Description
Delicate tartlets with a crisp pastry shell filled with buttery almond frangipane and topped with fresh raspberries—perfect for a light, elegant dessert.
Ingredients
- 1 ⅓ cups all-purpose flour
- ¼ cup powdered sugar
- ¼ tsp salt
- ½ cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 Tbsp cold water
- ½ cup unsalted butter, softened (room temperature)
- ½ cup granulated sugar
- 2 large eggs
- 1 cup almond meal (ground almonds)
- ½ tsp almond extract
- 1 Tbsp all-purpose flour
- Approximately 18 fresh raspberries
Instructions
- In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
- Add egg yolk and just enough cold water to bring dough together. Form into a disk, wrap, and chill 30 min.
- Preheat oven to 350 °F (175 °C). Roll out chilled dough and line 6 mini tartlet pans; trim edges.
- Line shells with parchment and fill with pie weights or dried beans. Blind-bake for 12–15 min until set. Remove weights and bake 3–5 min more; let cool slightly.
- Meanwhile, beat softened butter with sugar until pale and fluffy. Add eggs one at a time, then almond meal, almond extract, and flour; mix until smooth.
- Divide frangipane evenly among tartlet shells (just below the rim).
- Top each with 3 raspberries, gently pressing into the filling.
- Bake at 350 °F for about 20 min, until filling is set and golden.
- Cool in pans 10 min, then transfer to a wire rack to cool completely before serving.
Notes
- Make shells and frangipane a day ahead; assemble and bake fresh before serving for best texture.
- Swap raspberries for thinly sliced stone fruit or cherries for variation.
- Dust with powdered sugar before serving for a polished finish.