Exquisite Raspberry Frangipane Tartlets: Your Guide to Perfect Summer Dessert Delights

Embark on a delightful baking journey with these truly exquisite Raspberry Frangipane Tartlets. These elegant and utterly delicious mini pastries are an absolute showstopper, making them the ideal addition to any summer dessert table, brunch spread, or special occasion. Imagine biting into a crisp, golden-brown tart shell, giving way to a rich, buttery almond cream filling, crowned with vibrant, fresh raspberries and a delicate sprinkle of slivered almonds. It’s a symphony of flavors and textures – the sweet, nutty depth of the frangipane perfectly harmonized with the bright, tangy burst of fresh berries, all encased in a tender, flaky crust. This recipe transforms classic French pastry into an accessible and rewarding experience, promising to impress both your guests and your taste buds with its balanced flavors and beautiful presentation.

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Crafting these gorgeous individual tarts begins with a foundation of buttery, crisp Pâte Sucrée shells. This sweet shortcrust pastry provides the perfect structural and flavor base, offering a delightful counterpoint to the luscious filling. Inside, you’ll find a melt-in-your-mouth Almond Cream (frangipane) that bakes into a delicate, aromatic sponge, creating an irresistible richness. The star of the show, however, is the explosion of fresh, juicy raspberries, which provide a beautiful visual contrast and a refreshing tartness that cuts through the sweetness. A sprinkle of slivered almonds not only adds an elegant finish but also introduces a delightful, subtle crunch that elevates the overall texture. These Raspberry Almond Tartlets strike a masterful balance between sophistication and simplicity. They appear incredibly fancy, yet the process of making them is surprisingly straightforward, making them an ideal choice for a summer gathering or any occasion where you want to serve a memorable, individual dessert. The interplay of sweet almond and tart raspberry is truly a match made in heaven.

Understanding the French Classic: What is a Frangipane Tart?

A Frangipane Tart is a celebrated French dessert that beautifully marries a delicate pastry crust with a rich, baked almond cream filling. The term “frangipane” itself evokes a sense of classic European baking, and while often used broadly, it has a precise meaning in French pastry. Traditionally, a frangipane cream is made by combining a thick Crème Pâtissière (pastry cream) with a simple Almond Cream. However, in common culinary language, “frangipane tart” often refers to any tart featuring an almond-based filling, even if it’s purely almond cream, as is the case in our delightful Raspberry Frangipane Tartlets.

The beauty of the frangipane tart lies in its versatility. While often enjoyed plain as a classic Almond Tart, it truly shines when paired with fruits. Famous examples include the Tarte Bourdaloue, where succulent pears are nestled into the almond cream, or the vibrant burst of berries like the raspberries used in this recipe. The almond filling bakes into a light, moist, and aromatic cake-like texture, providing a wonderful textural contrast to the crisp pastry and fresh fruit. It’s this delightful combination that makes frangipane tarts a timeless favorite in patisseries and home kitchens alike.

Discover more delightful frangipane variations to explore your baking repertoire:

• Pear Frangipane Tartlets
• Apricot Frangipane Tart
• Apple Frangipane Tart
• Peach Almond Tart

Essential Ingredients for Perfect Raspberry Frangipane Tartlets

Crafting these irresistible Raspberry Almond Tarts requires a selection of high-quality ingredients, each playing a crucial role in achieving the perfect balance of flavor and texture. Here’s a detailed look at what you’ll need:

Scroll down to recipe card below for all quantities and precise measurements.

Tart Shells (Pâte Sucrée)

• Soft Unsalted Butter: The foundation of a rich and tender pastry. Ensure it’s very soft, at room temperature, for easy creaming and a smooth dough.
• Icing Sugar (Powdered Sugar): Sifted icing sugar blends seamlessly into the butter, creating a fine, delicate texture without any grainy feel.
• Full Egg (at room temperature): An essential binder and tenderizer. Room temperature eggs emulsify better with butter, preventing the dough from splitting.
• Almond Meal: Adds a subtle nutty flavor and a delicate texture to the pastry, enhancing its richness.
• Plain / All-Purpose Flour: The main structural component. Sift it to avoid lumps and ensure a light, even dough.
• Pinch of Salt: Crucial for balancing the sweetness and enhancing all the other flavors.

