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You are here: Home / Sweet baking / Easy Frangipane & Raspberry Tart

Easy Frangipane & Raspberry Tart

72 Comments Sweet baking frangipane, pears, tartelettes

It is said that the name Frangipane comes from a 16th century Italian Marquis called Muzio Frangipani. Whether this is true I do not know … I do know that this simple frangipane recipe works. I like to call it the Italian version of our Dutch almond paste (amandelspijs) mainly used in Christmas stollen and speculaas.

I made these tarts the first time to practice for Christmas when I wanted to bake a nice bakewell tart with marzipan in which frangipane is also used. I found that for me tart fruits like raspberries work best with frangipane. Raspberries have a nice sharpness that combines perfect with the sweetness of the frangipane. Pears are sweet and when combined with more sweet it is just a little less interesting to the pallet. If you like sweet, don’t let this stop you of course. I think apricots would also work very well, maybe cherries and certain plums or apples and of course cranberries.

Making Frangipane Raspberry Tart
Making Frangipane Raspberry Tart
Making Frangipane Raspberry Tart
Making Frangipane Raspberry Tart
Frangipane Raspberry Tart


IMG_2620

Ingredients for the Tart base

125 g butter

125 g caster sugar

225 g flour

pinch of salt

1/2 egg or one egg yolk

Ingredients for the Frangipane

125 g butter

125 g sugar

3 medium eggs (125 to 150 g)

125 g finely ground almonds or almond flour

zest of 1 small lemon, orange or tangerine

+ 125 g of fresh raspberries and/or other fruits of choice

Note: To keep this recipe easy and simple I bake the tart, base and filling, in one go. The bottom does not go soggy this way when I bake it, but it is not exactly crisp either. This is absolutely no problem, the tart is perfectly delicious. But…if you are looking for a perfectly baked, crisp bottom I would suggest blind baking the pastry for 10 minutes before filling it.

IMG_2633

Making the Frangipane and Raspberry Tart

Make a firm dough with the flour, butter, sugar, salt and the half egg. Rap in clingfilm and leave to rest in the fridge for 30 minutes. Make sure the dough is cool but still easy to work with by the time you want to roll it out.

Now make the frangipane by slowly melting the 125 g butter over low heat and letting it cool slightly. Beat the sugar together with the three eggs and the grated zest of lemon, orange or tangerine until creamy and add the melted butter while continuing to beat. Add the almond flour and mix well.

Preheat your oven to 175ºC / 345ºF.
Fill a greased mold (approx 24 cm/ 9.5 inches diameter and a height of about 3.5 cm /1.4 inches preferably with removable bottom) with the rolled out pastry dough.

Now spread the frangipane evenly into the mold (it very probably will spread out nice and even on it’s own). Now add your fruit. You can lay the raspberries (in a pattern) on top of the frangipane, they will sink in a little bit anyway, so no need to push them, you still want to see them.

Slide the tart into the oven and bake for about 45 minutes, depending on your oven. When it’s beautiful and golden brown, puffed and firm to the touch, it is ready. Leave to cool on a rack. You can dust the tart with icing sugar before serving.

A different version with poached pears

You can also make individual tartelettes, like I did with the poached pears version. For this I used three pears and poached them in water with a cup of vanilla sugar, juice of a lemon and a cinnamon stick in a saucepan and left them to simmer until tender (10 to 15 minutes). I sliced them after I left them to cool in the liquid.

Make sure to drain the pears on a paper towel before using them because you do not want too much liquid in your frangipane for fear of sogginess. Three pears is too much for six tartelettes, but they keep well in their liquid in the fridge for several days and you can also use them in muffins or cupcakes or eat them with some whipped cream.

Enjoy!

Sweet baking frangipane, pears, tartelettes

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Comments

  1. Robert says

    December 25, 2020 at 00:41

    Made two poached pear tarts, moved onto a rasberry every one fantastic. Pushed out the boat and trying Luxardo black cherry this time, fingers crossed it works. Added some almond essence each time for a bigger almond hit. Great simple recipe, thanks for sharing.

    Reply
  2. Jean says

    July 24, 2020 at 17:05

    Hello. Im in the Uk.
    For those of you have a pastry phobia.may I suggest you use a baking dish that has perforated hole all around the sides with a loose bottom.

    You will never have anymore soggy bottoms they will all turn out perfect.

