A Taste of Summer’s Sweetest Embrace: Raspberry and Frangipane Tart

There are certain desserts that transport you instantly, their fragrance and flavour weaving a tapestry of cherished memories. For me, the Raspberry and Frangipane Tart holds a special place. I remember a summer afternoon, years ago, visiting a friend’s cottage nestled in the countryside. The air was thick with the scent of sun-warmed berries, and she pulled this very tart from her oven, its golden crust still radiating warmth. The interplay of the sweet, nutty frangipane, the bright tang of the raspberries, and the buttery pastry was simply divine. It was a moment of pure, unadulterated joy, a taste of pure, delicious summer.

Recipe Overview

• Prep Time: Around 30 minutes (plus chilling time for pastry)
• Cook Time: 55 minutes to 1 hour
• Total Time: 1 hour 25 minutes (plus chilling time)
• Servings: 8
• Yield: 1 x 25cm tart
• Dietary Type: Dessert

Ingredients

This classic tart balances the richness of a classic frangipane with the vibrant burst of fresh raspberries, all nestled in a buttery pastry shell.

For the Tart Shell:

• 500g ready-made shortcrust pastry

For the Frangipane Filling:

• 200g unsalted butter, softened
• 200g caster sugar
• 2 large eggs, beaten
• 2 large egg yolks
• 4 teaspoons kirsch (optional, but highly recommended for its floral notes)
• 200g ground almonds
• 4 tablespoons plain flour

For the Fruit Layer:

• 85g good quality raspberry jam
• 110g fresh raspberries

For Garnish:

• Icing sugar, for dusting

Equipment Needed

To bring this delightful tart to life, you’ll want to have these essential tools at hand:

• A 25cm (10-inch) tart tin with a removable base
• A rolling pin
• Baking parchment or cling film
• A fork
• An electric mixer or a sturdy whisk and bowl for creaming
• A spatula
• A wire cooling rack

Instructions

Crafting this Raspberry and Frangipane Tart is a rewarding process, yielding a dessert that’s as beautiful as it is delicious. Follow these steps carefully for a perfect result.

1. Prepare the Pastry Shell: Begin by preheating your oven to 200°C (180°C fan/400°F/Gas Mark 6). On a lightly floured surface, roll out the ready-made shortcrust pastry. Carefully use the pastry to line your 25cm tart tin, pressing it gently into the corners and up the sides. Trim any excess pastry from the edges.
2. Blind Bake the Pastry: To ensure a crisp base, lightly prick the bottom of the pastry case all over with a fork. Once pricked, place the prepared tart tin in the refrigerator to chill until firm. This step is crucial for preventing shrinkage and ensuring a lovely texture.
3. Make the Frangipane Filling: In a mixing bowl, cream together the softened unsalted butter and caster sugar. Continue beating them together until the mixture becomes light, fluffy, and pale in colour.
4. Incorporate the Eggs: Gradually add the beaten eggs and egg yolks to the creamed butter and sugar mixture, beating well after each addition. It’s important to incorporate them slowly to prevent the mixture from curdling.
5. Add Flavourings and Dry Ingredients: If you’re using it, stir in the kirsch. Next, fold in the ground almonds and plain flour until just combined. Be careful not to overmix at this stage; a gentle fold is all that’s needed.
6. Assemble the Tart Base: Remove the chilled pastry case from the refrigerator. Spread the raspberry jam evenly over the base of the chilled pastry case. This jam layer not only adds a delightful fruity sweetness but also acts as a barrier to prevent the frangipane from making the pastry soggy.
7. Add the Fresh Raspberries: Scatter the fresh raspberries evenly over the jam layer. Aim for an even distribution so that each slice of tart will have a good proportion of berries.
8. Top with Frangipane: Carefully spoon or pour the frangipane mixture over the raspberries. Use a spatula to gently smooth the surface, ensuring the frangipane covers the fruit and creates an even layer right to the edges of the pastry.
9. Initial Bake: Place the tart near the top of the preheated oven. Bake for 10 minutes, or until the pastry is just beginning to turn golden brown. This initial high heat helps to set the pastry.
10. Lower Heat and Continue Baking: After the initial 10 minutes, turn down the oven temperature to 180°C (160°C fan/350°F/Gas Mark 4). Continue to bake the tart for a further 40 to 45 minutes, or until the frangipane is set, golden brown, and has puffed up slightly. You can test if the frangipane is set by gently touching the centre; it should feel firm.
11. Cool and Garnish: Once baked, carefully remove the tart from the oven. Let it cool completely in the tart tin on a wire cooling rack. Just before serving, dust generously with icing sugar for a beautiful, classic finish.

