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Raspberry frangipane tart recipe

Raspberry frangipane tart recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Berry pies and tarts
  • Raspberry pies and tarts

This is a classic French 'Galette des Rois' tart that's usually made on January 6th to celebrate the religious holiday of the three kings. The filling is usually made with eggs, butter and ground almonds but I've tweaked it to include raspberries. It's delicious served with apple compote.

24 people made this

IngredientsServes: 8

  • 70g butter, softened
  • 100g caster sugar
  • 2 eggs, beaten
  • 125g ground almonds
  • 1 tablespoon plain flour
  • 125g frozen raspberries, thawed
  • 2 ready rolled puff pasty sheets
  • 1 egg yolk

MethodPrep:40min ›Cook:25min ›Ready in:1hr5min

  1. Preheat the oven to 180 C / Gas 4.
  2. Mix the softened butter with the sugar until creamy. Stir in beaten eggs, ground almonds and flour.
  3. Cut out a circle (about 20cm in diameter) of puff pastry. Place on a lightly floured baking tray. Spread the almond cream in the centre of the puff pastry but not to the very edge. Layer the raspberries on top.
  4. Cover with a second puff pastry circle. Fold the edges and tightly seal. Draw a few lines with a knife on top of the cake to decorate it.
  5. Mix a beaten egg yolk with a tablespoon of water in a bowl. Brush the top of the cake with the egg mixture.
  6. Bake for 25 minutes in the preheated oven. Serve warm or cold.

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Reviews & ratingsAverage global rating:(3)


British Almond-Jam Tart (Bakewell Tart)

Popularized by The Great British Baking Show, this classic British dessert combines a buttery, tender shortcrust pastry with a filling of raspberry jam, frangipane (almond cream), and toasted almond slices. Our version is just one of many variations on a traditional Bakewell Tart.

Ingredients

  • 1 1/2 cups (170g) Pastry Flour Blend
  • 1/4 cup (28g) confectioners’ sugar
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold
  • 1 large egg yolk reserve the white for the filling
  • 2 tablespoons (14g) water, cold
  • 8 tablespoons (113g) unsalted butter, soft
  • 1/2 cup (99g) granulated sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups (120g) almond flour
  • 1/4 cup (28g) Pastry Flour Blend
  • 1 large egg
  • 1 large egg white
  • 3/4 teaspoon almond extract
  • 1/4 cup (80g) raspberry jam
  • 1/2 cup (43g) sliced almonds

Instructions

To make the crust: Combine the flour, confectioners’ sugar, and salt in a large mixing bowl.

Cut the butter into 1/2” cubes and scatter over the flour mixture. Work the butter into the flour – using your fingers, a pastry cutter, or fork – until the mixture looks sandy.

Add the egg yolk along with the water, gently incorporating them into the flour-butter mixture to form a cohesive dough.

On a lightly floured work surface roll the dough into a 12” circle. Gently transfer the dough circle to a 9” tart pan, pressing it into the corners. Trim the dough with kitchen scissors so that you’re left with just 1/2” of overhanging dough around the perimeter of the tart. Fold the overhang down to reinforce the sides of the pastry then use the tines of a fork to poke holes across the bottom.

Freeze the crust for 30 minutes. In the meantime, preheat the oven to 400°F.

Line the crust with parchment or foil and fill with pie weights, rice, or your favorite blind-baking weights.

Bake the crust on a baking sheet (to catch any butter drips) with the weights for 20 minutes then remove the parchment or foil with the weights and bake for 5 to 10 minutes longer, until the edges and bottom of the crust are lightly golden.

Remove the crust from the oven and allow it to cool while you prepare the filling.

Reduce the oven temperature to 350°F.

To make the filling: Beat together the butter, sugar, and salt until pale and fluffy. Stir in the flours, whole egg and egg white, and almond extract. Set aside.

Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Spoon the almond mixture over the jam. Gently spread it to the edges of the tart, and smooth out the surface. Sprinkle the sliced almonds evenly on top.

To bake the tart: Bake the tart for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the tart from the oven and allow it to cool completely on a rack. Serve at room temperature.

Store the tart, well covered, at room temperature for several days freeze for longer storage.


