Raspberry Almond Frangipane Tart

This raspberry almond tart 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.

Course Dessert

Cuisine French

Prep Time 20

Cook Time 1

Chilling Time 30

Total Time 1 50

Servings slices

Calories 556kcal

Author Kyleigh Sage

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

US Customary - Metric

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

To make gluten free, substitute the flour in the crust with almond flour. And substitute the flour in the filling with 1 tablespoon of cornstarch.

Nutrition