Name: Spicy Raspberry Tart Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 2 cups (240 g) all-purpose flour; 1/2 cup (63 g) powdered sugar; 1/4 teaspoon salt; 10 tablespoons (143 g) butter, cool and not completely hard; 1 large egg yolk; 2-3 tablespoons heavy whipping cream; 1 teaspoon vanilla extract; 1 cup (110 g) almond flour; 8 tablespoons (112 g) salted butter, softened; 2 large eggs; 1/2 cup (100 g) sugar; 1 teaspoon vanilla extract or vanilla bean paste; 2-3 cups fresh raspberries; 1/4 cup apple or apricot jelly

If you love vibrant flavors with a little kick, this Spicy Raspberry Tart Recipe brings together tangy raspberries and a subtle hint of heat in a luscious almond frangipane tart. It’s an elegant dessert that’s surprisingly doable – trust me, your kitchen will smell amazing!

A raspberry tart with three visible layers sits on a clear glass plate. The bottom layer is a light golden-brown crust with a textured edge. Above the crust is a thin, smooth, and creamy filling layer barely visible under the top layer. The top layer consists of dense, fresh, bright red raspberries tightly packed in neat rows across the tart, giving a bumpy texture. The tart is surrounded by a few scattered raspberries on a white marbled textured surface with a blue-patterned tile design. A knife with a wooden handle lies in the background next to the tart, and a soft white cloth peeks into the scene. 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 Spicy Raspberry Tart Recipe
Top Tip
How to Serve Spicy Raspberry Tart Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Raspberry Tart Recipe

Why You'll Love This Recipe

I remember the first time I made this tart – it felt like I brought a little piece of a French patisserie right into my home. The balance of buttery crust, nutty frangipane, and fresh raspberries is just dreamy, and the spicy twist keeps it interesting without overpowering. It’s a guaranteed crowd-pleaser.

Perfectly balanced flavors: Sweet, tart, nutty, and with just enough spice.
Elegant yet approachable: Looks fancy but is actually straightforward to make.
Versatile dessert: Ideal for a special dinner or an everyday treat.
Fresh and wholesome ingredients: Uses real butter, fresh raspberries, and almond flour for a naturally rich taste.

Ingredients & Why They Work

Getting the right ingredients for this tart is key to nailing that classic French flavor with a fresh twist. I always recommend choosing the best quality butter and fresh raspberries you can find since they really shine in this recipe.

Flat lay of a small mound of all-purpose flour, a pinch of fine powdered sugar, a tiny heap of salt, several cubes of cool pale yellow butter, a single uncracked large brown egg, a small white bowl of heavy whipping cream, a small white bowl of golden vanilla extract, a small pile of pale almond flour, several pats of softened salted butter, two whole uncracked large brown eggs, a small heap of granulated sugar, a small white bowl of vanilla bean paste, a generous cluster of fresh red raspberries, and a small white bowl of shiny apricot jelly 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

All-purpose flour: The base for our buttery, crisp shortcrust pastry.
Powdered sugar: Adds a fine sweetness and helps keep the crust tender.
Salt: Enhances all the flavors and balances the sweetness.
Butter (cool, not hard): Gives the crust its rich, flaky texture.
Egg yolk: Binds the dough and adds richness.
Heavy whipping cream: Helps bring the dough together with a smooth texture.
Vanilla extract: Adds a warm, sweet aroma to both pastry and filling.
Almond flour: The star of the frangipane filling, lending a lovely nutty flavor.
Salted butter (softened): For a creamy and rich filling that complements the tartness of the berries.
Eggs: Provide structure and moisture in the almond filling.
Sugar: Sweetens the frangipane filling perfectly without overpowering.
Fresh raspberries: Bright, juicy, and naturally tart for topping the tart.
Apple or apricot jelly: Melted and brushed over the berries for that glossy finish and added sweetness.

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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 Spicy Raspberry Tart Recipe is how adaptable it is. Whether you want to add a little twist or tailor it to suit your taste buds, there’s plenty of room for creativity without losing the classic French charm.

Variation: For a fun spicy kick, try adding a pinch of cayenne pepper or ground chili flakes to the frangipane filling. I love how the subtle heat contrasts with the sweet raspberries—it adds unexpected depth and warms your palate perfectly.
Seasonal Twist: Sometimes I swap fresh raspberries for blackberries or a mixed berry medley depending on what’s in season. This keeps the tart fresh and vibrant all year round.
Dietary Option: If you want to make it dairy-free, you can replace the butter in the pastry and filling with plant-based butter alternatives. Just be sure they’re firm and cold when mixing the dough to keep that flaky texture.

Step-by-Step: How I Make Spicy Raspberry Tart Recipe

A slice of raspberry tart is shown on a white plate with floral patterns and blue and gold edges. The tart has three layers: the bottom is a light golden crust with a slightly crumbly texture, the middle layer is a thin pale yellow filling, and the top layer is covered with fresh, bright red raspberries arranged closely together. The slice is placed on a white marbled surface with a blurred view of a similar tart in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Creating the Perfect Pastry Dough

Start by mixing the all-purpose flour, powdered sugar, and salt in a large bowl. Then, cut in the cold butter until the mixture looks like coarse crumbs—that’s the key to a flaky crust! Add in the egg yolk, heavy whipping cream, and vanilla extract, and gently bring the dough together just until it forms. Don’t overwork it! Wrap it tightly in plastic wrap and chill it in the fridge for at least 30 minutes. This resting time helps relax the gluten and keeps the pastry tender.

