Name: Foolproof Raspberry Frangipane Tart
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 50 min
Cuisine: French
Ingredients: 1 cup plus 1 tablespoon unbleached all-purpose flour; 1/2 cup fine almond flour; 2 tablespoons granulated sugar; 1/2 teaspoon fine sea salt; 8 tablespoons cold unsalted butter, cut into cubes; 2 egg yolks; 1 tablespoon cold water; 4 tablespoons unsalted butter, at room temperature; 1/2 cup granulated sugar; 1 cup plus 2 tablespoons fine almond flour; 2 tablespoons unbleached all-purpose flour; 1/4 teaspoon fine sea salt; 2 large eggs; 2 teaspoons almond extract; 1 pint fresh raspberries; Powdered sugar, for serving

I make this Foolproof Raspberry Frangipane Tart when I want a dessert that feels elegant but still comes together in a very approachable way. I love how the buttery almond crust holds a creamy frangipane filling, while the raspberries add a bright, juicy contrast that makes every slice feel balanced and special.

Why You’ll Love This Recipe

I love this recipe because it looks bakery-worthy without feeling complicated. The almond crust is tender and rich, the frangipane filling bakes up soft and fragrant, and the raspberries bring a fresh tartness that keeps the dessert from feeling too heavy. I also like that this tart works beautifully for dinner parties, holidays, afternoon tea, or a simple homemade treat when I want something a little more refined.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 cup plus 1 tablespoon unbleached all-purpose flour

1/2 cup fine almond flour

2 tablespoons granulated sugar

1/2 teaspoon fine sea salt

8 tablespoons cold unsalted butter, cut into cubes

2 egg yolks

1 tablespoon cold water

For the filling:

4 tablespoons unsalted butter, at room temperature

1/2 cup granulated sugar

1 cup plus 2 tablespoons fine almond flour

2 tablespoons unbleached all-purpose flour

1/4 teaspoon fine sea salt

2 large eggs

2 teaspoons almond extract

1 pint fresh raspberries

Powdered sugar, for serving

Directions

I start by preheating the oven to 375°F (190°C).

To make the crust, I pulse the all-purpose flour, almond flour, sugar, and salt in a food processor until everything is combined. I add the cold butter and pulse again until the mixture looks shaggy.

In a small bowl, I whisk the egg yolks with the cold water. I pour that into the food processor and pulse just until the dough forms large chunks.

I press the dough evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Then I prick it all over with a fork and freeze it for 15 minutes.

I place the tart pan on a baking sheet and bake the crust for about 20 minutes, until it is lightly golden. I let it cool for 15 minutes, then I reduce the oven temperature to 350°F.

For the filling, I process the room-temperature butter, sugar, almond flour, all-purpose flour, and salt until blended. Then I add the eggs and almond extract and process until the mixture is smooth and creamy.

I spread the filling into the pre-baked crust and smooth the top. Then I scatter the raspberries evenly over the filling.

I bake the tart for 35 to 40 minutes, until the filling is puffed and golden. I don’t worry if the center still feels slightly soft because it will continue to set as it cools. I transfer the tart to a rack, let it cool, dust it with powdered sugar, and slice it into wedges for serving.

Servings and timing

I get 8 servings from this tart, which makes it a great dessert for sharing.

Prep Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 110 minutes

Calories: 469 kcal per serving

Servings: 8 servings

Variations

I like to change this tart in a few simple ways depending on the season or the occasion. I sometimes swap the raspberries for blackberries, sliced strawberries, or cherries for a different fruit flavor. When I want a little more texture, I sprinkle sliced almonds over the top before baking. I also like adding a little lemon zest to the frangipane when I want the filling to taste brighter and fresher. For a deeper flavor, I sometimes use vanilla extract with the almond extract or add just a small splash of both.

Storage/Reheating

I store any leftover tart covered in the refrigerator for up to 3 days. The crust stays best when I keep the tart in a container or wrap it loosely once it has fully cooled.

When I want to serve it again, I usually let a slice sit at room temperature for about 20 to 30 minutes so the filling softens slightly. If I prefer it a little warmer, I reheat a slice in a low oven at 300°F for about 8 to 10 minutes. I avoid microwaving it too long because the texture can become too soft.

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FAQs

Can I make this tart ahead of time?

Yes, I can make this tart a day ahead and keep it in the refrigerator. I find that it slices nicely once it has fully cooled and rested.

Can I use frozen raspberries instead of fresh?

Yes, I can use frozen raspberries, but I try not to thaw them first because they can release too much moisture. I scatter them on frozen and bake the tart as directed, adding a few extra minutes if needed.

Do I need a food processor for this recipe?

No, I do not absolutely need one. I can make the crust by cutting the butter into the dry ingredients with a pastry cutter or my fingers, and I can mix the filling by hand or with a mixer until smooth.

How do I know when the tart is done baking?

I look for a golden top and a filling that is puffed around the edges. I expect the center to still feel slightly soft, but not liquid, because it will firm up as it cools.

Can I freeze this tart?

Yes, I can freeze it after baking and cooling. I wrap it well and freeze it for up to 1 month. I thaw it in the refrigerator overnight before serving.

Conclusion

I love how this Foolproof Raspberry Frangipane Tart brings together a crisp buttery crust, rich almond filling, and vibrant berries in one beautiful dessert. It feels classic and impressive, but I find the process simple enough to make at home whenever I want something elegant, flavorful, and truly satisfying.

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