    I bought mine from Amazon.i am sure you have an Amazon in the states have a go.

    Greeting from the Uk Stay safe.

    Reply
    • Weekend Bakers says

      July 27, 2020 at 09:55

      Thank you Jean for this suggestion and sharing your experience.

      Enjoy your baking!

      Reply
  3. Michael N says

    June 18, 2020 at 20:23

    Iv just made the pear frangipane tart, very easy to follow recipe and its simply delicious. I’ll try Raspberry’s next. Thank you.

    Reply
    • Weekend Bakers says

      June 19, 2020 at 09:03

      Thank you Michael,
      We find the pear and raspberry different but equally delicious, they are such a good combination with the almond flavor. Thank you for trying and liking the recipe.
      Enjoy your baking and sharing!

      Ed & Marieke
      WKB

      Reply
  4. Roger says

    June 15, 2020 at 13:57

    I tried this yesterday and was absolutely delighted with the results. I used strawberries and raspberries from my garden.

    Reply
    • Weekend Bakers says

      June 18, 2020 at 11:52

      Wonderful Roger. And you just reminded me to go pick some strawberries from our own garden before the slugs get to them after the recent rain!
      Baking with own produce is the best. Enjoy!

      Marieke
      WKB

      Reply
  5. Sanika says

    May 20, 2020 at 07:34

    Just made this. It looks, smells and tastes amazing! Thank you so much for this recipe, I’ll definitely be making the poached pear version soon.

    Reply
    • Weekend Bakers says

      May 22, 2020 at 09:09

      Thank you Sanika, great the recipe is a success. Next to raspberry the pear version is a big favorite of ours. Hope it will be delicious too!

      Reply
  6. Chris Foster says

    May 10, 2020 at 14:50

    Great, recipe, didn’t use sweet pastry, as I had some left over from a quiche, so used that, it was perfect. Made it for my niece, as she is an avid lover of almonds, me I don’t eat cake, but love making them.
    Now she says it’s her favourite, so I keep making it

    Reply
    • Weekend Bakers says

      May 12, 2020 at 15:25

      Hi Chris,
      That is so wonderful. Funny you mention your love of baking but not eating your bakes. We hear this more often, so you are not alone.
      Great your niece can enjoy your pastries, tarts and pies.

      Greetings from Holland,
      Mariek

      Reply
  7. Eve Williams says

    January 23, 2020 at 17:00

    Use a biscuit base or even graham crackers recipe! Eliminates the terrors for those with pastry phobia!

    Reply
  8. Guy says

    January 11, 2020 at 19:27

    Hi – I’m going to give this a go. I have a recipe for frangipane tart which I’ve tried a few times with “mixed” results (I’m talking about the pastry base):
    175g plain flour
    85 unsalted butter (soft)
    3 egg yolks
    85g caster sugar
    3-4 drop of vanilla essence
    a pinch of salt

    This was for a 12-inch spring-form cake tin but was woefully inadequate. So I multiplied all the ingredients by 3 and although this now gives enough to fill the tin at a reasonable thickness, the pastry mix is a bit wet and sticky even after spending the night in the fridge. The major difference between the recipe I’m following and yours seems to be the number of egg yolks – I ended up putting 9 in (multiplying the original 3 by three times) – so is this the obvious problem?

    Reply
    • Weekend Bakers says

      January 14, 2020 at 16:45

      Hello Guy,
      We think the amount of egg yolks cannot really be correct, looking at the amount of flour used. It will not be a good strong base for a heavy frangipane filling, the yolks make it softer and more delicate.

      Reply
  9. Ai Lin says

    October 25, 2019 at 12:02

    Hi! I’m interested to try this. How do you make the dough? Do you use an electric mixer?

    Reply
    • Weekend Bakers says

      October 25, 2019 at 14:24

      Hello Ai Lin,
      We make the dough by hand. Just combine the ingredients and with a cool hand form a dough, being careful not to over-knead, as soon as you have a nice smooth dough and all the ingredients are well incorporated you can stop and wrap it and let it rest for 30 minutes.

      Reply
      • Ai Lin says

        October 28, 2019 at 06:32

        Thanks so much! But it’s kinda hard to have a cool hand in sunny Singapore where it’s 90 deg f! 🙂

        Reply
        • Weekend Bakers says

          November 1, 2019 at 13:18

          We understand! Maybe, if possible, wash your hands with cold water before touching the dough.
          Hope it will be great!