Step 2: Whipping Up the Almond Frangipane Filling

While your dough chills, beat together the softened butter and sugar until creamy and light. Add the eggs one at a time, blending thoroughly after each addition, then stir in the almond flour and vanilla extract. The mixture will be smooth, rich, and slightly fluffy—this almond filling brings such lusciousness to the tart, it’s irresistible!

Step 3: Blind Bake the Tart Shell

Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out your chilled dough to fit a 9-inch tart pan. Transfer carefully and press the dough into all corners and edges. Prick the base with a fork to keep it from puffing up. Line the shell with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment, and bake for another 5 minutes until the crust turns a lovely light golden. This step ensures you get a crisp, perfectly baked base that won’t get soggy once filled.

Step 4: Assemble and Bake the Tart

Spread the almond frangipane filling evenly over the warm, prebaked tart shell. Pop it back in the oven and bake for 20 to 25 minutes until the filling is set and gently golden on top. You’ll know it's ready when it feels firm to the touch but still has a slight give, like a perfectly baked custard.

Step 5: Cool, Top, and Glaze

Once out of the oven, let the tart cool completely on a wire rack. This cooling step is important to prevent the jelly glaze from melting off the raspberries and to let the flavors settle. When fully cooled, arrange fresh raspberries evenly across the top—this fresh fruit creates a stunning, naturally vibrant look. Warm the apple or apricot jelly gently in a small saucepan over low heat until smooth and liquid. Using a pastry brush, glaze the raspberries with this shiny coat, adding both a beautiful gloss and just the right touch of sweetness to finish.

Step 6: Serve and Enjoy!

Chill briefly if you like, then slice into eight generous wedges and serve. This tart is a delightful centerpiece with its crisp crust, creamy almond filling, fresh berries, and glossy finish — a dazzling tribute to French baking that invites sharing and savoring!

Top Tip

Every element in this Spicy Raspberry Tart Recipe requires a little care to shine, so here are my favorite tips to get the best result every time.

Chilled Butter is Key: For the pastry dough, using cool butter that’s soft but not melting keeps the crust tender and flaky, which I learned makes all the difference.
Don't Skip Blind Baking: Blind baking the crust prevents sogginess—trust me, that crisp base is worth the extra step after a few trial-and-error attempts.
Use Fresh Raspberries: Fresh, ripe raspberries add that perfect burst of flavor and juiciness that frozen just can’t compete with.
Gentle Glazing: When applying the jelly glaze, using a light hand prevents breaking the berries and keeps that glossy finish flawless.

How to Serve Spicy Raspberry Tart Recipe

A close-up of a golden brown tart crust with a scalloped edge, showing a clear, even texture with small fork holes across the surface and slight cracks near the center. It is held carefully by two woman's hands with red nail polish, one at the top left and the other at the bottom right. The tart shell rests on a dark round tart pan, and the background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a beautiful final touch, consider sprinkling a light dusting of powdered sugar right before serving. Fresh mint leaves or a few edible flowers can add a delicate pop of color and freshness. If you enjoy a hint of heat to complement the sweetness, a tiny pinch of finely grated chili zest on the tart just before serving adds an intriguing spice note that elevates this classic dessert.

Side Dishes

This tart pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream to balance the almond richness. For a more sophisticated pairing, a glass of chilled dessert wine like Sauternes or a cup of fresh mint tea can complement the delicate flavors without overpowering them.

Make Ahead and Storage

Storing Leftovers

Once your Spicy Raspberry Tart has cooled, cover it loosely with plastic wrap or store in an airtight container. Keep it refrigerated and enjoy within 2 days for the best texture and freshness.

Freezing

This tart is best enjoyed fresh. Because of the delicate frangipane and fresh raspberries, freezing is not recommended as it can negatively affect texture and flavor.

Reheating

If you prefer to serve the tart slightly warm, reheat slices gently in a preheated oven at 300°F (150°C) for about 5-7 minutes. Avoid microwaving as it can make the crust soggy and the berries mushy.

Frequently Asked Questions:

Can I make the tart crust ahead of time?

Yes! You can prepare the pastry dough up to 24 hours in advance. Just wrap it tightly in plastic wrap and keep it refrigerated until you're ready to roll it out and bake.

What can I use instead of almond flour in the frangipane?

Almond flour is essential for the classic flavor and texture of frangipane. However, finely ground hazelnuts or cashews can be used as a substitute, but it will alter the taste slightly.

Can I use frozen raspberries for the tart?

Fresh raspberries are highly recommended for the topping because frozen berries release extra moisture, which can make the tart soggy. If frozen raspberries are your only option, thaw and drain them well before arranging.

Why is blind baking important for this tart?

Blind baking ensures the crust sets and becomes crisp before adding the moist frangipane and fruit toppings. This prevents a soggy bottom and keeps the tart nice and sturdy.

Final Thoughts

This Spicy Raspberry Tart Recipe is a beautiful blend of buttery, nutty, and sweet-tart flavors that feels both timeless and special. Whether you're serving it for a festive occasion or a cozy afternoon treat, it brings the charm of French patisserie right into your home kitchen. Don't be intimidated by its elegance—the steps are straightforward and the joy of biting into that perfectly crisp crust with juicy raspberries on top makes all the effort so worthwhile. Happy baking!