This raspberry almond tart is a variation of the classic British Bakewell tart. It has a nutty, almond crust covered with a layer of homemade raspberry jam. Then topped with light, fluffy almond frangipane cream. It's baked to perfection and then topped with fresh raspberries. This tart is a stunner in both flavor and presentation!
The tart is super easy to make and both the filling and tart crust come together in minutes in a food processor!
Then tart crust is then partially baked before the filling is added in order to keep it nice and crisp.
How to Blind Bake the Crust
If you're making a lot of no-bake pies and tarts, I highly recommend getting some ceramic pie weights* for baking unfilled crusts! Since this tart crust has a high fat content, the crust will shrink down, especially on the sides, if you bake it completely empty. In lieu of pie weights, you can also use dry rice or beans.
- Chill the tart crust in the freezer for at least 30 minutes before baking (if you skip this step, the crust will shrink). While the crust is chilling, preheat the oven to 400 degrees.
- Place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights (uncooked rice or dry beans also work great).
- Bake at 400 degrees for 15 minutes. Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 5-10 minutes or until the bottom of the crust is dry and slightly brown.
- Let cool slightly while you prepare the filling.
How to Make Homemade Raspberry Jam
Making homemade raspberry jam is super easy! You only need a couple of ingredients!
- Fresh or frozen raspberries
- Granulated sugar
- Lemon juice
I recommend making the jam the night before you want to make the tart to save you some time, but the same day will work fine. However, if you don't feel like making homemade jam, store-bought is fine! My favorite store-bought raspberry jam is Bonne Maman.
What is Frangipane Filling?
Frangipane is an almond-flavored pastry cream used as a filling in desserts and classic French-style pastries. It's a super simple filling that comes together easily and bakes to perfection! When raw, it's a smooth silky cream but bakes up to a light, cake-like texture.
Frangipane can also be used in pastries like croissants and stollen.
If raspberries aren't your favorite, you can make this tart with whatever fruit is in season! It would also be delicious with blackberries, blueberries, or cranberries, or even sliced fruit such as peaches or pears.
This raspberry tart is best eaten the same day, but will keep in the fridge for up to 3 days.
Can I make this tart gluten-free?
Yes! Just a few small swaps can easily make this tart gluten-free!
For the crust, swap out the all purpose flour with almond flour. And for the filling, swap out the flour for 1 tablespoon of cornstarch!
More Pie & Tart Recipes!
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Raspberry Almond Frangipane Tart
- 2 cups raspberries, fresh or frozen
- ½ cup granulated sugar
- 1 teaspoon lemon juice
- 2 cups fresh raspberries
- powdered sugar, for dusting
- Add all of the jam ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 20-30 minutes, stirring frequently until thickened.
- Remove from the heat and let cool slightly while you make the crust.
- Add the flour, almond flour, powdered sugar, butter, and salt to the food processor and pulse until a shaggy dough forms. Add in the egg yolk and almond extract and pulse until the dough comes together in large chunks.
- Dump the dough into a 9-inch tart pan with a removeable bottom. Press the dough evenly into bottom and up the sides of the pan. Lightly prick the dough with a fork and then place in the freezer for 20-30 minutes to firm up.
- While the crust is chilling, preheat the oven to 400°F.
- Place the tart pan on a baking sheet and then place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights (uncooked rice or dry beans also work great).
- Bake at 400°F for 15 minutes. Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 5-10 minutes or until the bottom of the crust is dry and slightly brown.
- Remove from the oven and let cool slightly while you prepare the filling.
- Reduce the oven temperature to 350°F.
- Add all of the filling ingredients to the food processor and pulse until the filling is smooth and creamy. (no need to clean the food processor after making the crust as the ingredients are so similar)
- Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Spoon the almond cream over the jam. Gently spread it to the edges of the tart, and smooth out the surface.
- Bake the tart at 350°F for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the tart from the oven and allow it to cool completely.
- Top with fresh raspberries and lightly dust with powdered sugar.