          Reply
  10. Bridget says

    July 3, 2019 at 19:56

    Hi it looks so good. Can you make it ahead and freeze

    Reply
    • Weekend Bakers says

      July 5, 2019 at 10:31

      Hello Bridget,
      Yes, you can, it works really well with this type of tart.

      Hope you like it too!

      Reply
      • Bridget says

        July 5, 2019 at 19:41

        Thank you going to make it tomorrow for a party next week

        Reply
        • Weekend Bakers says

          July 10, 2019 at 08:42

          Have a wonderful party and enjoy your baking!

          Reply
  11. Carole says

    January 31, 2019 at 02:55

    I made the Easy Frangipane tart. It was magnificent! Thank you so much!

    Reply
    • Weekend Bakers says

      February 1, 2019 at 21:06

      Wonderful to read your comment Caroline, so glad the recipe was a success for you.

      Enjoy your baking!

      Reply
  12. Allan Mahnke says

    December 11, 2018 at 00:10

    I’m delighted to see your recommendation of cranberries. A local bakery has that flavor for their frangipane at the moment. It’s delicious. We also live near northern Wisconsin, a major cranberry producer. I can’t wait to try it myself!

    Reply
    • Weekend Bakers says

      December 15, 2018 at 17:30

      Hello Allan,
      So great to get local fruits for your favorite bakes. here in Holland we do have excellent apples for our Dutch apple pie. Hope you will try the recipe but if you want more choice take a look at these favorites of ours:
      www.weekendbakery.com/posts…ry-rondos/
      +
      www.weekendbakery.com/posts…laas-pies/

      Enjoy your Holiday baking and sharing!

      Reply
  13. Debp says

    October 14, 2018 at 00:39

    Extremely successful tartelettes made with this frangipane and a small dollop of raspberry or mandarin jam underneath!
    I served them with sliced mango and yoghurt…

    Reply
    • Weekend Bakers says

      October 17, 2018 at 18:48

      Ohhh, I like the sounds of that combination, heavenly and inspiring Deb!

      Reply
  14. Judy Thompson says

    September 25, 2018 at 19:36

    I’m a bit confused, as the ground almonds aren’t mentioned in the method. Is it 125 grams of almond flour OR almonds? If not, what is the quantity of each please. Not able to get almond flour, is plain OK.
    Thanks so much Judy thompson

    Reply
    • Weekend Bakers says

      September 26, 2018 at 09:07

      Hello Judy,
      Thank you for your comment. You either take 125 grams of almond flour OR you grind 125 grams of almonds and use that. If you grind your own almonds you can (for instance) take an old coffee grinder and use that. Because almonds are very oily, it works best to use the 125 grams of sugar from the recipe and grind the almonds together with this sugar (to avoid the ground almonds forming an oily lumpy mass). So, no plain flour, either almond flour or ground almonds, otherwise it will not be frangipane.

      Hope it will be great!

      Reply
      • Judy says

        September 27, 2018 at 12:11

        Thanks so much. Can I bake in a flan dish and serve it straight from there.
        Sorry, but not good at baking!!
        Thanks again Judy

        Reply
        • Weekend Bakers says

          September 27, 2018 at 12:36

          Hello Judy,
          Yes you can. For this recipe the indication that you should keep in mind for the dish measurements is approx 24 cm/ 9.5 inches diameter and a height of about 3.5 cm /1.4 inches.

          Enjoy your baking

          Reply
          • Judy says

            September 27, 2018 at 14:19

            Thanks ever so much again! Will let you know how it turns out!

            Reply
  15. Nadine says

    September 21, 2018 at 23:47

    The recipe is amazing and so easy to make. I used pineapple and coconut flour for the base – it was Pina Colada heaven. 🙂

    Reply
    • Weekend Bakers says

      September 26, 2018 at 22:54

      Wow Nadine, that sounds delicious. Have not heard of these ingredients for this recipe, but thank you so much for sharing your exotic variation!

      Reply
    • Starfish says

      October 31, 2019 at 11:13

      Nadine can u pop on what amount of coconut flour u used please as sounds like my kind of tart

      Reply
  16. Linnea says

    July 23, 2018 at 03:25

    These recipes look beautiful. I will like to learn to make them! Thank you!

