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Raspberry Frangipane Tart

 In Dessert


Raspberry Frangipane Tart

There are few desserts/pastries that are sure to impress like a well-made Frangipane tart. I am beyond in love with the subtle almond flavour the Frangipane cream filling adds. Add some tart, juicy berries and a thin, crisp crust and you have pastry perfection.

Raspberry Frangipane Tart

I’ve made Frangipane before but used Nectarines and although this is an equally delicious way of making this tart, the raspberries add an incredible dimension of flavour that can only be achieved with slightly sour fruit. I decided to spread a thin layer of good quality raspberry preserves on the pastry before adding the filling to pump up the raspberry flavour.

Raspberry Frangipane Tart

I served this as dessert when we had guests last week and everyone raved about how phenomenal it was. Probably my favourite dessert at the moment and I can’t wait to bake it again. Definitely a show stopper.

Raspberry Frangipane Tart

Raspberry Frangipane Tart
Prep time
Cook time
Total time
Cuisine: Dessert, Pastry, Tart,
Serves: 8-10
for the pastry
  • 200g flour
  • 50g icing sugar
  • 125g cold butter, diced
  • 1 egg yolk
  • 3-4 tablespoons ice water
for the filling
  • 150g butter, room temperature
  • 150g caster sugar
  • 2ml almond essence
  • 2 eggs + 1 egg yolk
  • 150g ground almonds
  • 50g flour
  • 200g raspberries
  • 5 tablespoons raspberry preserves/jam
  1. To make the pastry, combine the flour, icing sugar and butter in a food processor and pulse until the mixture resembles chunky breadcrumbs.
  2. Add the egg yolk and with the motor running, add the ice water, spoon by spoon until the pastry comes together and forms a ball.
  3. Remove from the processor and wrap in clingfilm. Place in the fridge and allow to chill for 30 minutes.
  4. Pre-heat the oven to 180°c.
  5. When the pastry has chilled, roll out to fit your tart dish and line the bottom and sides.
  6. To make the frangipane filling, cream together the butter and sugar until light and fluffy.
  7. Add the essence, eggs and egg yolk and mix until combined.
  8. Fold in the ground almonds and flour and set aside.
  9. Spread the raspberry preserves over the pastry (to cover the bottom surface) and dollop on the Frangipane mixture.
  10. Spread and smooth the creamy filling and dot the surface with the fresh raspberries.
  11. Place the tart in the oven and allow to bake for 30 minutes.
  12. When the tart is baked, remove from the oven and allow to come to room temperature before serving.

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 16 comments
  • Lucy P

    Can you freeze it? or make it in advance?

    • Alida Ryder

      You could definitely make it in advance. Up to a day ahead is ideal.

  • Vicki

    Hi, do you use self raising or plain flour?
    Thank you

  • Rachel O

    What size tin would you recommend for this recipe please?

  • Cooking

    Do you not need to cook the pastry before putting the filling in? Thanks

    • Alida Ryder

      You could but I never do and it always comes out beautifully.

  • Alida Ryder

    Yes, it’s powdered sugar.

  • LoveToCook

    Hi, this looks fantastic. Can you tell me what icing sugar is? Is that powdered sugar?

  • Hemi

    I made this over the weekend and it was “simply delicious”!! Thank you

  • Turning the Pages

    This looks super yummy! I’m going to have to make it for my hubby soon he loves anything with almonds in it!

    • Alida Ryder

      I hope he likes it. My family went nuts for it!

  • meghan silva

    This looks sooooo delicious , have to try it.

    xo Meg

  • Emma

    Thanks Alida! You’ve just solved my dessert option for a dinner party this weekend!

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