Almond Cream Filling (Frangipane)

• Soft Unsalted Butter: Again, at room temperature is key. Soft butter creams beautifully with sugar, creating an airy, voluminous base for your frangipane.
• Powdered Sugar: Provides sweetness and contributes to the smooth texture of the cream. Caster sugar can be used, but powdered sugar gives a finer result.
• Large Eggs (at room temperature): Critical for emulsifying with the butter and creating a stable, rich cream. If eggs are cold, the mixture may split.
• Almond Meal: The heart of the frangipane. While almond flour (finely ground, blanched almonds) can be used, almond meal (often coarser, sometimes with skins on) lends a more rustic texture and deeper flavor.
• Optional Flavorings: Elevate your almond cream with a touch of vanilla extract for warmth, almond extract for intensified nuttiness, or even a drop of a complementary liquor like rum or amaretto for a sophisticated twist.

Toppings

• Fresh Raspberries: Absolutely essential. Use only fresh raspberries for this recipe. Frozen raspberries, even if thawed, release too much moisture during baking, which can make your frangipane soggy. Choose raspberries that are firm and plump for the best visual appeal and texture, as overly ripe ones may “melt” into the filling.
• Slivered Almonds: An optional but highly recommended addition. These slivers provide an extra layer of nutty crunch, perfectly complementing the soft frangipane and tart raspberries. Chopped almonds or flaked almonds can also be used, offering slight variations in texture.

How to Make Raspberry Frangipane Tartlets: Step-by-Step Guide

1. Preparing Your Pâte Sucrée Tartlet Shells

The foundation of these exquisite tartlets is a perfectly crafted Pâte Sucrée, or sweet shortcrust pastry. Patience and attention to temperature are key here for achieving a tender, crisp crust that holds its shape beautifully.

• Photo 1: Begin by creaming your very soft, room-temperature unsalted butter and sifted powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with an electric hand mixer). Beat on medium speed for approximately 3 minutes, or until the mixture becomes incredibly light, creamy, and smooth. This step incorporates air, contributing to the pastry’s tender texture.
• Photo 2: Next, incorporate the room-temperature egg and almond meal into the creamed butter and sugar. Mix until just combined.
• Photo 3: Sift in the plain/all-purpose flour and add a pinch of fine table salt. Sifting prevents lumps and ensures even distribution.
• Photo 4: Mix on low speed until the ingredients just come together to form a rough dough. Avoid overmixing, as this can develop the gluten too much, leading to a tough crust. If necessary, stop the mixer and scrape down the sides of the bowl with a spatula to ensure all flour is fully incorporated.

• Prepare two large sheets of baking paper. Remove the dough from the bowl, place it over one of the sheets, and very lightly knead it just enough to bring it together into a smooth, cohesive ball.
• Photo 5: Cover the dough with the second sheet of baking paper. Using a rolling pin, roll the dough into a large, even disk, aiming for a thickness of about 4 mm (1/8 inch). Consistent thickness is crucial for even baking.

For a perfectly even thickness every time, I highly recommend using a rolling pin with thickness rings or some thickness strip guides. These tools are invaluable for achieving professional results.

• Place the rolled dough (still between the baking paper sheets) in the fridge to rest and chill for at least 1 to 2 hours. This chilling step is vital: it firms up the butter, making the dough easier to handle, and allows the gluten to relax, which prevents shrinkage during baking. The dough sheet should be completely firm and hard when removed.
• Once thoroughly chilled, take the dough out of the fridge and gently peel off both baking paper sheets.

2. Shaping the Tartlet Shells with Precision

There are several effective ways to shape tartlet shells, and this recipe utilizes 8 cm (3.15 inch) perforated tart rings, which promote even baking and a crisp crust. If you don’t have tart rings, mini tart tins or even a muffin pan can be used (refer to my tartlet shells recipe for the muffin pan technique).

