A classic Raspberry Frangipane Tart with almond cream, crunchy flaked almonds and pops of fresh raspberries!
This simple and elegant tart can be prepped and ready to serve in just over an hour.
I LOVE the subtle flavour of almond meal in baking, and this frangipane tart studded with fresh raspberries takes it to a whole other level!
One of my other most popular dessert cakes using almond meal is my gluten-free almond and coconut cake - every time I make it, I get asked for the recipe!
Other popular dessert cakes that use almond meal include my gluten-free orange almond cake and flourless 3 ingredient chocolate cake - both incredibly moist and delicious!
But let's get back to this raspberry frangipane tart....
Why You're Going To Love This Recipe
I would have to describe the combination of delicate almond meal with bursts of fresh raspberries as a heavenly blend of flavours!
- Make ahead of time - this frangipane raspberry tart is best served at room temperature, or just slightly warmed, so it can easily be made in the morning, and then served as is, or warmed just prior to serving. No need for any last minute rush!
- No need to make pastry - this tart has a base made from crushed Butternut Snap biscuits with their crunchy and buttery coconut flavour, that compliments the delicate almond cream and berries.
- Perfect choice for a special occasion - this raspberry frangipane tart will impress with its subtle almond and vanilla flavours and its pretty presentation!
- Conventional and Thermomix - instructions for both methods are included in the recipe card below.
What You Need
This raspberry frangipane tart may look impressive... but it's actually super simple to make! With its biscuit crumb base, fluffy almond cream filling and fresh raspberries, you won't believe how easy it is.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
For The Base
- Arnotts Butternut Snap biscuits - or a similar sweet crunchy cookie. I like to use Arnott's Butternut Snaps as they have a slight coconut flavour and a crunchy sweetness that just works so well with this almond and raspberry tart.
- Almond meal - is the same as ground almonds and you'll find them in the baking section of the supermarket. Or, you can make your own almond meal by grounding whole almonds if you prefer.
- Butter - melted.
Frangipane Filling
- Butter - softened to room temperature.
- Caster sugar - also called superfine sugar, it blends easily with other ingredients.
- Vanilla bean paste - or use the same quantity of vanilla extract if you don't have the paste.
- Eggs - large, approx 60g, at room temperature.
- Almond meal.
- Plain flour - also called all purpose flour.
- Vanilla extract - the extract is a natural product and contains more pure vanillin than vanilla essence, which is synthetically based.
- Almond extract - optional.
- Fresh raspberries.
- Flaked almonds - have a creamy nut flavour, and made by blanching whole almonds and then shaving into thin flakes.
- Raw sugar - to sprinkle over the top of the raspberry frangipane tart prior to baking.
Equipment Required
A tart tin with a removable base is a worthy asset to have in your baking cupboard - it makes it so much easier to remove pies and tarts!
- 23cm tart tin - preferably with a loose base.
- Food processor or Thermomix - to crush the biscuits, and to cream and combine the frangipane filling.
- Alternatively, you can use a rolling pin to crush the biscuits, and hand-held beaters or a stand mixer to make the filling.
- Oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
Step By Step Instructions
Ensure your butter and eggs are at room temperature before you start. This helps ingredients to blend easier and allows the baking process to start straight away when your raspberry frangipane tart is placed in the oven.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Prepare The Biscuit Base
Lightly grease a 23cm (9 inch) tart tin with a removable base, and set aside.
Preheat your oven to 180 degrees celsius (fan-forced).
Place the biscuits into a food processor or blender and mix until they resemble fine crumbs.
Place the biscuit crumbs into a bowl with the almond meal and melted butter and mix until well combined.
Press the mixture firmly onto the base and the sides of the tart tin.
Place the tin onto a baking tray and chill in the fridge while you prepare the almond cream filling.
Step 2 - Mix The Frangipane Filling
Place the softened butter, caster sugar and vanilla bean paste into a medium mixing bowl. Beat with a mixer until pale, creamy and fluffy.
Add the eggs one at a time, mixing between each addition.
Stir through the almond meal, plain flour, vanilla extract and almond extract (optional) and gently combine.
Step 3 - Assemble The Tart
Spread the filling mixture onto the chilled base.
Lightly press the fresh raspberries into the filling.
Sprinkle with the flaked almonds and raw sugar.
Bake for 45 minutes or until the filling has cooked through.
Allow raspberry frangipane tart to cool slightly before serving.
Expert Tips
Surprisingly simple to make, this raspberry frangipane tart makes a very impressive dessert cake!
- I like to use Arnott's Butternut Snap's for the biscuit base, as the butternut flavour compliments the raspberries well, however any crunchy plain, coconut or chocolate biscuit could be used if you cannot find Butternut Snaps.
