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 tart dough, filled with a frangipane filling and raspberries.
This highly loved dessert is appreciated for its simplicity and incredible almond flavor, it is a basic recipe widely used in various baked fruit tart recipes.
Why you'll love this French Almond tart
Frangipane tart or almond tart, this dessert is a classic in French pastry ( tarte amandine) made of just 2 preparations, a tart crust - Pâte Sabléefilled with a delicious and generous almond frangipane filling.
We call it frangipane tart wrongly because in reality, it is simply an almond cream tart whereas we know the frangipane as being the combination of the pastry cream and the almond cream that we generally use to fill the galette des Rois.
Simply decorated with sliced almonds and a bit of powdered sugar or in a more sweet version with fruits such as raspberries, blueberries, or the very popular pear frangipane tart also known as bourdaloue pear tart.
- Effortless Elegance: With just two simple preparations, this recipe takes the stress out of dessert making.
- Rich Almond Essence: Dive into the luscious almond filling that exudes rich, nutty flavors in every bite.
- Limitless Customizations: Whether you're in the mood for fresh berries, seasonal fruits, or a classic pear variation, this tart adapts to every craving.
- Every Occasion's Star: From casual get-togethers to special celebrations, this frangipane tart is bound to be the centerpiece and talk of the table.
- Always a Winner: The seamless blend of a buttery crust with almond goodness ensures every slice is met with smiles and encore requests.
More French Tart Recipes
*You will find the quantities and complete instructions in the recipe card at the end of the page.
- 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.
- Butter: Use unsalted butter which should be well softened.
- Sugar: white granulated sugar or brown sugar such as cane sugar or coconut sugar.
- Eggs: room temperature eggs.
- Almond: Finely ground almonds, almond flour or almond meal, blanched almond flour, or whole almonds that you can replace with other nut powders like hazelnuts.
How to make Raspberry almond tart
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.
Setting up the tart
- 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.
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.
Tips for this recipe
- Chill the Dough: Always rest your tart crust dough in the fridge before rolling it out. This helps to prevent shrinking during baking.
- Even Thickness: Roll out your tart dough to an even thickness to ensure consistent baking and to avoid undercooked areas.
- Quick Chill Method: To expedite the chilling process, roll out the tart dough between two sheets of parchment paper immediately after making it. Then place it flat in the freezer for 10 minutes.
- Smooth Frangipane: When preparing the frangipane, cream the butter and sugar until light and fluffy to ensure a smooth texture.
- Fill Conservatively: Don't overfill the tart shell with frangipane; it will puff up during baking.
- Tartlet version: Follow my recipe for homemade tartlet shells to make individual tarts.
Classic Pear Frangipane Tart (Tarte Bourdaloue): Arrange thinly sliced poached pears atop the frangipane filling before baking for a traditional French dessert.
Chocolate Frangipane Tart: Mix finely chopped dark chocolate into the frangipane for a decadent twist, or layer the bottom of the tart shell with melted chocolate before adding the frangipane.
Apple Cinnamon Frangipane Tart: Add a layer of cinnamon-spiced apples beneath the frangipane and garnish with a sprinkle of cinnamon sugar for a comforting, autumnal dessert.
Lemon Blueberry Frangipane Tart: Incorporate lemon zest into the frangipane and top with fresh blueberries for a vibrant and refreshing flavor combination.
Pistachio Frangipane Tart: Replace almond flour with finely ground pistachios for a frangipane with a delightful, nutty twist.
Apricot Frangipane Tart: Arrange apricot halves on the frangipane, and glaze with apricot preserves after baking for a glistening finish.
Cherry Almond Frangipane Tart: Dot the frangipane with pitted cherries for a classic combination, perhaps adding a splash of almond extract to enhance the flavor.
Rhubarb Frangipane Tart: Add pieces of rhubarb into the frangipane and sprinkle with a touch of sugar to balance its natural astringency like in my rhubarb almond tart.
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