Shaping shells with mini tart pans:

• Using a round cookie cutter that is a few centimeters wider than your chosen mini tart pans, cut out uniform disks of dough. Carefully place each dough disk over a pan and gently press the dough down, ensuring it slides smoothly along the sides and into the bottom. This method works well for pans with sloped sides.

Shaping shells with tart rings:

• Photo 6: For 8cm tart rings, cut out dough disks that are about 12 cm in diameter – slightly larger than the rings to account for the sides. Place each disk centrally over a tart ring. Gently press the center of the dough downwards until it touches the baking surface, then carefully slide your fingers along the sides of the ring, easing the dough down to form the walls. Run a finger firmly along the inner corner where the bottom meets the sides to create a sharp, defined angle. This prevents air bubbles and ensures a crisp base. Make sure the dough is snugly pressed against the ring for best results.

Achieving a sharp angle between the bottom and the sides is crucial to avoid any trapped air bubbles that can cause the crust to puff up unevenly. You can turn the ring upside down to visually check the bottom of the dough; you should only see the flat base of the tart shell, not any of the side dough peeking through.

Note that the exact number of tartlets you will get will vary based on the specific type and size of tart pan or ring you use, as well as how thinly you rolled the dough. With standard 8 cm wide tart rings, you should yield approximately 8 to 9 perfectly sized tartlets.

• Photo 7: Once the dough is perfectly seated in the rings, use a small, sharp knife to carefully trim any excess dough flush with the top edge of the tart rings. This creates a neat, professional finish.

Any excess dough can be gathered, gently re-rolled between two fresh sheets of baking paper, chilled again, and used to make additional tart shells, minimizing waste.

• Place all the lined tart rings onto a large baking tray. Ideally, use a perforated tray with a perforated silicone baking mat, which promotes airflow for a crisper crust. If not available, a regular baking tray lined with parchment paper or a standard silicone mat will work. Refrigerate the shaped shells for at least 3 hours, or even better, overnight. This second chilling period is absolutely critical for preventing shrinkage during baking and achieving perfectly stable, crisp shells.
• Photo 8: Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit). While the oven preheats, prick the bottom of each chilled tart shell several times with a fork. This prevents air pockets from forming and ensures a flat base. Transfer the tray of pricked shells to the freezer for 10-15 minutes until the oven is fully preheated. This final chill helps the butter firm up even more, further guaranteeing no shrinkage.
• Par-bake the shells for 15 to 18 minutes, or until they are visibly dry to the touch and hold their shape firmly. There’s no need for baking beads or pie weights here; if the dough has been properly rested and thoroughly chilled, the tart crust will not slump or move in the oven.
• Remove the par-baked shells from the oven and carefully transfer them to a wire cooling rack to cool down completely to room temperature. Once cooled, if you used tart rings, you can gently remove them from the shells.

3. Crafting the Velvety Almond Cream Filling

The almond cream, or frangipane, is the heart of these delicious tartlets, providing a rich, moist, and aromatic core. Achieving its perfect consistency is straightforward with a few key tips.

• Photo 9: In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, combine the very soft, room-temperature butter and sifted powdered sugar. Cream them together on medium speed for about 3 to 5 minutes until the mixture is incredibly soft, pale, creamy, and noticeably increased in volume. This aeration is crucial for a light frangipane.
• Photo 10: Add the large, room-temperature eggs one at a time. Mix slowly after each addition, ensuring it is fully incorporated into the butter mixture before adding the next.

It’s important to note that the mixture might appear to split or curdle at this stage. This usually happens if the butter was too cold or too warm, or if the eggs were not at room temperature, disrupting the emulsion. Don’t panic if this occurs; the mixture will come back together and stabilize once the almond meal is added.

• Photo 11: Add the almond meal to the butter-egg mixture.
• Photo 12: Mix on low speed until everything is just combined and you achieve a thick, somewhat coarse paste. Avoid overmixing once the almond meal is added.

