Why You’ll Love It

This raspberry almond tart brings the elegance of French-style pastries to your kitchen with its creamy almond frangipane filling, vibrant raspberry flavor, and buttery tart crust. Inspired by desserts fit for an Italian nobleman, it’s a recipe you’ll return to, even if it’s your first time tackling a frangipane recipe. Perfect for afternoon tea, special occasions, or simply to enjoy with a scoop of vanilla ice cream, this tart is a true delight.

Ingredients for Raspberry Tart:

For the Tart Crust (Pâte Sablée):

• Flour: Forms the structure of the pastry case.
• Butter, chilled: Ensures a tender, flaky tart shell.
• Granulated sugar: Adds sweetness without overpowering.
• Egg yolk: Contributes to a smooth, cohesive pastry dough.
• Cold water: Helps bind the ingredients into a smooth dough.

For the Frangipane Filling:

• Raspberry jam: A sweet and tangy layer that complements the frangipane filling.
• Almond Paste: The key to rich almond flavors and a soft texture.
• Butter, at room temperature: Creates a creamy, luscious almond filling.
• Granulated sugar: Balances the nutty richness of the almond paste.
• Eggs: Provide structure to the almond cream.
• Almond extract: Enhances the almond-flavored pastry cream for depth.
• Sliced Almonds: Adds a crunch, and a nutty flavor.

For the Topping:

• Powdered sugar: For an elegant finish.

How to Make the Raspberry  Tart:

Step 1: Prepare the Tart Crust

1. In a food processor or large mixing bowl, combine all-purpose flour, granulated sugar, and chilled unsalted butter until it resembles coarse crumbs.
2. Add the egg yolk and cold water, mixing until the dough forms.
3. Shape the dough into a disc, wrap in plastic wrap or cling film, and chill for 30 minutes.

Step 2: Make the Frangipane Filling

1. Cream the unsalted butter and granulated sugar in a large bowl using an electric mixer.
2. Add the large eggs, one at a time, followed by the almond extract. Stir in the almond paste. Add the flour & mix until the mixture is smooth.

Step 3: Roll Out the & Bake the Crust

1. Preheat the oven to 375°F. On a lightly floured surface, use a lightly floured rolling pin to roll the dough into an 11-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, easing it into the corners and pressing gently along the edges.
2. Roll the rolling pin over the top of the pan to trim any excess dough. Refrigerate the tart shell for at least 30 minutes or freeze for 15 minutes to ensure the dough stays firm.
3. Once chilled, place the tart pan on a baking sheet and bake for about 20 minutes, or until the crust is set and dry. 

Step 4: Assemble and finish baking

1. Spread the raspberry jam evenly over the crust
2. Spread the almond cream evenly over the raspberry jam.
3. Evenly layer the sliced almonds over the top of the tart.
4. Bake in a preheated oven at 350°F for 25–30 minutes or until the top is golden brown and the filling is set.

Step 5: Sprinkle with powdered sugar and serve

1. Once cooled, sprinkle the tart with powdered sugar

Storage Tips

• Refrigerator: Store in an airtight container for up to 3 days. Allow it to come to room temperature before serving for the best results.
• Freezer: Wrap in plastic wrap and aluminum foil (without the raspberry topping) and freeze for up to 2 months.

This raspberry frangipane tart recipe is a celebration of simple ingredients, rich almond paste, and tart raspberries—a treat that feels both luxurious and comforting!