Expert Tips & Tricks

• Pastry Perfection: If you’re not using pre-made pastry, ensure your homemade shortcrust pastry is well-chilled before rolling. This makes it easier to handle and results in a flakier crust. A little extra chilling time for the lined tart tin before baking is always a good idea.
• Kirsch’s Contribution: While optional, the kirsch truly elevates the frangipane. Its subtle cherry-almond notes complement the raspberries beautifully. If you prefer not to use alcohol, you can omit it or add a splash of raspberry liqueur or almond extract for a similar aromatic lift.
• Jam Layer is Key: Don’t skip the jam! It not only adds a layer of flavour but also creates a crucial moisture barrier, preventing the frangipane from seeping into the pastry and making it soggy.
• Oven Watchfulness: Ovens can vary. Keep an eye on your tart during the longer baking period. If the pastry edges start to brown too quickly, you can loosely cover them with strips of foil.
• Frangipane Texture: For an extra smooth frangipane, ensure your butter is truly softened to room temperature, not melted. This allows for optimal creaming with the sugar, creating that light and airy texture.

Serving & Storage Suggestions

This Raspberry and Frangipane Tart is a showstopper served warm or at room temperature.

• Serving: Slice the tart into wedges and serve as is, or with a dollop of crème fraîche, lightly whipped cream, or even a spoonful of good quality Greek yogurt for a slightly tangy contrast. A scattering of extra fresh raspberries can enhance its visual appeal.
• Storage: Leftover tart can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. If refrigerated, allow it to come to room temperature for about 30 minutes before serving for the best texture. Reheating is generally not recommended as it can affect the pastry’s crispness, but if desired, a short spell in a low oven (around 150°C/300°F) for a few minutes might revive it. It doesn’t freeze particularly well due to the delicate nature of the frangipane and pastry.

Nutritional Information

Here’s an approximate nutritional breakdown per serving, based on 8 servings. Please note that these are estimates and can vary depending on the specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	–
Total Fat	35g	54%
Saturated Fat	15g	75%
Cholesterol	120mg	40%
Sodium	200mg	8%
Total Carbohydrate	50g	17%
Dietary Fiber	4g	16%
Sugars	30g	60%
Protein	8g	16%

Variations & Substitutions

While the classic combination is hard to beat, here are a few ideas to put your own spin on this delightful tart:

• Berry Medley: Swap some of the fresh raspberries for other summer berries like blueberries, blackberries, or even thinly sliced strawberries. Just ensure they are roughly the same weight.
• Nutty Alternatives: If you have a nut allergy, you could try substituting the ground almonds with ground sunflower seeds or oat flour for a different texture and flavour profile. The consistency might vary, so you may need to adjust the flour slightly.
• Citrus Zest: A little lemon or orange zest added to the frangipane mixture can provide a bright, aromatic lift that beautifully complements the raspberries.
• Gluten-Free Crust: For a gluten-free version, use your favourite gluten-free shortcrust pastry recipe or a good quality store-bought gluten-free option. Ensure it’s blind-baked thoroughly for best results.

FAQs (Frequently Asked Questions)

Q: Why did my frangipane filling sink in the middle?
A: This can happen if the oven temperature was too low during baking, or if the frangipane wasn’t set properly. Ensure you follow the temperature and baking times precisely, and test for doneness by gently touching the centre.

Q: Can I make this tart ahead of time?
A: The tart is best served on the day it’s made or the next day. While you can bake it a day in advance, the pastry might lose some of its crispness. The frangipane itself can be made a day ahead and stored in the refrigerator.

Q: What if I don’t have a tart tin with a removable base?
A: You can still use a regular tart tin or even a springform pan. Just be extra careful when unmoulding to avoid damaging the pastry.

Q: My pastry shrank when I baked it. What went wrong?
A: Pastry shrinks if the gluten hasn’t relaxed enough. Ensuring the pastry is well-chilled before lining the tin and allowing it to rest in the fridge again after lining can significantly help prevent shrinkage.

Q: Can I use frozen raspberries instead of fresh?
A: While fresh raspberries are preferred for their texture, you can use frozen raspberries. Make sure they are not thawed before scattering them over the jam. They may release more liquid during baking, which is usually fine.

Final Thoughts

This Raspberry and Frangipane Tart is more than just a dessert; it’s an experience. It’s a testament to the simple elegance that can be achieved with quality ingredients and a little bit of care. The tender, nutty frangipane, kissed with the bright zest of raspberries, all encased in a buttery, crisp shell, is a symphony of textures and flavours that will delight any palate. I wholeheartedly encourage you to try your hand at this recipe. The aroma that will fill your kitchen as it bakes is almost as satisfying as the first, perfect bite. Serve it proudly, share it generously, and savour every delicious moment.