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I have made this recipe in the past and loved it, I take away a star at the way this recipe has listed it's ingredients. I think the pate brisee recipe ingredients should also list the 2 Tablespoons of water in it!

I used just raspberries and it was great. I did brown the crust for 10 minutes prior to adding the filling and that was a great hint. I used unsweetened raspberry jam and my family really like this. I would serve this again.

I made this tart with white peaches. The crust turned out good, despite being a crumbly dough and getting overworked. I blanched the peaches, peeled, thinly sliced, and arranged in an overlapping, circular pattern. Glazed with apricot jam. Beautiful presentation. This is best eaten right away, as it didn't benefit from a couple hours in the fridge. Crust became a little soggy. Excellent flavor combo of peaches and almond.

Great recipe! I omitted the strawberries and used only the raspberries. Instead of whipped cream or ice cream, I whipped marscapone cream with a tablespoon of heavy cream, 1/4 tsp vanilla, and sugar to taste.

Can't ask for much more: quick, easy, delicious, and pretty

I reviewed this recipe previously. The recipe has been improved. See the Gourmet cookbook. The recipe on Epicurious is the old version.

Have made this twice. The frangipane gets brown while the pie crust is a little light. Do not use foil on the frangipane it sticks. Next time, I will try to partially bake the crust and then fill with frangipane. No matter how you make it, this is delicious!

Very good and easy to make. I made it with raspberries, blueberries and bananas to look like the US flag for the 4th. Coconut for the stars, apricot jam to glaze the bananas.

I've been making this tart since it first appeared on the cover of Gourmet in 1991. I like to use red currant jelly for the glaze. In our household, this serves 2.

I've made this twice now for July 4th with great success (arranging the strawberry slices in a star with blueberries around the edges). I use a pate brisee recipe with only butter and add ground almonds. Blind baking the crust avoided the soggy effect someone mentioned earlier.

This recipe is a classic, and a real winner. We used blueberries, because Iɽ bought a 2 pound box of fresh, and needed to use them. But the recipe is highly adaptable, so use your imagination. Bon appetite!

Very nice dessert. I took others' suggestion and used frozen puff pastry, which was completely successful. I also used blueberries, bananas, and raspberries arranged as a tricoleur for Bastille Day, which was a visual poem. Even though I forgot to fork-prick the pastry before baking, and the whole thing swelled up and forced the frangipane into the center, I was able to remedy most of this while it was still hot. I used raspberry jam (with balsamic vinegar, as suggested) on the berries, and ginger pear jelly mixed with Amaretto on the bananas. Really easy to make. It was a huge success, and absolutely delicious.

Lovely, light, and luscious. I used individual tart pans-doubled the almond mixture and thinned the strawberry glaze with a little balsamic reduction. Blueberries instead of raspberries created more contrast, more antioxidants and cost less. Time consuming but worth it.

We made this for company and it turned out fantastic even though we used a store-bought crust and just fitted it into the tart pan. Our guests were impressed. We will make again and again!

This turned out great! Followed the directions exactly except I used all strawberries with a strawberry glaze I made. Served with a little bit of whipped cream. Looked beautiful, tasted even better. My daughter thought it was the perfect dessert.

Rather than making rows of berries, I circled them around the rim of the tart pan. Used only one cup of raspberries and less than 2 cups of strawberries. Made it for an elegant dinner party - not a crumb was left! Does anyone know if this is the same recipe as one published in the early 90's that called for peaches rather than berries?

Used strawberries and raspberry preserve. Heated the preserve before brushing gently. Did not use the Amaretto instead used one cup of almonds. Delicious!

This tart is really very good. I used a different pastry recipe (because I never use shortening) and poked it all over with a fork before adding the frangipane. I did need to cover the baking tart with foil. Filling an 11" circle nicely with strawberries is truly a daunting task, but once cut into slices, the presentation is fabulous!

Very light and fresh - and easy! And everyone was impressed by the beauty of this tart.

wonderful, makes you feel and look like a pastry chef. i used all strawberries and cooked for 30 minutes. i originally saw this on "cooking live" on the food network and cross- referenced to here, as it is a gourmet recipe. on the show sara moulten pierced the crust and increased the cooking time to 30-35 minutes, i don't know if you should pierce it or not, but it came out perfect, and i used at her suggestion, a refrigerated pie crust, this took 15 minutes to assemble. what a find!