If the filling still looks a bit greasy, it generally indicates that the butter was too soft or too warm when incorporated. To remedy this, you can chill the almond cream in the fridge for 10 to 15 minutes to allow it to firm up slightly before filling your tart shells.

4. Assembling and Baking Your Perfect Raspberry Frangipane Tartlets

With your crisp tart shells and luscious almond cream ready, the final steps of assembly and baking are where these beautiful tartlets truly come to life. The aroma that fills your kitchen during this stage is simply divine!

• If necessary, re-heat your oven to 160 degrees Celsius (325 Fahrenheit).
• Photo 13: Evenly spread the almond cream over the par-baked tart shells. You can use a piping bag with the tip cut off for more precision, or simply a spoon and a small offset spatula. Aim for a relatively even layer, filling each shell about halfway up the sides. It’s important not to overfill, as the almond sponge will puff up considerably during baking.
• Photo 14: Carefully arrange 3 to 4 fresh raspberries on top of the almond cream in each tartlet, gently pressing them in slightly. The exact number will depend on the size of your raspberries. Don’t worry if the raspberries appear to poke out quite a bit; this is normal, as the almond filling will rise around them as it bakes.
• Photo 15: If desired, sprinkle a generous amount of slivered almonds over the top of each tartlet. This adds a beautiful golden crunch and an extra layer of nutty flavor.
• Photo 16: Bake the tartlets for approximately 20 to 25 minutes. The almond sponge should puff up to a lovely dome, become golden brown on top, and feel firm to the touch. The raspberries will soften and become intensely flavorful.
• Once baked, remove the tartlets from the oven and transfer them to a wire cooling rack. Allow them to cool down completely before attempting to remove them from their pans and serving. This ensures the frangipane sets properly and the crust remains crisp.

Raspberry Frangipane Tartlets: Your Common Questions Answered

Pro Tips & Troubleshooting for Flawless Tartlets

Achieving bakery-quality Raspberry Frangipane Tartlets is within your reach with a few expert tips and solutions for common baking challenges:

• **The Golden Rule of Tart Shells: Chill, Chill, Chill!** For the absolute best results with your Pâte Sucrée tart shells, you must commit to resting and chilling the dough thoroughly, not once, but twice. First, after rolling it out, chill for at least an hour. Then, crucially, once the dough is shaped into the tartlet pans, refrigerate for a minimum of 3 hours, or ideally, overnight. This extensive chilling is paramount. It ensures the butter is very cold and, more importantly, allows the gluten in the flour to relax completely. This relaxation is what prevents the dreaded dough shrinkage during baking, giving you perfectly shaped, crisp shells that hold their form.
• **My Almond Filling Split When I Added the Egg!** This is a very common issue and almost always stems from a temperature imbalance between your ingredients. For a smooth, emulsified almond cream, both your butter and eggs need to be at the same temperature – specifically, room temperature. If your butter was too cold or too soft, or your eggs were too cold or too warm, they won’t properly integrate. If your mixture looks soft and greasy, the butter was likely too warm. If you see small chunks of butter, either the butter or the egg (or both) were too cold. Don’t worry, though; the mixture will usually come back together nicely once you add the almond meal, and the final baked product won’t be affected. If it’s still a bit loose, a quick chill in the fridge (10-15 minutes) can firm it up before filling.
• **Preventing a Soggy Bottom:** Beyond using fresh raspberries, ensure your tart shells are properly par-baked until dry and lightly golden. An under-baked shell is more prone to absorbing moisture from the frangipane. Also, allow the tartlets to cool completely on a wire rack after baking. This helps any residual moisture dissipate and maintains the crispness of the crust.

Storing and Freezing Your Raspberry Frangipane Tartlets

Proper storage is key to enjoying these delightful tartlets at their best, and they are quite versatile when it comes to make-ahead options:

Storage: The baked Raspberry Frangipane Tartlets can be kept at room temperature for up to one day, especially if your kitchen is cool. For extended freshness, or if your kitchen is warm, store them in an airtight container in the fridge for up to 3 days. Always allow them to come closer to room temperature for the best flavor and texture before serving.

