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Raspberry Frangipane Tartlets Recipe

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4 from 79 reviews

Delight in these elegant Raspberry Frangipane Tartlets featuring buttery pâte sucrée shells filled with a rich almond cream and topped with fresh raspberries and optional slivered almonds. Perfectly par-baked tart shells are filled with a creamy almond frangipane that bakes to a golden, puffed finish, complemented by the natural sweetness and tartness of raspberries.

  • Total Time: 4 hours 10 minutes
  • Yield: 8 servings

Ingredients

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

Topping

  • 200 gr Fresh Raspberries
  • 25 gr Slivered Almonds (optional)

Instructions

  1. Make the Pâte Sucrée Tartlet Shells: In the bowl of a stand mixer fitted with the paddle attachment, cream the soft butter and powdered sugar on medium speed for about 3 minutes or until smooth and creamy. Mix in the egg and almond meal, then add flour and salt, mixing on low speed just until a rough dough comes together. Scrape the bowl as needed to evenly distribute flour. Form the dough into a smooth ball, sandwich between two sheets of parchment, and roll into a 4 mm (1/8 inch) thick disk. Chill in the refrigerator for at least 1 to 2 hours until firm.
  2. Cut and Assemble Tart Shells: Remove the dough from the fridge and peel off the parchment. Using a round cutter slightly larger than your tart rings or tins, cut out dough disks. Place each disk over a ring and gently press the center to the bottom, sliding the edges up the sides to create a neat shell. Trim excess dough with a knife. Refrigerate the shells on a baking tray for at least 3 hours or preferably overnight for best results.
  3. Par-Bake the Tart Shells: Preheat the oven to 160°C (325°F). Prick the bottoms of the tart shells with a fork, then freeze them for 10-15 minutes until the oven is ready. Par-bake for 15-18 minutes until the shells hold shape and appear dry to touch. Cool on a rack and remove rings if used.
  4. Prepare the Almond Cream Filling: In a large bowl or stand mixer, beat soft butter and powdered sugar on medium speed for 3-5 minutes until creamy and increased in volume. Add eggs one at a time, mixing slowly until incorporated. Stir in almond meal until a thick paste forms. If mixture looks greasy, chill for 10-15 minutes to firm up.
  5. Fill and Assemble Tartlets: Pipe or spoon the almond cream evenly into the cooled tart shells, filling about halfway to the top. Arrange 3 to 4 raspberries on top, gently pressing them into the cream. Sprinkle slivered almonds over the top if desired.
  6. Bake the Tartlets: Bake assembled tartlets for 20-25 minutes until the almond cream puffs and turns golden brown. Cool completely on a wire rack before serving.

Notes

  • The dough disk should be rolled evenly to about 4 mm thickness for consistent baking.
  • Use a cookie cutter slightly larger than tart rings to accommodate the sides nicely.
  • Press dough edges firmly against tart rings to prevent shrinking during baking.
  • Par-baking ensures the tart shells maintain shape and don’t become soggy once filled.
  • Add eggs one at a time to almond cream to help aerate and prevent curdling.
  • Press raspberries gently into filling to keep them in place without breaking.
  • Author: Madelynn
  • Prep Time: 3 hours 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://allyumcooks.com/raspberry-frangipane-tartlets-recipe/