    Reply
    • Weekend Bakers says

      July 27, 2018 at 20:37

      Hi Linnea,
      Just start with a recipe that you really like and make it more than once is our advice.

      Happy baking!

      Reply
  17. Dan Death says

    June 25, 2018 at 23:54

    Hi please accept my apologies for my ignorance. I forgot I had posted a comment let alone you replied. I made the tarts, my wife loved them, but I thought they were a little heavy. Any tips for lightness. Sorry again.
    DD

    Reply
    • Weekend Bakers says

      June 29, 2018 at 13:41

      Hello Dan,
      Great to ‘hear’. Yes, frangipane does not exactly make for light eating. We always make it like this, but maybe you can get inspiration from this recipe that uses yogurt and cornmeal for a lighter, less calories, filling:
      www.bbcgoodfood.com/recip…ewell-tart

      Reply
      • Mandy says

        August 30, 2018 at 12:05

        Could you beat the egg whites separately for a lighter frangipane? Would it flatten upon leaving the oven?

        Reply
        • Weekend Bakers says

          September 3, 2018 at 09:03

          Hi Mandy,
          We have never done this, but it could be worth a try. We must say we do like the rich and creamy texture of the original frangipane, but experimenting is always fun and you might come up with something wonderful! Maybe start with a combination of eggs and egg whites.

          Reply
  18. Dan Death says

    May 17, 2018 at 16:26

    Hi
    Do I serve this with whipped cream or something else or nothing?
    Thank you
    Dan

    Reply
    • Weekend Bakers says

      May 20, 2018 at 21:21

      Hello Dan,
      We do both, depending on the occasion and wishes of our guests. The tart does not need anything to go with it, because it is very rich, but people do love cream of course.

      Happy baking!

      Reply
  19. Melissa S says

    May 3, 2018 at 04:04

    Figured since I have made this recipe over a dozen times with various fruit/nut combinations I should let you know how gosh darn amazing I think this recipe is! Also easy to make for my coeliac friends with a little flour replacement. Love, LOVE this recipe, thank you so much!

    Reply
    • Weekend Bakers says

      May 5, 2018 at 20:18

      Hi Melissa,
      You put a smile on our faces. Wonderful to read your comment on the recipe and how much joy it brings to you and your loved ones!

      Wishing you many enjoyable baking moments,

      Ed & Marieke

      Reply
  20. Cathie Ryder says

    September 18, 2017 at 13:59

    Turned out great even though I had to convert the measurements and I used sliced fresh peaches for the fruit. I’ll be making this again!

    Reply
    • Weekend Bakers says

      September 21, 2017 at 12:56

      Thank you Cathtie, sounds absolutely delicious, great the recipe worked so well for you!

      Reply
  21. plasterer bristol says

    May 15, 2017 at 18:26

    One of my all time favs this. Thanks so much for sharing this recipe. Simon

    Reply
  22. Ann Mccann says

    February 19, 2017 at 22:28

    I would love a recipe book on frangipani ..deserts..

    Reply
  23. Crosby says

    July 30, 2016 at 04:46

    Real easy instructions , thank you

    Reply
    • Weekend Bakers says

      August 2, 2016 at 19:26

      Thank you Crosby, much appreciated!

      Reply
  24. Glenda Campbell says

    July 6, 2016 at 07:51

    I usually make this with Cherries, can I use frozen raspberries instead.

    Reply
    • Weekend Bakers says

      July 10, 2016 at 23:34

      Hello Glenda,
      Yes you can, just take into account that frozen fruit is colder and can have an effect on baking times when used frozen plus they can contain some extra moisture.

      Reply
  25. Joelle says

    March 7, 2016 at 04:01

    Can I substitute pecan mill to almond to make a frangipane? I prefer the pecan or walnut to almond when baking….

    Reply
    • Weekend Bakers says

      March 10, 2016 at 17:24

      Hi Joelle,

      That sounds like an excellent idea! Although we have not yet made frangipane with pecan, it is done more often and we are certain it will work and give a very tasty result.

      Happy baking!

      Reply
  26. fiona gillespie says

    December 4, 2014 at 16:56

    Does this freeze OK?

    Reply
    • Weekend Bakers says

      December 8, 2014 at 21:28

      We indeed freeze the left overs sometimes, but as often fresh is better!

