Imagine a dessert that is both elegant and comforting—a tart that marries the delicate sweetness of raspberries with the rich, nutty flavor of almond frangipane. This raspberry frangipane tart delivers exactly that. With a crisp, buttery crust, a creamy almond filling, and juicy raspberries on top, every bite is a perfect balance of textures and flavors.

It's an ideal choice for brunches, dinner parties, or any occasion when you want a dessert that impresses without being overly complicated.

Equipment Needed

To make this tart with ease, gather the following tools:

• 10-inch tart pan with removable bottom

• Sheet pan to catch drips

• Food processor (optional, for the crust)

• Stand mixer (optional, for the frangipane)

• Rolling pin and measuring tools

Ingredients

For the crust (makes two crusts; one for this recipe, one for later use):

• 2 1/2 cups all-purpose flour

• 1 tsp salt

• 1 tsp sugar

• 1 cup cold unsalted butter, cut into pieces

• 1/4–1/2 cup ice water

For the tart filling:

• 1 cup salted butter, at room temperature

• 1 cup sugar

• 2 large eggs

• 2 tsp almond extract

• 2 cups almond flour

• 2 Tbsp all-purpose flour

• About 35–40 fresh raspberries

For garnish:

• Powdered sugar

Step-by-Step Instructions

1. Make the crust

Combine flour, salt, and sugar in a food processor and pulse until blended. Add the cold butter in small pieces, pulsing until the mixture looks crumbly. Gradually drizzle in ice water while pulsing until the dough holds together without being sticky. Gather the dough into a ball, divide it in half, and flatten each half into a 6-inch disc. Use one disc for this tart; wrap the other in plastic and foil for freezing.

2. Prepare the tart shell

Roll out the dough into a roughly 12-inch circle and line your tart pan. Pinch any excess dough along the edges and refrigerate while preparing the filling.

3. Make the frangipane filling

In a stand mixer with a paddle attachment, cream the room-temperature butter and sugar until light and fluffy. Beat in the eggs and almond extract, scraping down the sides as needed. On low speed, incorporate the almond flour and all-purpose flour until smooth.

4. Assemble the tart

Spread the frangipane evenly into the chilled tart shell. Arrange raspberries gently on top, leaving about 0.5–1 inch of space between them. Press lightly to embed them partially in the filling, allowing frangipane to puff around the berries during baking.

5. Bake

Place the tart on a baking sheet to catch any drips and bake at 375°F for 40–45 minutes until golden, puffed, and set in the center. Cool slightly before serving. Dust with powdered sugar for an elegant touch.

Storage and Serving

• Serve warm or at room temperature for best flavor.

• Store uncovered on the counter for the first day, then cover loosely with foil.

• Slice just before serving to maintain a clean, beautiful presentation.

Tips for Perfection

1. Keep butter cold when making the crust for flakier results.

2. Do not overcrowd raspberries; too many can make the tart overly moist.

3. Scrape the sides of the bowl thoroughly when mixing frangipane for even texture.

4. Freeze extra dough for up to 2–3 months to make future tarts quickly.

This tart is a reminder that the simplest ingredients—almonds, butter, sugar, and fresh raspberries—can create a dessert that feels luxurious and memorable. By paying attention to texture, balance, and presentation, you can transform humble ingredients into a centerpiece that delights every sense. Baking is as much about care and patience as it is about flavor, and a beautifully crafted tart reflects both.