Description
This Foolproof Raspberry Frangipane Tart combines a buttery almond crust with a rich, creamy almond filling topped with fresh raspberries. Perfectly baked to golden perfection, this elegant dessert offers a delightful balance of nutty flavors and fruity brightness, making it an impressive treat for special occasions or weekend indulgences.
Ingredients
For the Crust
- 1 cup plus 1 tablespoon unbleached all-purpose flour
- ½ cup fine almond flour
- 2 tablespoons granulated sugar
- ½ teaspoon fine sea salt
- 8 tablespoons cold unsalted butter (1 stick), cut into cubes
- 2 egg yolks
- 1 tablespoon cold water
For the Filling
- 4 tablespoons unsalted butter, at room temperature
- ½ cup granulated sugar
- 4 ounces fine almond flour (1 cup plus 2 tablespoons)
- 2 tablespoons unbleached all-purpose flour
- ¼ teaspoon fine sea salt
- 2 large eggs
- 2 teaspoons almond extract
Topping
- 1 pint fresh raspberries
- Powdered sugar, for dusting
Instructions
- Make the crust: Pulse the all-purpose and almond flours, sugar, and salt in a food processor until combined, about 30 seconds. Add the cold cubed butter and pulse for another 15 seconds until the mixture is shaggy. Whisk egg yolks with cold water and add to the mixture, pulsing just until the dough forms large chunks.
- Shape and chill the crust: Transfer the dough into a 9-inch tart pan with a removable bottom. Press it evenly into the bottom and up the sides. Prick the dough all over with a fork and place the pan in the freezer for 15 minutes to firm up.
- Bake the crust: Place the tart pan on a cookie sheet and bake in a preheated 375°F (190°C) oven until the edges are set and lightly golden, about 20 minutes. Remove and cool for 15 minutes. Reduce oven temperature to 350°F (175°C).
- Make the filling: In the food processor, combine the softened butter, sugar, almond flour, all-purpose flour, and salt and pulse until blended. Add the eggs and almond extract and process until the filling is smooth and creamy, about 45 seconds.
- Fill and top tart: Spread the filling evenly into the baked tart shell and smooth with a spatula. Arrange fresh raspberries evenly on top of the filling.
- Bake the tart: Bake at 350°F (175°C) until the top is puffed and golden, approximately 35-40 minutes. The filling may not fully set but will firm up as it cools. Transfer the tart to a wire rack to cool completely.
- Serve: Once cooled, dust the tart with powdered sugar and slice into wedges for serving. Enjoy your delicious raspberry frangipane tart!
Notes
- Ensure the butter for the crust is very cold to achieve a flaky texture.
- Freezing the dough before baking helps prevent shrinking and maintains shape.
- Fresh raspberries are preferred for the best flavor and texture.
- The filling might look slightly unset right after baking but will firm as it cools.
- Use a tart pan with a removable bottom for easy removal and neat presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French