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This raspberry almond tart is a variation of the classic British Bakewell tart. It has a nutty, almond crust covered with a layer of homemade raspberry jam. Then topped with light, fluffy almond frangipane cream. It's baked to perfection and then topped with fresh raspberries. This tart is a stunner in both flavor and presentation!
This raspberry almond tart is super easy to make and both the filling and tart crust come together in minutes in afood processor! Since the ingredients for both the crust and filling are similar, you don't even have to clean it out in between! [perfect for lazy people like me]
You might also like these chocolate raspberry cookies or these raspberry cupcakes!
Jump to:
- Ingredient Notes
- What is Frangipane Filling?
- How to Make Homemade Raspberry Jam
- How to Make a Frangipane Tart
- Recipe FAQ's
- Tips for Success!
- More Recipes You Might Like!
- Recipe Card
- Comments
Ingredient Notes
You only need a few simple ingredients to make this raspberry frangipane tart!
- Almond flour crust- I like to use this almond flour short crust, but you could also useflaky pie crust, or acookie crust like the one from this custard tart!
- Fresh raspberries - I like to use fresh raspberries to top the tart and to make homemade raspberry jam!
The complete list of ingredients and amounts is located in therecipe card below.
What is Frangipane Filling?
Frangipane is an almond-flavored pastry cream used as a filling in desserts and classic French-style pastries. It's a super simple filling that comes together easily and bakes to perfection! When raw, it's a smooth silky cream but bakes up to a light, cake-like texture.
Frangipane can also be used in pastries like croissants and stollen.
Frangipane tarts can be made with any kind of fruit you like! This raspberry frangipane tart is perfect for summer, but mycranberry frangipane tartis perfect for winter! But you can also substitute other berries, apples or pears, even stone fruits!
How to Make Homemade Raspberry Jam
Making homemade raspberry jam is super easy! You only need a couple of ingredients!
- Fresh or frozen raspberries
- Granulated sugar
- Lemon juice
I recommend making the jam the night before you want to make the tart to save you some time, but the same day will work fine. However, if you don't feel like making homemade jam, store-bought is fine! My favorite store-bought raspberry jam isBonne Maman.
How to Make a Frangipane Tart
Add the flour, almond flour, powdered sugar, and butter to the food processor and pulse until a shaggy dough forms.
Add in the egg and almond extract and pulse until the dough comes together in large chunks.
Dump the dough into a 9-inch tart pan with a removeable bottom. Press the dough evenly into bottom and up the sides of the pan. Lightly prick the dough with a fork and then place in the freezer for 20-30 minutes to firm up.
While the crust is chilling, preheat the oven to 400°F.
Place the tart pan on a baking sheet and then place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights (uncooked rice or dry beans also work great).
Bake at 400°F for 15 minutes. Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 5-10 minutes or until the bottom of the crust is dry and slightly brown.
Remove from the oven and let cool slightly while you prepare the filling.
Reduce the oven temperature to 350°F.
Add all of the filling ingredients to the food processor and pulse until the filling is smooth and creamy.
Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Then spoon the frangipane filling over top of the jam.
Bake the cranberry almond tart at 350°F for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Bake the raspberry tart at 350°F for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the tart from the oven and allow it to cool completely.
Then top with fresh raspberries and dust with powdered sugar!
Recipe FAQ's
How long does this tart last?
This raspberry tart is best eaten the same day, but will keep in the fridge for up to 3 days.
Can I use a different type of fruit?
Yes! It would also be delicious with blackberries, blueberries, or strawberries!
Can I use frozen raspberries instead of fresh?
You can use frozen raspberries for the jam, but you need fresh berries for the garnish.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
- Cranberry Almond Frangipane Tart
- Chocolate Raspberry Macarons with Chambord
- Easy Strawberry Basil Galette
- Cherry Cobbler with Biscuit Topping
If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. And if you want more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook!
Recipe Card
Raspberry Almond Frangipane Tart
4.98 from 40 votes
This raspberry almond tart has a nutty, almond crust covered with a layer of homemade raspberry jam. Then topped with light, fluffy almond frangipane cream. It's baked to perfection and then topped with fresh raspberries.
Print Pin
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour
Chilling Time: 30 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings: 8 slices
Author: Kyleigh Sage
Special Equipment
Need Metric Measurements?Use the options below to toggle between cups and grams!
Ingredients
Raspberry Jam
- 2 cups raspberries, fresh or frozen
- ½ cup granulated sugar
- 1 teaspoon lemon juice
Almond Crust
- ¾ cup almond flour
- ½ cup all purpose flour
- ½ cup powdered sugar
- 6 tablespoons unsalted butter, cold
- 1 large egg yolk
- ½ teaspoon almond extract
- ¼ teaspoon kosher salt
Frangipane Filling
- 1 ¼ cup almond flour
- 2 tablespoons all purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, room temperature
- 1 large egg
- 1 large egg white
- 1 teaspoon almond extract
- ½ teaspoon vanilla, extract
- ¼ teaspoon kosher salt
For Serving
- 2 cups fresh raspberries
- powdered sugar, for dusting
Instructions
Raspberry Jam
Add all of the jam ingredients to a large saucepan over medium-low heat.Allow the jam to simmer for 20-30 minutes, stirring frequently until thickened.
Remove from the heat and let cool slightly while you make the crust.
Almond Crust
Add the flour, almond flour, powdered sugar, butter, and salt to the food processor and pulse until a shaggy dough forms. Add in the egg yolk and almond extract and pulse until the dough comes together in large chunks.
Dump the dough into a 9-inch tart pan with a removeable bottom. Press the dough evenly into bottom and up the sides of the pan. Lightly prick the dough with a fork and then place in the freezer for 20-30 minutes to firm up.
While the crust is chilling, preheat the oven to 400°F.
Place the tart pan on a baking sheet and then place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights (uncooked rice or dry beans also work great).
Bake at 400°F for 15 minutes. Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 5-10 minutes or until the bottom of the crust is dry and slightly brown.
Remove from the oven and let cool slightly while you prepare the filling.
Reduce the oven temperature to 350°F.
Frangipane Filling
Add all of the filling ingredients to the food processor and pulse until the filling is smooth and creamy. (no need to clean the food processor after making the crust as the ingredients are so similar)
Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Spoon the almond cream over the jam. Gently spread it to the edges of the tart, and smooth out the surface.
Bake the tart at 350°F for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the tart from the oven and allow it to cool completely.
Top with fresh raspberries and lightly dust with powdered sugar.
Notes
To make gluten free, substitute the flour in the crust with almond flour. And substitute the flour in the filling with 1 tablespoon of cornstarch.
Nutrition
Serving: 1 | Calories: 556kcal | Carbohydrates: 55g | Protein: 10g | Fat: 36g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 166mg | Potassium: 150mg | Fiber: 8g | Sugar: 37g | Vitamin A: 706IU | Vitamin C: 20mg | Calcium: 92mg | Iron: 2mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Category | Dessert
Cuisine | French
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