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 (3/4 cup) Powdered sugar
50 g (1/2 cup) Almond flour
1 pinch of salt
150 g (2/3 cup) Butter – unsalted and cold
1 Egg – room temperature

Almond filling

100 g (1/2 cup) Butter – unsalted and softened
100 g (1/2 cup) Sugar – granulated
2 Eggs – room temperature
1 tsp Vanilla extract
100 g (1 cup) Almond flour – ground almonds

Fruits

100 g (3/4 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.