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Home » Recipes » Dessert Recipes » Raspberry Frangipane Tart

Raspberry Frangipane Tart

February 19, 2013 by Alida Ryder 19 Comments

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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

4.24 from 13 votes
Print Pin Rate
Cuisine: Dessert, Pastry, Tart
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 8 -10
Author: Alida Ryder

Ingredients

for the pastry

  • 200 g flour
  • 50 g icing sugar
  • 125 g cold butter diced
  • 1 egg yolk
  • 3-4 tablespoons ice water

for the filling

  • 150 g butter room temperature
  • 150 g caster sugar
  • 2 ml almond essence
  • 2 eggs + 1 egg yolk
  • 150 g ground almonds
  • 50 g flour
  • 200 g raspberries
  • 5 tablespoons raspberry preserves/jam

Instructions

  • To make the pastry, combine the flour, icing sugar and butter in a food processor and pulse until the mixture resembles chunky breadcrumbs.
  • 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.
  • Remove from the processor and wrap in clingfilm. Place in the fridge and allow to chill for 30 minutes.
  • Pre-heat the oven to 180°c.
  • When the pastry has chilled, roll out to fit your tart dish and line the bottom and sides.
  • To make the frangipane filling, cream together the butter and sugar until light and fluffy.
  • Add the essence, eggs and egg yolk and mix until combined.
  • Fold in the ground almonds and flour and set aside.
  • Spread the raspberry preserves over the pastry (to cover the bottom surface) and dollop on the Frangipane mixture.
  • Spread and smooth the creamy filling and dot the surface with the fresh raspberries.
  • Place the tart in the oven and allow to bake for 30 minutes.
  • When the tart is baked, remove from the oven and allow to come to room temperature before serving.

 

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Filed Under: Dessert Recipes Tagged With: Dessert, frangipane, frangipane tart, pastries, Pastry, raspberries, Raspberry frangipane tart, raspberry tart, Tart

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Comments

  1. Moira

    November 24, 2019 at 11:33 PM

    Superb – on first making, it went down a treat. I usually like to try a dessert out before serving to guests but took a chance on this one! Great balance of almond & raspberry, beautifully crisp buttery pastry. Served simply with single cream & my husband of 31 years said ‘although you’ve made many great puddings, this was the best dessert you’ve made – apart from the lemon tart you made me’ (this was the first romantic meal I had ever made him when we were getting to know each other, so obviously starry eyed that night!). A real winner! As an aside, I found it took 45 mins to bake to perfection.

    Reply
  2. Brooke Capps

    July 4, 2017 at 9:08 AM

    Any chance you could supply American measurements? Really appreciate it!

    Reply
    • Alida Ryder

      July 5, 2017 at 3:15 PM

      I don’t have the US measurements to hand but you could have a look at my conversion chart: http://simply-delicious-food.com/conversion-chart/

      Reply
  3. Lucy P

    September 14, 2016 at 11:59 AM

    Can you freeze it? or make it in advance?

    Reply
    • Alida Ryder

      September 15, 2016 at 8:14 AM

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

      Reply
  4. Vicki

    July 9, 2016 at 12:49 PM

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

    Reply
    • Alida Ryder

      July 10, 2016 at 9:06 AM

      Plain flour.

      Reply
  5. Rachel O

    August 24, 2015 at 5:39 PM

    What size tin would you recommend for this recipe please?

    Reply
    • Alida Ryder

      August 25, 2015 at 9:51 AM

      I think a 22cm tart pan should be perfect.

      Reply
  6. Cooking

    April 11, 2015 at 11:43 AM

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

    Reply
    • Alida Ryder

      April 20, 2015 at 9:42 AM

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

      Reply
  7. Alida Ryder

    November 4, 2013 at 2:03 PM

    Yes, it’s powdered sugar.

    Reply
  8. LoveToCook

    November 2, 2013 at 4:01 AM

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

    Reply
  9. Hemi

    March 5, 2013 at 4:25 PM

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

    Reply
    • Alida Ryder

      March 6, 2013 at 12:17 PM

      So glad you liked it!

      Reply
  10. Turning the Pages

    February 24, 2013 at 11:06 PM

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

    Reply
    • Alida Ryder

      February 25, 2013 at 8:16 AM

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

      Reply
  11. meghan silva

    February 20, 2013 at 12:37 PM

    This looks sooooo delicious , have to try it.

    xo Meg

    http://meghansilva.blogspot.com

    Reply
  12. Emma

    February 19, 2013 at 6:49 PM

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

    Reply

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