If you are looking for a dessert that beautifully balances nutty richness with bright, fruity freshness, then this Raspberry Frangipane Tartlets Recipe will absolutely delight your senses. Crisp, buttery tartlet shells cradle a luxuriously smooth almond cream filling, topped with juicy, vibrant raspberries that burst with each bite. It’s an elegant treat that feels complicated but is surprisingly approachable, perfect for impressing friends or savoring on a cozy afternoon with tea. The harmony between the sweet frangipane and the tart raspberries makes this recipe a true crowd-pleaser you will want to make again and again.

Ingredients You’ll Need

A small round tart with a golden brown crust forms the base, filled with a light yellow almond filling that looks soft and slightly spongy. On top, three bright red raspberries are embedded slightly into the filling, arranged in a triangle pattern. Thin, pale almond slices are scattered across the filling, adding a bit of texture. The tart is placed on a smooth white plate, which rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward yet essential, each one lending its unique contribution to the overall taste, texture, and appearance of your tartlets. From the creamy butter to the fresh raspberries, every element tells a part of the story.

Unsalted Butter (100 gr + 100 gr, room temperature): Provides richness and tenderness in both the pastry and filling, so it’s crucial to have this softened for easy mixing.

Powdered Sugar (50 gr + 100 gr, sifted): Adds just the right amount of sweetness and ensures a smooth texture without any graininess.
Large Eggs (3, at room temperature): Build structure and help emulsify the almond cream into a luscious, fluffy filling.
Almond Meal (40 gr + 100 gr): The star ingredient in frangipane, giving that rich, nutty flavor and moist crumb to the filling.

Plain/All-Purpose Flour (200 gr): Forms the base of the delicate pâte sucrée tartlet shells, providing stability while remaining tender.
Fine Table Salt (pinch): Balances sweetness and enhances the flavors throughout the tartlets.
Fresh Raspberries (200 gr): Bursting with vibrant color and tangy freshness, they add contrast and a refreshing finish.

Slivered almonds (25 gr, optional): Add a lovely crunch and decorative touch on top.

How to Make Raspberry Frangipane Tartlets Recipe

Raspberry Frangipane Tartlets Recipe - Recipe Image

Step 1: Prepare the Pâte Sucrée Tartlet Shells

Start by creaming the soft butter and powdered sugar together until you get a creamy and smooth mixture—this is the foundation for your buttery tart shells. Mixing in the egg and almond meal next adds moisture and flavor, then folding in the flour and salt brings everything together into a rough dough. Rolling the dough thin between parchment sheets creates the perfect base to shape your tartlets, but don’t rush the chilling step—it’s key for a crisp, flawless shell.

Step 2: Shape and Chill the Dough

Once the dough has chilled and hardened, it’s time to cut out the tartlet disks using a cookie cutter slightly larger than your tart rings. Press the dough gently into the rings, making sure to create a sharp angle where the base meets the sides for that classic tartlet shape. Trim off any excess dough, which can be saved and reused, then refrigerate your prepared tart shells for several hours or overnight to firm up fully before baking.

Step 3: Par-Bake the Tartlet Shells

Preheat your oven and prick the bottoms with a fork to prevent puffing. After chilling the shells slightly in the freezer, bake them at a moderate temperature until they hold their shape and look dry to the touch. This par-baking step creates a sturdy shell that won’t become soggy once filled, giving you that satisfying crisp bite.

Step 4: Make the Almond Cream Filling

Cream softened butter and sugar until light and fluffy, then add eggs one by one to create a smooth, airy base for your frangipane. Stir in the almond meal to form a thick, coarse paste. If the mixture feels too warm or greasy, a quick chill will help firm it up for easier spreading. This almond cream is where all the rich, nutty flavor develops—so take your time perfecting this step.

Step 5: Assemble and Bake the Tartlets

Fill each par-baked shell about halfway with the almond cream, then gently nestle fresh raspberries on top, pressing them just a little into the frangipane. Add slivered almonds for extra texture if you like. Bake the tartlets until the almond sponge puffs up and turns golden brown, a clear signal they’re perfectly cooked. Let them cool completely on a rack to set before indulging.

How to Serve Raspberry Frangipane Tartlets Recipe

Garnishes

A dusting of powdered sugar or a small drizzle of honey can beautifully enhance the tartlets without overpowering their natural flavors. Fresh mint leaves add a bright touch and a pop of green, rounding out the presentation with both elegance and freshness that complements the raspberries perfectly.

Side Dishes

This tartlet is a star on its own but pairing it with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream takes it to dessert heaven. A cup of freshly brewed coffee or a gentle herbal tea alongside can also elevate the experience, making every mouthful feel like a special moment.

Creative Ways to Present

Try serving the tartlets on a large wooden board scattered with extra fresh raspberries and slivered almonds, creating a rustic yet sophisticated display. Alternatively, individual dessert plates with a small raspberry coulis swirl add a splash of color and an elegant touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, keep your raspberry frangipane tartlets in an airtight container in the refrigerator. They should stay fresh and delicious for up to 3 days without losing their delicate texture or flavor.

Freezing

You can freeze baked tartlets wrapped tightly in plastic wrap and then foil for up to a month. When ready to enjoy, thaw in the refrigerator overnight to preserve the almond cream’s softness and raspberries’ freshness.

Reheating

To bring back that just-baked warmth, reheat tartlets gently in a low oven at around 150 degrees Celsius (300 degrees Fahrenheit) for 10 minutes. Avoid microwaving, as it can make the pastry soggy and the cream less appealing.

FAQs

Can I use frozen raspberries for this Raspberry Frangipane Tartlets Recipe?

While fresh raspberries give the best texture and flavor, you can use frozen ones if fresh aren’t available. Just be sure to thaw and drain them well to avoid excess moisture making the tartlets soggy.

What type of almond meal is best for the frangipane filling?

Finely ground almond meal or almond flour works best as it creates a smooth, tender filling. Avoid coarse or chunky varieties for a creamier texture.

Can I make the tartlet shells without almond meal for a nut allergy?

The almond meal is important for flavor and texture in both the pastry and filling, but if you need to avoid nuts, you can substitute with extra flour in the dough and omit the frangipane, perhaps filling with pastry cream and berries instead.

What should I do if the almond cream mixture looks greasy?

This usually means the butter was too warm when mixed. Simply refrigerate the mixture for 10 to 15 minutes to firm it up before filling the tartlet shells.

Why do the tartlet shells need to be refrigerated for so long?

Chilling the pastry allows the gluten to relax and the butter to solidify, which prevents shrinking or puffing during baking and ensures a crisp, tender shell.

Final Thoughts

There’s something truly special about a Raspberry Frangipane Tartlets Recipe that combines simple ingredients into a show-stopping dessert. Its balance of textures and flavors always leaves a lasting impression, whether shared at a dinner party or enjoyed as a sweet personal indulgence. Give this recipe a try—you might just find your new favorite tartlet to bake and share for years to come.