A buttery crust filled with smooth frangipane, a light coat of lemon curd and topped off with fresh raspberries.
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 🙂
Another thing I would like to point out here is the tart pan itself. Trust me, when it comes to bakeware it is very worth investing in high quality pans! My husband recently gifted me a tart pan by Master Class that was on my Amazon wish list and I simply love it! The pan is heavier 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. I think it is currently the best baking pan I own.
Oh and 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)
Raspberry Frangipane Tart
A buttery crust with creamy frangipane filling and fresh raspberries
- Yield: 1 tart (serves 8)
- 150g flour (1 and 1/4 cup)
- 1/2 teaspoon salt
- 50g white granulated sugar (1/4)
- 1 egg yolk
- 110g butter, cubed and chilled (1 stick)
- 1 to 1 and 1/2 tablespoons ice water
- 50g butter, softened
- 1 and 1/2 teaspoons vanilla
- 2 teaspoons rum
- 170g almond flour (from blanched almonds), (1 and 3/4 cups)
- 3 medium eggs
- Lemon Curd, or any other type of fruit curd
- 350g fresh raspberries (12,3oz)
- powdered sugar
- Mix flour, salt and sugar with a whisk until well combined. Then add in the chilled butter cubes and blend into the flour with a pastry blender, or by hand until butter chuncks are pie sized.
- Now add in the egg yolk and mix together, then add in a tablespoon (or more if necessary) of ice water. Mix until you have a nice soft dough. It shouldn’t stick to your hands too much, if that is the case, add a little bit more flour.
- Form a disc and wrap in plastic foil. Chill in the fridge for at least 1 hour.
- Preheat oven to 180°C or 350°F and take out your 24-25cm or 9inch tart pan. Take the dough out and let it sit for 5 min to warm up slightly.
- Roll the dough out on a floured surface until it is slightly bigger than your tart pan.* Lift into the pan. This is done easiest by slightly rolling it onto the rolling pin und using the pin to transfer it into the pan. Press on top of the rim to cut off the dough on the sides. If the dough ripped in any areas, simply use the excess dough and press that into the torn area. Prick the bottom of the dough with a fork multiple times. Then chill in the fridge for 15 min.
- Blindbake the dough by covering with parchment paper and filling with pie weights or dried pulses and baking for 30min in the preheated oven.
- In the meantime prepare the filling by creaming the butter and vanilla on high speed until pale and fluffy. Add in the rum and almond flour and mix until well combined. Lastly add in the eggs and mix again, until they are well incorporated.
- 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.
- Spread a layer of fruit curd on top of the frangipane and place the raspberries on top. Sprinkle with powdered sugar right before serving.
*Due to the higher fat ratio of the tart dough as compared to a pie dough recipe, the dough is a little more fragile and you need to be very gentle when rolling it out and lifting it.
If the dough should crack when rolling it out, simply push the cracks back together before continuing to roll the dough out. Work quickly so your dough doesn’t get too warm.