Frangipane Tart

How to make a frangipane tart with this easy and super quick recipe to make at home. This delicious almond tart is made with homemade sweet shortcrust pastry, filled with a frangipane filling and frozen raspberries.

Craving for more almond recipes? Give these a try, French almond cake, Almond, Almond king cake, and raw almond butter.

Jump to:

• Why you'll love this recipe
• Ingredient Notes
• How to make Raspberry Frangipane Tart
• Tips for this recipe
• Storage instructions
• Variations & Substitutions
• More French Tart Recipes
• Frangipane Tart

Frangipane tart or almond tart, this dessert is a classic in French pastry ( tarte amandine) made of just 2 preparations, a sweet tart dough "Pâte Sablée" filled with a delicious and generous almond frangipane recipe and fresh or frozen fruits.

This almond cream tart is incredibly easy and straightforward to make, perfect for anyone looking to whip up something special with minimal fuss.

Its versatility shines as it pairs beautifully with a variety of fruits, like raspberries, apples or thin slices of pears similar to the classic pear tart bourdaloue pear tart, making it a fantastic choice for any occasion.  

Ingredient Notes

You need these ingredients to make French Almond tart:

Tart dough:

• lour: Use all-purpose flour as the foundation of your crust for a reliable and easy-to-handle dough.
• Powdered Sugar: Contributes a subtle sweetness and helps create a finer, more delicate texture compared to granulated sugar.
• Almond Flour: Adds a nutty flavor and tender crumb to the crust; it's also a secret for a slightly more sophisticated taste.
• Salt: Just a pinch will balance the flavors and enhance the overall taste of the tart crust.
• Butter: Use cold, unsalted butter cut into small cubes. This ensures a flaky texture and rich taste. The butter should be worked into the flour until you get a sandy texture before adding the wet ingredients.
• Egg: Typically, one large egg helps bind the dough together, adding richness and promoting a golden color upon baking. Make sure it's at room temperature to integrate more easily with other ingredients.

Frangipane filling: A mixture of unsalted and softened butter, granulated sugar, eggs, ground almonds( blanched almond flour), and a vanilla extract, rum or orange blossom flavoring.

How to make Raspberry Frangipane Tart

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

There's no need to blind bake the pastry crust to make the raspberry frangipane tart, you can make the dough directly with your hands or use a food processor to quickly blend all the ingredients.

• Place the dry ingredients in a mixing bowl, all-purpose flour, powdered sugar, almond meal, and salt, and mix into a homogeneous mixture.
• Add the cold butter pieces and sand with your hands, crushing the butter into the dry ingredients until you have a sandy mixture.
• Add the egg and gather the dough into a ball, then cover with plastic wrap and place in the fridge for at least 20 minutes.

• Cream the softened butter with the granulated sugar using an electric mixer until creamy.
• Add egg, and vanilla extract and mix again for 1 minute to incorporate.
• Add the almond flour and mix with the mixer until you have a smooth and creamy mixture.
• Keep in a cool place until ready to assemble.

• Line a fluted tart pan or perforated tart ring with the shortcrust pastry and place on a baking sheet lined with baking paper.
• Fill the inside with almond filling.
• Add fresh or frozen raspberries.
• Sprinkle the sliced almonds on top of the whole tart.
• Preheat the oven to 350°F / 180°C and bake the almond raspberry tart for 35 to 40 minutes until golden brown on top.
• Let the tart cool a bit before unmolding it and place it on a large plate.
• Sprinkle some icing sugar over the cooled raspberry frangipane tart and serve with a sweet topping, vanilla ice cream, whipped cream, or a fruit coulis or raspberry jam.

Storage instructions

In the fridge: Frangipane tart can be stored like all baked fruit tarts, preferably in the fridge under plastic wrap or in a storage box for about 3-5 days.

In the freezer: You can freeze the tart for up to 3 months, well wrapped in a storage box, wait until it is completely cooled before placing it in the freezer and let it defrost overnight in the fridge.

More French Tart Recipes

I hope you love this raspberry almond tart. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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