      Reply
      • fiona gillespie says

        December 13, 2014 at 11:53

        OK. Thanks. Will make fresh!

        Reply
  27. Krissie says

    October 8, 2014 at 17:27

    Oh, I forgot to say that I spread raspberry preserve on the base rather than add fresh raspberries – delicious 🙂

    Reply
    • Weekend Bakers says

      October 14, 2014 at 09:16

      Thank you for this addition Krissie, excellent! Glad the recipe worked out so well.

      Happy baking,

      Marieke

      Reply
  28. Krissie says

    October 8, 2014 at 17:22

    Have been searching for a recipe where the pastry base is not crisp – this is perfecto!!!! Everybody who tries some loves it. Many thanks 🙂

    Reply
  29. Alisa Cohen says

    June 16, 2014 at 00:39

    Hallo Ed en Marieke,

    Ik heb gisteravond jullie easy frangipane en raspberry tart gemaakt, en hij is heerlijk, maar na 20 minuten extra bakken op 350 F (ik woon in de VS) niet gaar en nog steeds nat vanboven.

    Heb ik iets verkeerd gedaan, of hebben jullie nog suggesties?

    Groeten,

    Alisa

    Reply
    • Weekend Bakers says

      June 16, 2014 at 09:38

      Hallo Alisa,
      Dank voor je reactie. We hebben twee suggesties:
      Houd de frangipane iets droger door iets minder ei toe te voegen.
      Zet je oven iets hoger (je oven kan bv naar beneden afwijken in werkelijke temperatuur, dat is alleen te meten met een oven-thermometer) en kijk ook even naar de plek in de oven. Zet de taart eventueel een treetje hoger, dichter bij de warmtebron.

      Succes ermee & happy baking in the USA,

      Marieke

      Reply
  30. Laura says

    April 25, 2014 at 15:13

    Hi
    I made this tonight. My filling came out with a bit of an eggy taste.
    I believe this filling is more of a crème d’amande than frangipane & probably should have weighed the eggs to 125g – equal quantities to the other ingredients. Other than that it came out great. I did forget to add the egg to the pastry & added more butter to rectify the dryness (hadn’t realised I left out the egg till it was blind baking- oops) it came out beautifully short. Yum!!

    Reply
    • Laura says

      April 25, 2014 at 15:28

      Oops I mean to say I should have followed the basics of the crème d’amande and made sure to use equal quantities of everything. I’m wondering if it was overly eggy due to the size of my eggs. I know it definitely was not over cooked.

      Reply
      • Weekend Bakers says

        April 27, 2014 at 13:58

        Hello Laura,
        I think you could be right, it is a challenge with eggs because each country has their own system and a medium egg can be a large one depending on where you live. This recipe is from quite a while ago and more recently we always make it a point to be as exact as possible. The eggs I use will have a total weight of around 150 g, but I think your 125 g will work too of course.

        Glad the tart still turned out well enough to be enjoyed!

        Marieke

        Reply
  31. Kristy Korte says

    February 27, 2014 at 11:05

    FANTASTIC recipe! Thank you for sharing , my boys loved it. 🙂

    Reply
    • Weekend Bakers says

      March 5, 2014 at 12:03

      Great one for the family too 🙂 Love to hear about this. Thank you for sharing and happy baking Kristy!

      Reply
  32. Shaelah says

    September 9, 2013 at 10:23

    I have made this twice now and it’s amazing! The first time I did not blind bake the pastry and it still turned out lovely, although I do prefer it a little more crispy.

    Reply
  33. Gill says

    June 28, 2011 at 12:27

    I think I might just have tweeted a pic of my weekend frangipan, but a bit new to tweeting images. Decided to throw in apricots, rather than raspberries, baked the pastry (more like shortbread – delish) blind first as I was worried about a soggy bottom. Just gave it 15 mins. Was a bit lazy and didn’t glaze it, but it was very good. I still have chunk of pastry left and a punnet of rapsberries so may have to do some mid week baking. G

    Reply
    • Weekend Bakers says

      June 29, 2011 at 11:43

      Hi Gill,
      Haven’t seen the pic, but those apricots sound like a splendid idea, the combination with the frangipane is perfect of course. I sometimes make something called a ‘croûte d’abricot’ , it is the French version you could say of this recipe. I add some lavender honey and a few lavender flowers, if I want to make it truly special.

      Reply

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