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!
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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.
Frangipane tarts can be made with any kind of fruit you like! This raspberry frangipane tart is perfect for summer, but my cranberry frangipane tart is perfect for winter! But you can also substitute other berries, apples or pears, even stone fruits!
This raspberry almond tart is super easy to make and both the filling and tart crust come together in minutes in a food processor! Since the ingredients for both the crust and filling are similar, you don't even have to clean it out in between! [perfect for lazy people like me]
You might also like these chocolate raspberry cookies or these raspberry cupcakes!
Ingredient Notes
You only need a few simple ingredients to make this raspberry frangipane tart!
Almond Flour Crust - I like to use this almond flour short crust, but you could also use flaky pie crust, or a cookie crust like the one from this custard tart!
Fresh Raspberries - I like to use fresh raspberries to top the tart and to make homemade raspberry jam!
The complete list of ingredients and amounts is located in the recipe card below.
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.
How to Make a Frangipane Tart
Add the flour, almond flour, powdered sugar, and butter to the food processor and pulse until a shaggy dough forms.
Add in the egg 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 350°F.
Bake crust at 350°F for 15-20 minutes or until the bottom of the crust is dry.
Remove from the oven and let cool slightly while you prepare the filling.
Add all of the filling ingredients to the food processor and pulse until the filling is smooth and creamy.
Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Then spoon the frangipane filling over top of the jam.
Bake the raspberry tart at 350°F for 30-40 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.
Then top with fresh raspberries and dust with powdered sugar!
Recipe FAQ's
This raspberry tart is best eaten the same day, but will keep in the fridge for up to 3 days.
Yes! It would also be delicious with blackberries, blueberries, or strawberries!
You can use frozen raspberries for the jam, but you need fresh berries for the garnish.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Raspberry Almond Frangipane Tart
Special Equipment
Ingredients
Raspberry Jam
- 2 cups raspberries, fresh or frozen
- ½ cup granulated sugar
- 1 teaspoon lemon juice
Almond Crust
- ¾ cup all purpose flour
- ½ cup almond flour
- ¼ cup powdered sugar
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter, cold
- 1 large egg
- ½ teaspoon almond extract
Frangipane Filling
- 1 ¼ cup almond flour
- 2 tablespoons all purpose flour
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter, room temperature
- 1 large egg
- 1 teaspoon almond extract
- ½ teaspoon vanilla, extract
For Serving
- 2 cups fresh raspberries
- powdered sugar, for dusting
Instructions
Raspberry Jam
- 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.
Almond 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 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 350°F.
- Bake crust at 350°F for 15-20 minutes or until the bottom of the crust is dry.
- Remove from the oven and let cool slightly while you prepare the filling.
Frangipane Filling
- 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 30-40 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.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Mike says
Home run! There is a bakery in our old neighborhood that made something similar to this (that was more of a cake than a tart), so I gave this a try. I used jar jam instead of making my own, and instead of topping with raspberries, I made a raspberry icing. Got rave reviews by everybody at Easter. Will definitely make this again, likely in the near future. Great recipe!
Michelle says
For the almond crust ingredients it says one egg but the instructions say an egg yolk. Do we just use the yolk?
Kyleigh Sage says
So sorry about that! It's a typo! The ingredients are correct and I'll update the instructions right now!
Michelle says
Thanks! I tried it with the full egg and this tart was absolutely delicious! Thanks for the recipe!!
Valentina says
I’m making this now and to save time I’m using Bonne maman jam, but I’m not sure about the quantity because the only measurement for the jam is the ingredients to prepare it. I’m going to guesstimate by eyeballing it,
Kyleigh Sage says
Anything from 1/4 cup to 1/2 cup will work but you can definitely just eyeball it!
Sarah says
How far in advance can I make the jam? Sorry if this is stated in the recipe, I thought I saw it when first reading through, but now can’t find a specification.
Kyleigh Sage says
You can make it up to 5 days in advance! Just be sure to store it in the fridge!
Donna says
Very nice and easy to make. Perhaps my oven runs hot but edges got dark in the first pre bake so I foiled them during the tart bake. Next time, I’ll lower temp to 375.