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raspberry frangipane tart on a plate with a knife

Raspberry frangipane tart

Recipe for raspberry frangipane tart
Easy tart with almonds and fresh raspberries. The base is a crispy shortcrust pastry, and the tart is filled with sweet almond frangipane and, of course, delicious raspberries. Serve it with vanilla ice cream, creme fraiche, or whipped cream.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Cake
Cuisine Danish
Servings 8 people
Calories 524 kcal

Ingredients
  

  • 250 g raspberries

Shortcrust pastry

  • 150 g butter
  • 250 g all purpose flour
  • 50 g powdered sugar
  • 1 pinch salt
  • 1 egg

Frangipane

  • 100 g almonds
  • 1 vanilla bean
  • 100 g butter soft
  • 100 g sugar
  • 2 eggs

Instructions
 

Shortcrust Pastry

  • Start by making the shortcrust pastry since it needs to chill in the refrigerator before baking.
  • Crumble the butter into the flour. You can do this quickly using a food processor. Add powdered sugar and salt, and quickly gather the dough with one egg. It's essential not to knead the dough; it should just come together.
    150 g butter, 250 g all purpose flour, 50 g powdered sugar, 1 pinch salt, 1 egg
  • Roll out the dough between two sheets of parchment paper, and place it in the refrigerator for 30-60 minutes.
  • Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) using the top and bottom heat function.
  • Remove the shortcrust pastry from the refrigerator and place it in a greased 25 cm (approximately 10 inches) diameter tart pan. Prick many holes in the base with a fork to allow steam to escape. Place a piece of parchment paper on top of the pastry and fill the tart with baking beads, dried beans, or rice, and blind-bake the tart for 20 minutes at 190 degrees Celsius (375 degrees Fahrenheit).
  • While the pastry is blind-baking, prepare the raspberries and frangipane.

Filling

  • Wash the raspberries and place them on a piece of kitchen paper to drain.
    250 g raspberries
  • Finely chop the almonds and the seeds from a vanilla bean in a blender or a mini chopper.
    100 g almonds, 1 vanilla bean
  • Whisk the butter and sugar until fluffy with an electric mixer. Then add one egg at a time, beating well after each egg.
    100 g butter, 100 g sugar, 2 eggs
  • Gently fold the almond meal into the mixture of eggs, sugar, and butter.

Assembly

  • Once the tart base has been blind-baked, remove the baking beads and parchment paper, and fill the tart base with the frangipane mixture. Then place the raspberries on top and gently press them into the frangipane.
  • Bake the tart for 30 minutes at 190 degrees Celsius (375 degrees Fahrenheit) using the top and bottom heat function.
  • When the tart is fully baked, remove it from the tart pan and let it cool on a wire rack.
  • Serve your raspberry tart with vanilla ice cream, crème fraîche, or whipped cream.

Nutrition

Serving: 1personCalories: 524kcalCarbohydrates: 49gProtein: 9gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 129mgSodium: 231mgPotassium: 203mgFiber: 4gSugar: 21gVitamin A: 880IUVitamin C: 8mgCalcium: 63mgIron: 2mg
Keyword Raspberry frangipane tart, Tart with raspberries and frangipane
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