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)
A buttery crust with creamy frangipane filling and fresh raspberries
- 115g butter, softened (1 stick)
- 5 tablespoons powdered sugar
- 1 and 1/2 teaspoons vanilla
- 2 teaspoons rum
- 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 (12,3oz)
- powdered sugar
- Blind bake the crust for 10 minutes and set aside.
- Prepare the filling by creaming the butter, sugar 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.