A classic dessert made easy — this almond tart features a press-in tart crust filled with fluffy almond cream and fresh raspberries. It’s buttery, creamy and delicious!
I’m THRILLED to bring you this incredible raspberry-studded almond tart! It’s my take on a classic frangipane tart, and it features almond flour in both the crust and filling.
It sounds fancy, but trust me, my version is super-simple to make! Both the filling and tart crust come together in minutes in a food processor.
The raspberries turn jammy and juicy in the oven, and they pair perfectly with all the almond flavors in the tart.
Table Of Contents
Baking with almond flour
Almond flour adds a moisture and tenderness to cakes and other baked goods.
Although this tart does contain a blend of all-purpose wheat flour and almond flour, almond flour on its own is a great alternative flour for those who avoid gluten.
I’ve been baking for years (starting as a pastry assistant in restaurant kitchens). I can totally remember a time when finding almond flour in the grocery store was hard — if not impossible.
I often just made my own almond flour from scratch just by grinding up almonds in a blender or food processor.
That method still works great in a pinch, but now that I can find super-fine almond flours like Blue Diamond Almond Flour I can skip that step entirely.
What is frangipane filling?
Frangipane is an almond-flavored pastry cream used as a filling in desserts and classic French-style pastries.
It’s basically a mixture of butter, ground almonds, sugar and flour, but it adds something very special to this simple dessert.
The frangipane filling is a-m-a-z-i-n-g in this tart — it bakes into a soft, creamy layer on top of a simple press-in almond flour pastry crust.
Before it’s baked, the frangipane is thick and velvety with the consistency of a spreadable frosting.
The tart filling bakes up puffed, light and creamy, with the raspberries sinking into it like jam on a pillow.
And bonus — instead of raspberries, you can make this tart with a variety of seasonal fruits. Try blackberries, blueberries or cranberries; sliced stone fruit like apricots, peaches or plums and cranberries and pears.
Almond flour for baking
Blanched almonds make a naturally gluten-free flour that’s finely ground and triple-sifted. It has a fine, fluffy texture superior to other flours I’ve baked with.
Press-in tart crust
I love to share my pro tips for simplifying steps in cooking. When it comes to making homemade pastry and pie crusts, I know the process can seem intimidating sometimes.
This crust should make you very happy — all you need is a food processor to make the dough in minutes.
Press the dough into the tart pan.
Spread the frangipane cream.
- Simply press into a tart pan with your hands and prick it with a fork. Put the pan in the freezer to chill back up (about 15-minutes).
- Blind bake the crust without the filling for about 20 minutes, until it’s lightly golden, dry and flaky.
That step jump-starts the baking process to ensure the crust is baked through (because you don’t want a soggy crust).
Make-ahead tips
The tart dough and filling can both be made in advance to save time.
- To make the pastry dough ahead: Mix the dough, press it into the tart pan and freeze, then pop it into a large zippered freezer bag to store for up to 1 month. When you’re ready to make the tart, proceed with the blind-baking and the rest of the recipe.
- The filling can be refrigerated up to 5 days or frozen for one month. Thaw it overnight in the refrigerator before using.
- The tart is best the day it’s baked, but can be stored in the refrigerator for a day or two.
RASPBERRY ALMOND TART WITH FRANGIPANE CREAM
A classic dessert made easy — this almond tart features a press-in tart crust filled with fluffy almond cream and fresh raspberries. It's buttery, creamy and delectable!
Instructions
INGREDIENTS
Crust
- 1 cup plus 1 tablespoon (145 g) unbleached all-purpose flour
- ½ cup (50 g) fine almond flour
- 2 tablespoons (30 g) granulated sugar
- ½ teaspoon fine sea salt
- 8 tablespoons (113 g) cold unsalted butter (1 stick), cut into cubes
- 2 egg yolks
- 1 tablespoon (15 ml) cold water
Frangipane Filling
- 4 tablespoons (56 g) unsalted butter, at room temperature
- ½ cup (120 g) granulated sugar
- 4 ounces (115 g) fine almond flour (1 cup plus 2 tablespoons)
- 2 tablespoons (16 g) unbleached all-purpose flour
- ¼ teaspoon fine sea salt
- 2 large eggs
- 2 teaspoons almond extract
- 1 pint (312 g) fresh raspberries
To serve
- Powdered sugar
INSTRUCTIONS
Make the crust
- Preheat oven to 375 (190 C) degrees.
- Pulse all-purpose and almond flours, sugar and salt in a food processor work bowl until combined, about 30 seconds. Scatter the butter over the flour mixture and pulse another 15 seconds or so until shaggy.
- Whisk the egg yolks with the water and pour into the food processor. Pulse a few seconds, just until the dough forms 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. Prick dough all over with a fork. Place the pan in the freezer for 15 minutes.
- Put the tart pan on a cookie sheet and bake until the edges are set and lightly golden, about 20 minutes. Cool 15 minutes.
- Reduce oven temperature to 350 degrees.
Make the filling
- Put the butter, sugar, flours and salt in the food processor and pulse until blended. Add the eggs and almond extract and process until completely smooth and creamy, about 45 seconds.
- Scrape the filling into the tart pan, smoothing with a spatula. Top with the raspberries. Bake until the top is puffed and golden (it won't feel set), 35-40 minutes. Transfer to a rack to cool.
Serve
- Dust the tart with powdered sugar and slice into wedges.
