Name: Raspberry Frangipane Tart
Prep time: 19 min
Cook time: 57 min
Total time: 76 min
Ingredients: Ingredients for the crust:; 1 cup + 1 Tbsp all purpose flour; 5 Tbsp almond flour; 1 ½ Tbsp sugar; Pinch of salt; 7 Tbsp cold butter, cut to cubes; 2 egg yolks; 3 Tbsp cold water; Frangipane filling:; 4 Tbsp butter, room temperature; 7 Tbsp sugar; 1 cup almond flour; 2 Tbsp all-purpose flour; Pinch of salt; 2 eggs; 1 ½ cup fresh raspberries; Powdered sugar to taste

Raspberry Frangipane Tart is extra delicious almond flavoured raspberry tart everybody loves!

The name Frangipane comes from 16^th century Italian nobleman, Marquis (ruler of a border area) Muzio Frangipani (Roman aristocracy) who invented an almond scented perfume. He was famous for producing special almond scented gloves. I truly hope he stopped there. Another step may just lead to another less favourable agent…. The flavour association came later.

If you compare fangipane and marzipan, let me say marzipan is stiffer and more sugary while frangipane is creamier, nutty, rich, and has to be baked inside a pastry shell.

As for noble titles, marquise it is above the count and below the duke; it was usually inherited or given for the war accomplishments.

However, French chefs had mastered the art of making Frangipane filling during 17^th century. During that time, the recipe evolved and resulted with Galette des Rois (cake traditionally shared at Epiphany, on 6 January. It celebrates the arrival of the Three Wise Men in Bethlehem). To learn more details about 12^th day cake, please go here .

The version we are sharing with you today is quite contemporary. It includes fresh raspberries and almond flour both in the crust and filling.

Although I don’t mention it in detailed recipe below, you may add one or two drops of almond extract to the filling to enhance the flavour. It depends on your preferances.

Almond is the ingredient we use quite often for holiday cakes and cookies so are some of our finest:

Speculoos (aka Biscoff) Bread with Almonds

Cannoli Cones with Figs, Honey and Almonds

Scandinavian Almond Bars

Pumpkin Bread with Almond Flour

5 from 2 votes

Raspberry Frangipane Tart

Raspberry Frangipane Tart is extra delicious almond flavoured raspberry tart everybody loves!

Course Dessert

Cuisine French, Italian

Keyword Raspberry Frangipane Tart

Prep Time 19 minutes

Cook Time 57 minutes

Total Time 1 hour 16 minutes

Servings 1 tart

Ingredients

Ingredients for the crust:
1 cup + 1 Tbsp all purpose flour
5 Tbsp almond flour
1 ½ Tbsp sugar
Pinch of salt
7 Tbsp cold butter, cut to cubes
2 egg yolks
3 Tbsp cold water
Frangipane filling:
4 Tbsp butter, room temperature
7 Tbsp sugar
1 cup almond flour
2 Tbsp all-purpose flour
Pinch of salt
2 eggs
1 ½ cup fresh raspberries
Powdered sugar to taste

Instructions

Preheat the oven to 190 C / 375 F.
Quickly combine all purpose flour, almond flour, sugar, salt, cold butter, egg yolks and cold water in medium sized bowl.
Transfer the dough in 8-inch pan with removable bottom. Press the dough evenly covering the sides also. Prick the dough with a fork all over. Left in to rest in the fridge for 20 minutes.
Bake for 20 minutes. Take it out and leave to cool at room temperature for 15 minutes.
Reduce the heat to 180 C / 356 F.
Mix frangipane filling and pour over the half baked crust.
Sprinkle with raspberries.
Bake for 37 minutes or until the top is golden brown.
Cool at room temperature.
Dust with icing sugar before serving.