Freezing: Both the par-baked tart shells and the fully baked tartlets can be successfully frozen. To freeze par-baked shells, ensure they are completely cool, then wrap each one individually in cling film, followed by a layer of aluminum foil. Store them in a freezer-safe container or bag for up to 1 month. To use, thaw at room temperature, then proceed with filling and baking. For fully baked tartlets, allow them to cool completely. Wrap each tartlet individually in cling film, then place them in a single layer in an airtight freezer container. They can be frozen for up to 1 month. Thaw them for a few hours at room temperature, or overnight in the fridge, before serving. A quick refresh in a warm oven for a few minutes can sometimes restore a little crispness to the crust.

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Recipe

Raspberry Frangipane Tartlets

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These elegant and delicious Raspberry Frangipane Tartlets feature crispy Pâte Sucrée shells filled with a rich, buttery almond cream and topped with fresh raspberries and slivered almonds. Perfect for summer gatherings, they offer an irresistible combination of balanced flavors and delightful textures.

Servings:
8 tartlets

Author:
Sylvie

Prep Time
1 hour hr

Cook Time
40 minutes mins

Resting Time
4 hours hrs

Total Time
5 hours hrs 40 minutes mins

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Equipment

• 8 to 9 8 cm Perforated Tart Rings or mini tart tins – the exact quantity of tarts will vary based on the size of your tins.

Ingredients

Pâte Sucrée Tartlet Shells

• 100 gr Unsalted Butter, at room temperature, very soft
• 50 gr Powdered Sugar, sifted
• 1 large Egg, at room temperature
• 40 gr Almond Meal,
• 200 gr Plain / All-Purpose Flour
• 1 pinch Fine Table Salt

Almond Cream Filling

• 100 gr Unsalted Butter, at room temperature, soft
• 100 gr Powdered Sugar, sifted
• 2 large Eggs, at room temperature
• 100 gr Almond Meal

To assemble

• 200 gr Fresh Raspberries
• 25 gr Slivered Almonds, optional

Instructions

Pâte Sucrée Tartlet Shells

• In the bowl of your stand mixer fitted with the paddle attachment (or large bowl with hand mixer), cream the very soft, room-temperature unsalted butter and sifted powdered sugar on medium speed for about 3 minutes, or until the mixture becomes light, creamy, and smooth.
• Mix in the egg and almond meal until just combined, then add the sifted plain/all-purpose flour and pinch of salt. Mix on low speed until a rough dough just comes together. Stop to scrape the bowl with a spatula if needed to ensure all flour is evenly distributed. Avoid overmixing.
• Remove the dough from the bowl, lightly knead to form a smooth ball, and place it between two large sheets of baking paper (parchment paper).
• Using a rolling pin, roll the dough into a large, even disk about 4 mm (1/8 inch) thick (see note 1 for rolling tips). Place the dough sheet (still between the baking paper) in the fridge to rest and chill for at least 1 to 2 hours until completely hard.
• Once thoroughly chilled, take the dough out of the fridge and gently peel off both baking paper sheets.
• Using a round cookie cutter that is a few centimeters wider than your tart rings or mini tart tins (see note 2 for sizing), cut out uniform disks of dough.
• Place each dough disk centrally over a ring or tin. Gently press the center of the dough downwards, then slide the edges along the sides to form the walls. Run a finger on the inner corner between the bottom and sides to create a sharp angle, ensuring the dough is pressed snugly against the ring/tin (see note 3).
• Carefully run a small, sharp knife along the top edge of the tart rings/tins to trim off any excess dough. Leftover dough can be re-rolled, chilled, and used for more shells.
• Place all the lined tart rings on a large tray (preferably a perforated tray with a perforated baking mat). Refrigerate for at least 3 hours, or ideally overnight, for the best results and to prevent shrinkage.
• Preheat your oven to 160 degrees Celsius (325 degrees Fahrenheit). Prick the bottom of the chilled shells several times with a fork, then transfer them to the freezer for 10-15 minutes while the oven preheats.
• Par-bake the shells for 15 to 18 minutes, or until they hold their shape and look dry to the touch (see note 4). Remove from the oven, place on a cooling rack, and leave to cool completely to room temperature. If using tart rings, you can carefully remove them at this point.

