Description
This Raspberry Almond Frangipane Tart features a buttery almond sablé tart shell filled with a rich almond frangipane and topped with fresh raspberries and sliced almonds. A layer of raspberry preserves adds brightness and sweetness, making this classic French-inspired dessert perfect for celebrations or an elegant treat.
Ingredients
Scale
Almond Frangipane Filling
- 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)
Almond Sablé Tart Shell
- 375 grams dough for one large 10" diameter tart shell (unbaked)
Raspberry Preserves
- 200 grams raspberry preserves (2/3 cup, Bonne Maman)
Raspberries
- 340 grams fresh raspberries (2 containers, 170 grams each)
Almonds
- 45 grams sliced blanched almonds (1/4 cup + 2 Tablespoons)
Instructions
- Prepare the Frangipane Filling: Process the almond flour (or sliced almonds) with the sugar in a food processor until finely ground. Transfer this mixture to the bowl of a stand mixer fitted with a paddle attachment.
- Incorporate Butter: Add the softened butter to the almond-sugar mixture and mix on low speed until fully incorporated.
- Add Flavor and Egg Yolks: Add the almond extract, then add the egg yolks one at a time while mixing on medium speed until smooth and creamy.
- Add Cake Flour: Pulse in the sifted cake flour on low speed until the mixture becomes smooth. Scrape down the sides and bottom of the bowl and mix again to ensure even incorporation.
- Chill the Filling: Refrigerate the frangipane filling until needed. When ready to use, let it come to room temperature for easier spreading.
- Assemble Large Tart: Spread a thin layer of raspberry preserves on the bottom of the unbaked tart shell, then freeze it briefly to firm the preserves for easier spreading of the filling.
- Add Frangipane Filling: Place dollops of the frangipane filling over the raspberry preserves. Gently spread the filling evenly with a small offset spatula or the back of a spoon, taking care not to disturb the preserves.
- Arrange Raspberries: Arrange fresh raspberries in neat concentric circles about a quarter inch apart on top of the frangipane, ensuring there is filling between the berries. Press them gently into the filling.
- Add Sliced Almonds: Scatter the sliced blanched almonds between the raspberries over the filling.
- For Small Individual Tarts: Follow the same layering procedure for each tart shell, spreading 1 tablespoon (20 grams) of preserves, freezing briefly, then adding 35 grams of frangipane filling and arranging about 7 raspberries per tart. Scatter sliced almonds between berries, then proceed to bake.
- Bake: Bake at 350° F (175° C) for 55 to 60 minutes for the large tart, or 35 to 40 minutes for small individual tarts, until the frangipane is set and a wooden skewer inserted in the filling comes out clean. The crust should be golden brown.
Notes
- This is a classic French pastry preparation learned at the Institute of Culinary Education and features a blend of finely ground almonds and sugar known as TPT (tant pour tant).
- Frangipane can be made with different nuts such as walnuts or pecans but almonds are most common and traditional.
- Use fresh raspberries or other berries such as blueberries or blackberries; avoid strawberries as they are too watery for this recipe.
- When using harder fruits like apples or pears, it’s best to poach them first or slice very thinly before adding to frangipane.
- Ensure the tart shell is half full of frangipane before adding berries to allow the filling to rise around the fruit during baking.
- Individual tart portions are approximately 3 1/2 inches (8.75 cm) in diameter.
- Freezing the raspberry preserves layer before adding filling helps prevent mixing and makes spreading easier.
Nutrition
- Serving Size: 1 tart slice (1/8 of tart)
- Calories: 360 kcal
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 100 mg
