How can I meal prep with Raspberry Frangipane Tart for the week?

This is a great option for meal prep! You can make the pastry dough and the almond frangipane cream a day or two ahead and store them separately in the refrigerator. When you’re ready, simply assemble the tart and bake it fresh.

What’s the best way to store homemade Raspberry Frangipane Tart?

To keep your homemade Raspberry Frangipane Tart Recipe with Almond Cream fresh and moist, store it in an airtight container in the refrigerator for up to 3 days. This prevents it from drying out and keeps the flavors vibrant.

Can I use frozen raspberries in a Raspberry Frangipane Tart?

Absolutely! You can use frozen raspberries directly from the freezer; there’s no need to thaw them beforehand. They will bake beautifully into the frangipane, releasing their juices as they cook.

What if my Raspberry Frangipane Tart cracks on top during baking?

A slight crack on the top of your tart is perfectly normal as the frangipane expands and contracts during baking. It won't affect the wonderful taste and can easily be covered with a dusting of powdered sugar for a pretty finish.

Can I make individual mini Raspberry Frangipane Tarts?

Yes, individual mini tarts are a charming idea for parties or portion control! Use mini tart pans and adjust the baking time accordingly, usually 20-30 minutes, until golden brown and set.

What other fruits pair well with almond cream in this tart?

While this is a Raspberry Frangipane Tart Recipe with Almond Cream, other fruits are fantastic alternatives. Cherries, blueberries, or thinly sliced plums are wonderful complements to the rich almond cream.

How do I know when my Raspberry Frangipane Tart is perfectly baked?

The frangipane should be puffed and beautifully golden brown, and a skewer inserted into the center should come out clean. The crust edges should also be nicely browned.

Raspberry Frangipane Tart Recipe With Almond Cream: Simple & Sweet

Description

This elegant, family-friendly Raspberry Frangipane Tart blends rich almond cream with tart raspberries in a flaky crust. A simple yet impressive dessert.

Ingredients

Scale

For the Shortcrust Pastry:
1 ¼ cups (150g) All-Purpose Flour
½ cup (113g) Cold Butter, diced
2 tablespoons (25g) Granulated Sugar
2–4 tablespoons Ice Water
Pinch of Salt
For the Almond Frangipane Cream:
½ cup (113g) Unsalted Butter, softened
½ cup (100g) Granulated Sugar
1 cup (100g) Ground Almonds (Almond Flour)
2 large Eggs
1 teaspoon Pure Vanilla Extract
Pinch of Salt
For the Topping:
1 cup (125g) Fresh Raspberries

Instructions

Prepare the Shortcrust Pastry: In a food processor, pulse the flour, cold diced butter, sugar, and pinch of salt until crumbly. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes. Once chilled, press the dough evenly into a 9-inch (23 cm) tart pan with a removable bottom. Prick the bottom with a fork.
Make the Almond Frangipane Cream: In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). Beat in the ground almonds, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and pinch of salt until the mixture is smooth and creamy.
Assemble the Tart: Spread the frangipane evenly over the prepared shortcrust pastry. Gently scatter the fresh or frozen raspberries on top of the frangipane layer.
Bake Until Golden: Preheat your oven to 375°F (190°C). Bake the tart for 35-45 minutes, or until the frangipane is puffed, set, and golden brown around the edges. A skewer inserted into the frangipane should come out mostly clean.

Notes

Substitutions & Variations: For a gluten-free tart, swap all-purpose flour for a good quality gluten-free baking blend in both the crust and frangipane. For a dairy-free version, use a plant-based butter substitute. Frozen raspberries work wonderfully (no need to thaw), or experiment with other berries like blueberries, sliced peaches, or cherries.

Time-Saving Tips: Use a store-bought pie crust for a super-fast tart. You can also prepare the frangipane cream a day ahead and store it in the refrigerator. Consider adding a touch of lemon zest to the frangipane for brightness or slightly reducing the sugar for a less sweet dessert.

Nutrition Note: Nutritional information is an estimate based on standard ingredient values as it was not provided in the original recipe. Actual values may vary.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 80mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 6g
Cholesterol: 120mg