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: MediumServings
9"
tartPrep time
25
minutesCooking time
35
minutesThis 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.
CategoriesFrench