If you are a lover of pies and tarts then you will definitely enjoy this Raspberry Frangipane Tart. It can be made in advance to take along to family gatherings or picnics or serve with afternoon tea!
This Raspberry and Almond Frangipane tart is usually a popular bake in the summer months to use up any excess berries (See variations of other berries that work well). I adapted this recipe from my gluten free Bakewell tart which is a regular bake and my Raspberry brownies are always a hit in the summer months.
So I wanted to share another recipe using raspberries. This recipe has been tried and tested many times and as always made gluten-free!
Ingredients
- Sweet shortcrust pastry - Ready-made 9 inch pastry case. I used my gluten-free shortcrust pastry and blind baked ready to use. You can use your preferred tart pastry shell.
- Unsalted butter - Allow the butter to come to room temperature before using. If you require a dairy free frangipane you can substitute for your preferred dairy free butter block.
- Sugar - You can use caster or fine white sugar. Be sure to sieve the sugar before using to free it from any lumps.
- Eggs - Use eggs that are at room temperature.
- Lemon juice - I like to add a little lemon juice but if you prefer you could use almond extract.
- Ground Almonds - Will make the filling beautiful and moist. You can subsitute for Almond flour if this is easier for you to get in your local shop.
- All Purpose Flour - I used store bought gluten free plain flour from Doves free from range. You can use your preferred brand of All purpose flour.
- Raspberry jam - I used seedless raspberry jam at the time of photographing the recipe. I have also used regular seeded jam in the past.
- Raspberries - I used fresh raspberries but this recipe will also work with frozen raspberries used straight from the freezer.
- Flaked Almonds - Optional. I like to add a small handful of flaked almonds for raspberry almond frangipane but feel free to leave them out if preferred.
- Powdered Sugar - Optional. I like to dust the finished tart with a little powdered sugar but you can skip this step if preferred.
See the recipe card for quantities.
Instructions
9 inch Tart Shell. Sweet shortcrust pastry - You will need a tart shell for this recipe. I have a homemade gluten free shortcrust pastry recipe that is easy to follow, That can be made in advance. If you prefer you can buy a readymade tart base or pastry shell from your local store.
- Preheat oven to 170°C/325°F/Gas Mark 3
- Beat butter and sugar together until it looks light and fluffy.
- Beat in eggs gradually to butter and sugar mixture and add lemon juice.
- Mix together flour and ground almonds. Then fold in almond and flour mix until fully combined.
- Spread the raspberry jam evenly on the pre-prepared pastry shell.
- Spoon in frangipane mixture and gently spread evenly in the tin.
- Push the raspberries into the frangipane filling. Place the raspberries evenly in the tin leaving space between each to allow the frangipane to rise during baking. Sprinkle with flaked almonds.
- Bake in the oven for 55-60 minutes until it is a light golden brown. remove from the oven and leave to fully cool before serving.
Hint: Check the frangipane with a wooden skewer and that it comes out clean. Some oven temperatures may vary so be sure that the center is fully baked before removing it from the oven
Variations
I often make this recipe using seasonal fruit or what I currently have available in my freezer. It is easily adapted to suit your family's taste or favorite berries.
- Mixed berry frangipane tart - Substitute the raspberries for your preferred berries. I have often used blueberry, blackberry or frozen mixed berries in this recipe.
- Mini frangipane tarts - Using mini tartlet cases evenly divide the frangipane mixture between 6 tartlets. The baking time will have to be altered so be sure that you check and remove from the oven when golden brown.
- Strawberry Frangipane tart - You can substitute the raspberries and jam for fresh strawberries and strawberry jam.
- Iced Frangipane tart - If you want to decorate with icing you can drizzle your preferred icing over the top of the cooled pie or see my iced bakewell tart recipe for a fully iced tart.
Recipe Tips
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you for so feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online. (Although for small amounts I will use spoon measurements)
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Recipe FAQs
Yes! I made this Raspberry frangipane tart gluten free by using a gluten free pastry shell and gluten free all-purpose flour. All other ingredients are naturally gluten free.
If being served on the day it was baked store in an airtight container until ready to serve. If made in advance once fully cooled store in an airtight container in the refrigerator for up to 3 days. Remove from the refrigerator at least 1 hour before serving to allow the tart to come to room temperature.
Yes! I often make it in advance. You can make this Raspberry and almond frangipane tart up to 3 days in advance. Store in an airtight container in the refrigerator.
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Recipe
Raspberry Frangipane Tart
Ingredients
- 450 grams Sweet shortcrust pastry or Ready-made 9-inch pastry case. I used my gluten-free shortcrust pastry.
- 150 grams Unsalted butter Room temperature
- 150 grams Sugar Caster or fine white sugar
- 2 Large Eggs
- 1 teaspoon Lemon juice (You can also use Almond extract)
- 100 grams Ground almonds
- 50 grams All-purpose flour (I used gluten free all-purpose flour also known as GF plain flour in the UK)
- 4 Tablespoon Raspberry Jam
- 100 grams Raspberries (Or desired amount)
- 20 grams Flaked Almonds Optional
- 1 Teaspoon Powdered sugar for dusting Optional (AKA Icing sugar)
Instructions
Pastry Base
- Follow instructions on my sweet shortcrust pastry recipe (linked above) and blind bake pastry ready for the filling. Alternatively, you can use shop bought gluten free shortcrust pastry following the manufactures instructions but I do recommend you give my recipe a try as it is so easy to make.
How to make Raspberry Frangipane Tart
- Preheat oven to 170°C/325°F/Gas Mark 3
- Beat butter and sugar together until it looks light and fluffy.
- Beat in eggs gradually to butter and sugar mixture and add lemon juice.
- Mix together flour and ground almonds. Then fold in almond and flour mix until fully combined.
- Spread the raspberry jam evenly on the pre-prepared pastry shell.
- Spoon in frangipane mixture and gently spread evenly in the tin.
- Push the raspberries into the frangipane filling. Place the raspberries evenly in the tin leaving space between each to allow the frangipane to rise during baking. Sprinkle with flaked almonds.
- Bake in the oven for 55-60 minutes until it is a light golden brown. remove from the oven and leave to fully cool before serving. (Check the frangipane with a skewer and that it comes out clean. Some oven temperatures may vary so be sure that the center is fully baked before removing it from the oven).
- Once fully cooled dust with a little powdered sugar if desired.
Notes
I hope you enjoyed this Raspberry Frangipane Tart recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Did you make this recipe? I would love to hear from you!