Raspberry Frangipane Tartlets

Delicate tartlets featuring a crisp, buttery pastry filled with a sweet almond frangipane cream and topped with fresh raspberries. These elegant treats are perfect for tea parties, special occasions, or any time you want a sophisticated dessert.

Why You’ll Love This Recipe

Raspberry Frangipane Tartlets combine the nutty richness of almond cream with the bright, tart flavor of fresh raspberries. They’re impressively beautiful yet surprisingly simple to make, with a tender crust and creamy filling that melts in your mouth. Perfectly portioned for sharing or gifting.

ingredients

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

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• 1 egg yolk
• 2 tablespoons ice water
• 1 cup almond flour
• ½ cup granulated sugar
• ¼ cup unsalted butter, softened
• 2 eggs
• 1 teaspoon almond extract
• 1 tablespoon all-purpose flour
• 1 pint fresh raspberries
• Powdered sugar, for dusting

directions

1. Make the pastry: In a food processor, pulse flour, sugar, and butter until crumbly. Add egg yolk and ice water; pulse until dough forms. Chill for 30 minutes.
2. Preheat oven to 350°F (175°C). Roll out dough and cut into circles to fit tartlet pans. Press dough into pans and prick bottoms with a fork.
3. Prepare frangipane: Beat softened butter and sugar until fluffy. Add eggs one at a time, then almond extract. Fold in almond flour and flour until combined.
4. Spoon frangipane into tart shells, filling about ¾ full.
5. Arrange raspberries on top, gently pressing into the filling.
6. Bake for 25–30 minutes until frangipane is set and pastry is golden.
7. Cool completely before removing from pans. Dust with powdered sugar before serving.

Servings and timing

• Servings: 8 tartlets
• Prep time: 40 minutes (including chilling)
• Cook time: 30 minutes
• Total time: 1 hour 10 minutes

Variations

• Substitute fresh raspberries with blueberries, blackberries, or sliced strawberries.
• Add a thin layer of raspberry jam in tart shells before frangipane for extra flavor.
• Use pistachio flour instead of almond for a nutty variation.
• Drizzle with melted chocolate for a decadent finish.
• Top with toasted almond slices for extra crunch.

storage/reheating

• Store tartlets in an airtight container at room temperature for up to 2 days.
• Refrigerate for up to 4 days; bring to room temperature before serving.
• Reheat briefly in a warm oven (300°F/150°C) for 5 minutes if desired.

FAQs

Can I use pre-made tart shells?

Yes, pre-baked tart shells can save time; just fill and bake as directed.

Is almond extract necessary?

It adds signature flavor but can be omitted or replaced with vanilla extract.

Can I freeze these tartlets?

Freeze unbaked tart shells or fully baked tartlets wrapped well for up to 1 month.

How do I prevent the crust from getting soggy?

Blind bake the tart shells briefly before adding frangipane to keep crust crisp.

What’s frangipane made of?

It’s a sweet almond-flavored filling made from almond flour, butter, sugar, eggs, and flour.

Can I use almond meal instead of almond flour?

Almond meal is coarser but can be used with a slight texture difference.

Are these gluten-free?

Not as written, but you can substitute gluten-free flour blends for the pastry.

Can I substitute fresh raspberries?

Yes, any fresh berries or stone fruits work well.

What size tartlet pans should I use?

Typically, 3-inch tartlet pans or muffin tins work for individual servings.

How do I store leftovers?

Store in airtight containers in the fridge and consume within 4 days.

Conclusion

Raspberry Frangipane Tartlets are an elegant yet approachable dessert perfect for showcasing fresh berries and almond flavors. Their tender crust and luscious filling make them a standout treat for gatherings or everyday indulgence. Try making these tartlets for a charming and delicious dessert that’s sure to impress.

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