Raspberry Frangipane Tartlets

Why You’ll Love This Recipe

Raspberry Frangipane Tartlets are elegant mini pastries filled with rich almond cream and topped with vibrant raspberries. The buttery tart shells and luscious frangipane create a luxurious base for the sweet-tart berries, making these tartlets a perfect dessert for special occasions, afternoon tea, or an indulgent treat.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the tartlet shells:
all-purpose flourunsalted buttersugareggsaltcold water

for the frangipane filling:
almond floursugarunsalted butter (softened)eggsvanilla extractalmond extract (optional)

for assembly:
fresh raspberriesapricot jam (optional for glaze)powdered sugar (optional for dusting)

directions

Prepare the tartlet shells: In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg and a little cold water, pulsing until dough forms. Wrap in plastic and chill for 30 minutes.

Roll out the chilled dough and cut into circles to fit mini tart pans. Press into the pans and trim edges. Chill for 15 minutes.

Preheat oven to 350°F (175°C).

Make the frangipane: Beat softened butter and sugar until fluffy. Add eggs one at a time, then mix in almond flour, vanilla, and almond extract until smooth.

Spoon frangipane into the chilled tart shells, smoothing the tops. Press a few raspberries gently into each tart.

Bake for 25-30 minutes, until golden and set. Cool in pans before removing.

Optional: Warm apricot jam and brush over tartlets for a shiny glaze. Dust with powdered sugar before serving if desired.

Servings and timing

This recipe yields 8-10 mini tartlets.
Preparation time: 30 minutes
Chilling time: 45 minutes
Baking time: 25-30 minutes
Total time: 1 hour 45 minutes

Variations

Use blueberries or blackberries instead of raspberries.

Add lemon zest to the frangipane for a citrusy note.

Swap almond extract for orange blossom water for a floral twist.

Top with slivered almonds for added crunch.

Use pre-made tartlet shells to save time.

storage/reheating

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Serve at room temperature or slightly warmed.
Freeze unglazed tartlets for up to 1 month and thaw before serving.

FAQs

What is frangipane?

Frangipane is a creamy almond filling made with butter, sugar, eggs, and almond flour.

Can I use store-bought pastry?

Yes, pre-made tartlet shells or shortcrust pastry work well.

Do I have to glaze them?

No, but the apricot glaze adds shine and helps preserve the fruit.

Can I make one large tart?

Yes, use a 9-inch tart pan and increase baking time to 35-40 minutes.

Are these overly sweet?

They’re mildly sweet, balanced by the tartness of raspberries.

Can I use frozen raspberries?

Yes, but use them frozen to prevent too much juice.

Do I need to blind-bake the crusts?

Not for this recipe, as the frangipane and crust bake together.

Can I make these ahead?

Yes, they’re best within 1-2 days but can be baked a day ahead.

Is almond extract necessary?

It enhances flavor, but you can omit or substitute with vanilla.

Can I use regular flour instead of almond flour?

No, almond flour gives the distinct texture and flavor of frangipane.

Conclusion

Raspberry Frangipane Tartlets are a beautiful and refined dessert that combines the nutty richness of almond cream with the freshness of berries in a crisp tart shell. Ideal for entertaining or treating yourself, these tartlets deliver elegance and flavor in every bite. Try them once, and they’ll become a staple in your dessert repertoire.

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