Raspberry Frangipane Tart

Cuisine Dessert, Pastry, Tart
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 -10
Author Alida Ryder


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


  • 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.