Almond Cream Filling

• Place the very soft, room-temperature butter and sifted powdered sugar in a large bowl (for a hand mixer) or the bowl of your stand mixer with the paddle attachment. Mix on medium speed for about 3 to 5 minutes until very soft, creamy, pale, and increased in volume.
• Add the room-temperature eggs one at a time, mixing slowly until each is fully incorporated into the butter mixture (see note 5 regarding splitting).
• Add the almond meal and mix until just combined, forming a thick, coarse paste. If the filling appears greasy, it indicates the butter was too warm; chill the cream for 10-15 minutes to firm it up slightly before use.
• Using a piping bag (with the tip cut off) for neatness or simply a spoon and small offset spatula, spread the almond cream into an even layer inside the par-baked shells. Fill each shell about halfway to the top; remember, the filling will puff up significantly in the oven.

To assemble

• Carefully place 3 to 4 fresh raspberries (depending on their size) over the almond cream in each tartlet and gently press them in slightly (see note 6). Optionally, sprinkle a generous amount of slivered almonds over the top for added crunch and visual appeal.
• Bake for about 20 to 25 minutes. The almond sponge should have puffed up beautifully and be golden brown, while the raspberries will be soft and juicy. Leave on a cooling rack to cool down completely before serving to allow the frangipane to set.

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Notes

Please note that the exact number of tartlets you will yield can vary based on several factors, including the specific type and size of tart pan you choose, its exact width and depth, and how thinly or thickly you roll your dough. As a general guide, if you use 8 cm wide tart rings as specified, you should typically get between 8 to 9 perfectly portioned tartlets from this recipe.

1. For achieving a perfectly uniform thickness in your rolled dough, which is essential for even baking, I highly recommend using a rolling pin with thickness rings or some convenient thickness strip guides. These tools will significantly aid in consistent results.
2. The ideal size for your round cookie cutter will depend directly on the dimensions and shape of the tart tins or rings you are utilizing. As a helpful reference, when using the 8 cm perforated tart rings mentioned in this recipe, I found that cutting out dough disks approximately 12 cm wide worked best to allow for sufficient side coverage.
3. When shaping your tart shells, it’s crucial to create a sharp, well-defined angle between the bottom and the sides. This technique is key to preventing air bubbles from forming and ensuring a perfectly structured crust. If you do not have specialized tart rings or mini tart tins, a standard muffin pan can be used as an alternative. For detailed instructions on how to effectively line a muffin pan for tart shells, please refer to the method explained in my comprehensive Mini Tart Shells recipe.
4. There is no need to use baking beads or pie weights for par-baking these shells. This is because if the Pâte Sucrée dough has been properly rested and thoroughly chilled as instructed, the tart crust will be stable enough and will not shrink or move in the oven, ensuring a perfect shape without additional weights.
5. The almond cream mixture may sometimes appear to split or curdle at the stage where the eggs are added. This often occurs if there’s a significant temperature difference between your butter (too cold/too soft) and your eggs (too cold/too warm). While it can be alarming, do not worry; the almond cream will almost always come back together and re-emulsify once you incorporate the almond meal, and it will not negatively impact the final baked texture of your frangipane.
6. When placing the raspberries into the almond cream, they might seem to protrude quite a bit from the filling. This is completely normal and expected. As the almond filling bakes in the oven, it will naturally puff up around the raspberries, beautifully encasing them and creating a lovely visual effect in the finished tartlets.

Nutrition (per serving)

Calories: 500kcal | Carbohydrates: 45g | Protein: 10g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 35mg | Potassium: 120mg | Fiber: 5g | Sugar: 20g | Vitamin A: 734IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 2mg

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