Description
This foolproof raspberry frangipane tart features a flaky crust filled with rich almond cream and topped with vibrant, juicy raspberries. Perfect for any occasion, this dessert not only delights the palate but also impresses visually.
Ingredients
Scale
- 1 pre-made tart shell (9-inch)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup almond flour
- 3 large eggs
- 1 tsp pure vanilla extract
- 2 cups fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). If using a pre-made shell, place it in your tart pan; if homemade, roll out dough into a circle and fit it into the pan.
- Blind bake the tart shell for about 15 minutes until lightly golden.
- In a mixing bowl, cream together softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in almond flour and vanilla extract until smooth.
- Arrange fresh raspberries evenly over the bottom of the tart shell.
- Pour the frangipane filling over the raspberries, ensuring they remain visible.
- Bake for 30-35 minutes or until golden brown on top and set in the center.
- Let cool slightly before dusting with powdered sugar and serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 335
- Sugar: 18g
- Sodium: 135mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg