Raspberry Frangipane Tart

Course Dessert

Cuisine French

Keyword almonds, baking, raspberry, tart

Prep Time 20

Cook Time 25

Servings slices

Calories 715kcal

Author Bruce and Dina

In a food processor or large mixing bowl, combine all-purpose flour, granulated sugar, salt and chilled unsalted butter until it resembles coarse crumbs.
1 ¼ cups flour, 1 ⅓ cups sugar, ¼ tsp salt, 8 Tbls. butter
Add the egg yolk and cold water, mixing until the dough forms.
1 egg yolk, 2 tbls water
Shape the dough into a disc, wrap in plastic wrap or cling film, and chill for 30 minutes.

Cream the unsalted butter and granulated sugar in a large bowl using an electric mixer.
8 Tbls butter, ¼ cup sugar
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.
2 Eggs, 1 teaspoon almond extract, 8 oz Almond Paste, ⅓ cup flour

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.
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.
Once chilled, place the tart pan on a baking sheet and bake for about 20 minutes, or until the crust is set and dry-the crust will finish baking with the filling.

Spread the raspberry jam evenly over the crust
½ cup raspberry jam
Spread the almond cream evenly over the raspberry jam.
Evenly layer the sliced almonds over the top of the tart.
½ cup almonds
Bake in a preheated oven at 350°F for 25–30 minutes or until the top is golden brown and the filling is set.