop of fresh raspberries, each bite feels special. Whether you're baking for a celebration or simply indulging in a lovely homemade treat, this tart brings a touch of French elegance into your kitchen that’s sure to impress and delight. Happy baking!