Frangipane raspberry tart

The combination of almonds and raspberries is one of those little pleasures that never disappoints. In this tart, simple ingredients transform into a decadent dessert perfect for any occasion, whether enjoyed with tea for breakfast or snack, or served as a special after-dinner treat.

Imagine a fragrant shortcrust pastry and a melt-in-your-mouth filling with the irresistible aroma of almonds. The secret touch comes from the raspberries: their sharp tang cuts through the richness of the butter and pairs beautifully with the almond’s aromatic profile.

Here is how to prepare our raspberry frangipane tart:

Ingredients (for a 22-24 cm tart tin)

• For the shortcrust pastry

  • 150 g softened butter
  • 95 g vanilla icing sugar
  • 30 g almond flour (or ground almonds)
  • 2 g salt
  • 1 large egg (60 g)
  • 250 g all-purpose flour

• For the frangipane cream

  • 100 g softened butter
  • 100 g caster sugar
  • 2 small eggs (80 g total)
  • 100 g ground almonds
  • 15 ml Amaretto liqueur
  • 10 g cornstarch

• For the filling

  • 35 g raspberry jam
  • 150 g Asiago Food frozen raspberries

• For decoration

  • Icing sugar, as needed

Preparing the pastry

In a bowl, cream the softened butter with a spatula until smooth. Incorporate the sifted icing sugar and then the almond flour, mixing until completely combined.

Add the egg and salt. Work vigorously with the spatula to combine everything thoroughly.

Create a flour well on your work surface and pour the cream mixture into the center. Using a bench scraper, incorporate the flour by “cutting” and pressing the dough together without overworking or overheating it.

Using the heel of your hand, smear the dough across the table a few times to remove any lumps.

Form two blocks (we will only use one for this tart), wrap them in cling film, flatten into discs, and refrigerate to firm up for at least 2 hours.

After resting, roll out the pastry on a floured surface and line the tart tin, pressing with your fingers to ensure it adheres well to the bottom and sides. Let the pastry shell firm up in the fridge for a few hours or, even better, place it in the freezer for at least 30 minutes.

Preparing the frangipane cream

Work the butter with a spatula until creamy. Add the sugar and whisk vigorously for a few seconds. Add the previously lightly beaten eggs and whisk to incorporate.

Add the ground almonds and mix briefly. Pour in the Amaretto, give it a quick stir, and finally add the cornstarch. Whisk only until the ingredients are just combined.

Assembly and baking

Preheat your fan oven to 170 °C (340 °F).

Take the pastry shell from the fridge or freezer and spread the raspberry jam over the base. Cover with the frangipane cream and distribute the still-frozen raspberries over the surface.

Bake for approximately 45 minutes, until the tart is golden brown and cooked through. If the edges of the pastry start to brown too quickly before the filling is done, cover the tart with aluminum foil or parchment paper.

The raspberry frangipane tart is ready! Wait until it is just lukewarm before dusting with icing sugar and enjoy this decadent dessert.

Buon appetito!