Raspberry Frangipane Tart
If you are a lover of pies and tarts then you will definitely enjoy this gluten free Raspberry Frangipane Tart. It can be made in advance to take along to family gatherings or picnics or serve with afternoon tea!
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Servings: 12 Servings
Calories: 413kcal
Nutritional information is meant as a guideline and all information is approximate.
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
Variations:
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.
Can I make frangipane tart gluten free?
Yes! I made this gluten free by using a gluten free pastry shell and gluten free all purpose flour.
How do I store the tart?
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.
Can I make this in advance?
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.
Nutrition
Serving: 1Serving | Calories: 413kcal | Carbohydrates: 34g | Protein: 6.2g | Fat: 25.3g | Saturated Fat: 12.5g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.6g | Cholesterol: 57mg | Sodium: 17mg | Potassium: 43mg | Fiber: 1.6g | Sugar: 16g
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.