Frangipane tart with a buttery French pâte sablée, a rich almond filling, and juicy raspberries for the easiest bakery-style tart at home.
Frangipane tart (tarte amandine) is the classic French almond tart I make as a French baker—simple dough, one bowl frangipane, and a golden bake every time.
This French almond tart is an easy frangipane tart recipe that works with raspberries, pears, apples, or apricots, and stores well in the fridge (yes, you can freeze it too).
Why you'll love this recipe
- Buttery crisp crust + soft almond frangipane center
- One bowl filling, no complicated steps
- Works with many fruits and looks bakery-pretty with minimal effort
Ingredients you need
- Flour: All-purpose flour for a sturdy, easy-to-roll tart crust.
- Sugar: Granulated sugar for the filling and powdered sugar for the crust.
- Almond flour: Finely ground blanched almonds for a rich, classic frangipane texture.
- Salt: A small pinch to balance sweetness and enhance almond flavor.
- Butter: Cold, unsalted butter cut into cubes for a flaky crust and a creamy filling.
- Egg: One large egg at room temperature to bind the dough and enrich the frangipane.
- Flavoring: Vanilla extract, orange blossom water, or rum for subtle French aroma.
- Fruit: Raspberries, strawberries, or other fresh or frozen fruits (pear, apple, apricot).
Tips for this recipe
- Chill the dough: Rest the tart crust in the fridge to prevent shrinking during baking.
- Don’t overmix the frangipane: Mix just until smooth to keep the filling tender.
- Use cold butter for the crust: This helps create a flaky, crisp base.
- Leave space at the edges: Frangipane puffs as it bakes, so don’t overfill.
- Bake until lightly golden: The center should be set but still soft, not dry.
How to make frangipane tart
This frangipane tart is made with my homemade sweet shortcrust pastry, the same pâte sablée I use for all my French tarts.
Mix the flour, powdered sugar, almond flour, and salt in a bowl.
Rub in the cold butter with your fingertips until the mixture looks sandy. Add the egg, bring the dough together, wrap, and chill for 20 minutes.
The filling comes from my classic almond cream recipe, a simple frangipane I’ve been using for years in French pastries.
Cream the softened butter and sugar until smooth. Add the egg and vanilla, orange blossom, or rum, then mix briefly.
Incorporate the almond flour and mix until creamy. Keep chilled until ready to use.
Roll out the dough and line a tart pan or perforated tart ring. Spread the frangipane evenly over the base.
Add the raspberries and sprinkle with sliced almonds.
Bake at 350°F / 180°C for 35–40 minutes, until golden and set. Cool slightly, unmold, dust with powdered sugar, and serve plain or with vanilla ice cream, whipped cream, or fruit coulis.
Serving suggestions
Serve the frangipane tart slightly warm or at room temperature. It’s perfect on its own or with vanilla ice cream, whipped cream, or a light fruit coulis.
Storage
Store the tart in the fridge, well covered, for up to 3–4 days. You can also freeze it fully baked for up to 2 months and thaw overnight in the fridge.
Recipe variations
- Pear frangipane tart (bourdaloue): top with sliced pears before baking
- Strawberry frangipane tart: replace raspberries with strawberries
- Apple frangipane tart: add thin apple slices with a pinch of cinnamon
- Chocolate frangipane tart: spread a thin layer of melted chocolate on the crust
- Pistachio frangipane tart: swap almond flour for pistachio flour
Recipe Questions
Can I use frozen fruit?
Yes, add frozen fruit directly without thawing.
Do I need to blind bake the crust?
No, the frangipane bakes perfectly with the raw crust.
Why did my frangipane sink after baking?
This can happen if the tart is underbaked or the filling was overmixed.
Can I make this tart ahead of time?
Yes, it keeps very well and even tastes better the next day.
More French Tart Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
Frangipane Tart
- Total Time: 1 hour
- Yield: 10 slices
Description
Recipe for an almond frangipane tart made with a buttery sweet shortcrust pastry, a soft almond filling, and raspberries, perfect for a 10-inch (22–25 cm) tart serving 8 to 10 slices.
Ingredients
Tart crust
- 250 g (2 cups) Flour – all-purpose
- 90 g (¾ cup) Powdered sugar
- 50 g (½ cup) Almond flour
- 1 pinch of salt
- 150 g (⅔ cup) Butter – unsalted and cold
- 1 Egg – room temperature
Almond filling
- 100 g (½ cup) Butter – unsalted and softened
- 100 g (½ cup) Sugar – granulated
- 2 Eggs – room temperature
- 1 tsp Vanilla extract
- 100 g (1 cup) Almond flour – ground almonds
Fruits
- 100 g (¾ cup) Raspberries – fresh or frozen
Instructions
Shortcrust pastry
- In a large bowl, place the flour, powdered sugar, almond flour, and salt and mix until combined.
- Add the cold butter and work it into the dry ingredients with your fingertips until the mixture looks sandy.
- Add the egg and mix just until the dough comes together without kneading.
- Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.
- Roll out the dough on a lightly floured surface or between two sheets of parchment paper to about 3–4 mm thick.
- Line a 10-inch (22–25 cm) tart pan or pastry ring with the dough and freeze for 30 minutes.
Almond filling
- In a bowl, mix the softened butter and sugar until creamy.
- Add the eggs and vanilla extract and mix until smooth.
- Add the almond flour and mix until fully combined.
Baking
- Preheat the oven to 350°F (180°C).
- Remove the tart shell from the freezer and fill with the almond cream, smoothing the surface.
- Press the raspberries gently into the filling and sprinkle sliced almonds on top if desired.
- Bake for 35–40 minutes, until golden and set.
- Let cool slightly before unmolding and serving at room temperature or chilled.
Notes
Storage: Store the frangipane tart in the fridge, well covered, for up to 4 days.
Tips:
- Chill the dough well to prevent shrinking during baking
- Do not overfill the tart, the frangipane will puff while baking
- Frozen raspberries can be used straight from the freezer
- Let the tart cool before slicing for clean cuts
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: tart,dessert
- Method: baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 458
- Sugar: 20 g
- Sodium: 257.5 mg
- Fat: 24.7 g
- Carbohydrates: 42.1 g
- Protein: 6.9 g
- Cholesterol: 109.6 mg
Jenny
A classic, this tart is delicious. Thank you for the recipe.
Kimberly Wilding
My crust is dry and crumbly. Not wet like yours
Fadela
Hi! If your crust is dry and crumbly, it might be because the butter wasn’t fully incorporated or the dough didn’t rest long enough. Make sure the butter is evenly mixed, and try letting the dough rest in the fridge—it helps bind the ingredients. If needed, you can add a small splash of cold water to bring it together. Hope that helps!