Raspberry Frangipane Tart

22 April 2016 by Natanja

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  • A buttery crust filled with frangipane, a light coat of lemon curd and topped off with fresh raspberries.

    Raspberry Frangipane Tart on a wooden surface

    I am so in love with frangipane currently. Initially I wanted to fill this tart with crème patisserie but I didn’t have enough heavy cream at home, plus I tend to fill everything with crème patisserie since I love it so much and I wanted some variation here. I have to say, I am so glad I ran out of heavy cream because this filling is simply amazing! It looked super thick and I was afraid that it would be dry but not at all! The thick creamy filling called frangipane has a slight marzipan taste and is very rich and delicious. If you haven’t tried frangipane yet, I highly suggest you do!

    What is frangipane

    It is a mixture of almond flour, eggs, butter and sugar, a custard like filling so to say, not to be mistaken with frangipani which sounds very similar but is a typ of flower. As the name already suggests it is Italian. (Of course something so delicious has to derive from either France or Italy). You make frangipane by creaming all those delicious ingredients together till you have a wonderful thick mixture which gets poured onto a pre baked crust and then gets baked until it reaches a beautiful golden brown. As I mentioned before, it has a slight marzipan taste and is very creamy. I love it and I think you might too 🙂

    Placing fresh raspberries on a layer of lemon curd

    Another thing I would like to point out here is the tart pan itself. When it comes to bakeware it is very worth investing in high quality pans. I recently bought myself this tart pan by Master Class that was on my Amazon wish list for a while now. The pan is sturdier than pans from other brands and has a non stick covering. This way you achieve an evenly browned tart and nothing sticks! What I also love is that you can lift the bottom out so you can serve it without the rim and that makes a beautiful presentation.

    Dusting Raspberry Frangipane Tart with powdered sugar

    You’re probably rolling your eyes at my frequent use of lemon curd, but I thought it would fit perfectly with the tart raspberries, but you can really use any type of fruit curd here. We are just going for a thin layer on top of the frangipane, you don’t need much.

    Once you baked the crust with the frangipane and slathered some fruit curd on top, all that’s left is for you to top off your tart with fresh raspberries, sprinkle with powdered sugar, and there you go!  Easy as tart.. (I’m hoping that will catch on)

    A slice of Raspberry Frangipane Tart
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    Raspberry Frangipane Tart

    Raspberry Frangipane Tart

    • Yield: 1 tart (serves 8) 1x


    A buttery crust with creamy frangipane filling and fresh raspberries



    Tart Crust

    1x tart crust 


    • 115g butter, softened (1 stick)
    • 6 tablespoons powdered sugar
    • 1 and 1/2 teaspoons vanilla extract
    • 2 teaspoons rum
    • 1 teaspoon lemon zest
    • 150g almond flour (from blanched almonds), (1 and 1/2 cups)
    • 3 medium eggs


    • lemon curd, or any other type of fruit curd
    • 350g fresh raspberries (12,3 oz)
    • powdered sugar


    Tart Crust

    1. Blind bake the crust for 15 minutes at 180 C (350 F).


    1. Prepare the filling by creaming the butter, sugar and vanilla on high speed until pale and fluffy. Add in the rum, lemon zest, almond flour and eggs and mix until well combined
    2. Once the crust has baked, remove the parchment paper and fill the frangipane into the crust. Bake for 25-30 min or until the top is golden and set. Let the tart cool completely.


    1. Spread a layer of fruit curd on top of the frangipane and place the raspberries on top. Sprinkle with powdered sugar right before serving.

    Keywords: frangipane tart, raspberry tart, frangipane


    Disclosure: This post may contain affiliate links, but these are all products I highly recommend. I won’t put anything on this page that I haven’t verified and/or personally used.


    1. Kelly on 22. April 2016 at 12:29

      I adore the lemon curd in here. Lemon and raspberries are such a wonderful combo especially in a pretty tart! This would be perfect for Mother’s Day!

      • Natanja on 22. April 2016 at 12:49

        Yes lemon and raspberries are a dream team, I totally agree! 🙂 Thanks for the nice words!

    2. Dawn @ Girl Heart Food on 22. April 2016 at 13:52

      I don’t think I’ve ever had frangipane before, but I’ve definitely made and eaten my share of lemon curd 🙂 This tart looks absolutely scrumptious! So pretty and fresh for Spring. Would love to try this one soon!

      • Natanja on 22. April 2016 at 14:14

        Thanks so much Dawn 🙂
        Haha yes I have eaten my share of that too, but hey that’s how we get our intake of Vitamin C right? 😉

    3. Kathy @ Beyond the Chicken Coop on 24. April 2016 at 1:58

      This is absolutely beautiful! Raspberries and lemons are a perfect pairing!

      • Natanja on 24. April 2016 at 7:59

        Thank you Kathy 🙂
        Yes I love them together as well!

    4. Jolina - The Unlikely Baker on 26. April 2016 at 15:09

      You’re right, I did wonder what frangipane is lol. It sounds wonderful and you have another wonderful creation! I like anything with lemon curd and the flavour combinations here are just very exciting!

      • Natanja on 27. April 2016 at 18:26

        Thank you Jolina! 🙂

    5. Mollie on 6. February 2020 at 14:45

      Can this be made into individual tarts?

      • Natanja on 6. February 2020 at 17:32

        Hi Mollie! Yes you can do that! 🙂 You’ll have to adapt the baking time though, as they will bake a lot faster. Hope that helps. 🙂

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