Raspberry Almond Frangipane Tart

by Mai-Li
raspberry frangipane tart

Michael and I celebrated our 5-year wedding anniversary with the usual traditions: pick up a couple of paletas, and visit Encanto Park–where we had our wedding. I also made a raspberry frangipane tart to celebrate. Grateful for the laughs and companionship–and here’s to many more years.

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Raspberry Almond Frangipane Tart

Course: DessertDifficulty: Medium
Servings

9"

tart
Prep time

25

minutes
Cooking time

35

minutes

This recipe is based on Shirl Gard’s Raspberry Almond Frangipane Tart.

Ingredients

  • Tart Shell

  • 1 prepared and unbaked 9″ Almond Sablé Tart Shell

  • Mixing Bowl

  • 85g blanched almond flour

  • 85g granulated sugar

  • 110g unsalted butter, softened

  • ½ teaspoon almond extract

  • 88g or 4 large egg yolks

  • 45g cake flour, sifted

  • Toppings (see “notes”)

  • 180g raspberry preserves (reduced sugar recommended)

  • 340g fresh raspberries

  • 45g sliced almonds

  • Equipment Used

  • Stand mixer

  • Small offset spatula

Directions

  • Frangipane
  • Add almond flour, sugar, and butter to mixing bowl. Mix with paddle on low speed until incorporated.
  • Add almond extract, then egg yolks, one at a time, with mixer running on medium speed.
  • Pulse in cake flour on low speed until mixture is smooth. Scrape down the sides of the bowl and scrape up the bottom of the bowl and mix in.
  • Refrigerate until needed. Let come to room temperature when ready to use.
  • Tart Assembly
  • Spread raspberry preserves in a thin layer on the bottom of the frozen, prepared tart shell. Chill in the freezer to make it easy to spread the frangipane.
  • Place dollops of the frangipane filling on top of the preserves. Using a small offset spatula or the back of a spoon, gently spread the frangipane in an even layer. Be careful not to disturb the preserves.
  • Arrange the raspberries in neat concentric rows about ¼” apart, making sure there is frangipane between them. Gently press them into the frangipane.
  • Scatter sliced almond between the raspberries across the top of the tart.
  • Bake
  • Bake at 350°F for 55-60 minutes, until the frangipane filling is set and a wooden skewer tests clean. The crust should be a golden brown.

Notes

  • While this recipe uses raspberry preserves and fresh raspberries, you can experiment and try any combination of jam with fresh fruits like berries and stone fruits.
  • When using Frangipane Filling with berries or other fruit, the tart shell should be about half full of filling before adding the berries; the filling will rise up around the berries as the tart bakes.
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