- Use room temperature ingredients (butter and eggs) as this helps the ingredients to blend easier and allows the baking process to start straight away when placed in the oven.
- If your tart is browning too much on top, loosely cover it with a piece of foil and continue baking.
- Storing - store covered, in the fridge for up to 3 days.
- Freezing - raspberry frangipane tart can be frozen, however I recommend it be frozen for no more than 6 weeks otherwise it loses some of the delicate flavours. Allow to thaw completely in the refrigerator before serving either at room temperature, or slightly warmed.
FAQs
As all ovens are slightly different, start checking near the end of baking time. Your tart filling should have puffed up a little, spring back when touched, and be a light golden brown. You can also use a toothpick or skewer - check to see if this comes out clean. Loosely cover with foil if the filling is browning too much on top during baking.
I like to serve this tart just slightly warmed with a dollop of whipped cream - its delicious! But you could also serve with a drizzle of cream, or a scoop of quality vanilla ice-cream, either warmed or at room temperature.
Frangipane is often referred to as almond cream. It is a creamy almond flavoured filling or base layer used in tarts, pastries, cakes and cookies. Frangipane is traditionally made from butter, sugar, eggs and ground almonds, with subtle vanilla and sometimes cinnamon flavours too.
Although 'frangipane' originated from an Italian nobleman who invented an almond scented fragrance, the French chefs were inspired by the delicate scent and so created the original frangipane recipe!
Related Recipes
A sweet tart makes such a gorgeous dessert, whether you choose light and citrusy, like a classic lemon tart, or rich and decadent, such as this raspberry chocolate ganache tart - take your pick!
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Raspberry Frangipane Tart
Ingredients
For The Base
- 250 g Arnotts Butternut Snap biscuits or similar
- 30 g (¼ cup) almond meal
- 100 g butter melted
Frangipane Filling
- 125 g butter room temperature
- 110 g (½ cup) caster sugar
- 1 teaspoon vanilla bean paste
- 2 eggs large approx 60g, room temperature
- 160 g (1 ⅓ cups) almond meal
- 2 tbs plain flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract optional
- 250 g fresh raspberries
- 30 g (¼ cup) flaked almonds
- 2 tbs raw sugar
Instructions
Prepare the base
- Lightly grease a 23cm (9-inch) tart tin with a removable base and set aside. Preheat oven to 180 degrees celsius (fan-forced).
- Place the biscuits into a food processor or blender and mix until fine crumbs remain. Place into a bowl with the almond meal and melted butter and mix until well combined. If using a Thermomix: Chop the butter into chunks and melt for 3 minutes, 80 degrees, Speed 2. Add the biscuits and almond meal and mix for 5 seconds, Speed 8. Scrape down the sides of the bowl and mix for a further 5 seconds.
- Press the mixture firmly onto the base and sides of the tart tin. Place the tart tin onto a baking tray and chill in the fridge while you prepare the filling.
Prepare the filling
- Place the softened butter, caster sugar and vanilla bean paste into a medium mixing bowl. Beat with an electric mixer until pale, creamy and fluffy. If using a Thermomix: Mix for 10 seconds, Speed 4 before scraping down the sides and repeating until pale, creamy and fluffy.
- Add the eggs one at a time, beating between each addition. If using a Thermomix: Reduce to Speed 2 and add the eggs one at a time through the MC hole.
- Stir through the almond meal, plain flour, vanilla extract and almond extract.If using a Thermomix: Add the almond meal, plain flour, vanilla extract and almond extract and mix for 10 seconds, Speed 3. Scrape down the sides and repeat for a further 5 seconds.
Assemble the tart
- Spread the filling mixture onto the chilled base.
- Lightly press the fresh raspberries into the filling.
- Sprinkle with the flaked almonds and raw sugar.
- Bake for 45 minutes or until the filling has cooked through.
- Allow to cool slightly before serving.
Notes
- I like to use Arnott's Butternut Snap's for the biscuit base, as the butternut flavour compliments the raspberries well, however any crunchy plain, coconut or chocolate biscuit could be used if you cannot find Butternut Snaps.
- Use room temperature ingredients (butter and eggs) as this helps the ingredients to blend easier and allows the baking process to start straight away when placed in the oven.
- If your tart is browning too much on top, loosely cover tart with a piece of foil and continue baking.
- Storing - store covered, in the fridge for up to 3 days.
- Freezing - raspberry frangipane tart also freezes well, however I recommend it be frozen for no more than 6 weeks otherwise it loses some of the delicate flavours. Allow to thaw completely in the refrigerator before serving either cold, or slightly warmed.
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