This was excellent. I made it for Christmas dinner using all raspberries (it is raspberry season here in Australia) and everyone loved it. I think it needs to be made the day you plan on serving it as the crust was a bit soggy the next day, although still tasted good.

served this at a supper for 10 along with another dessert and this was the first to go. everyone loved it.

This recipe was excellent! I not only tried it with strawberries and raspberries but also with blueberries and blackberries as well as peaches and apricots. I even tried it with sliced watermelon and cantaloupe. I wouldn't suggest you try it. it's not great. I've been making it since I found the recipie in my mother's magazine and my family LOVES it.

Have been making this for 11 years--since the cover recipe appeared in 1991. Excellent!


Jamie Oliver’s Raspberry Frangipane Tarts

I got this recipe from Jamie’s 30 minute meals video series but couldn’t find the lovely pastry cases he used at No Frills (must have been a “frilly” item) so I fudged it with sweetened tart shells. So far I’m baking off 12 and I had loads of frangipani left so I suspect it’s closer to 24 (which is good to know because these are easy peasy and would be great for a Christmas treat). I found the jam a little too sweet for my taste but my kids didn’t seem to have any issues.

This recipe made enough frangipane filling for 18 standard tart shells. With the six I had left over I thought I’d try just apricots. I just soaked 6 apricots in boiling water, opened them up and placed them inside down on top of the first tsp of frangipane and topped with the second.

Next time I think I’ll try some diced apple that has been tossed in lemon juice to balance the sweetness. Overall this is a super easy recipe so I’m game to make them again and try some different variations.

Ingredients:
100 g softened butter
90 g golden caster sugar (I used berry sugar because I had it on hand)
100 g ground almond flour (I used ground almonds)
1 egg
1 tsp vanilla (the good stuff)
zest of half an orange (I forgot this bit the first dozen so it may have cut the sweetness d’oh)
pinch of salt
Raspberry Jam (I think it would also be good with apricot jam)

Cook off the tart shells for 9 minutes @ 375 F and let them cool completely.
Beat butter and sugar together. Beat in the egg, vanilla and almonds. Add the pinch of salt.

Preheat oven to 375 F.
Place a scant tsp of jam in each tart shell. Place a tsp of frangipani on top. Follow with another tsp of jam and end with another tsp of frangipani.
Bake for 18 minutes.


Put the 6 pastry cases on a baking tray. Make a frangipane mixture by cracking the egg into a mixing bowl and adding 100g of almonds, 100g of butter and 90g of golden caster sugar. Grate over the zest of ½ an orange and add 1 tablespoon of vanilla paste or extract. Use a spoon to mix everything together. Spoon a small teaspoon of jam into each pastry base. Top with a heaped teaspoon of frangipane, add another small teaspoon of jam, then finally another heaped teaspoon of frangipane. Put the tray in the oven on themiddle shelf and set the timer for 18 minutes exactly.

When the little tarts are golden and cooked, turn the oven off and take them out. Serve them warm, with a dollop of crème fraîche (or vanilla icecream) on the side.


Raspberry Frangipane Tart

My adventurous world-traveller cousin is here visiting for a few days and I made this raspberry frangipane tart to celebrate his arrival. Frangipane is an almond filling and is somewhat similar to a pastry cream. After it bakes, this tart has a creamy and slightly chewy middle and a buttery and flaky cookie crust. And did I mention it is also flavored with rum? The rum flavor is mild yet distinct and complements the almonds and raspberries perfectly.

I found the crust to be slightly finicky to work with as it did not roll out quite as easily as a more traditional pie crust. Any tears were easily pressed and patched together however and the imperfections were not noticeable once it was filled. I substituted some whole wheat pastry flour for the all-purpose flour, but you can keep it to the all-purpose flour if you prefer. I used a 14 x 4-inch rectangular tart pan, but this will also work in a 9-inch circular pan.

Be sure to plan ahead for this dessert because it needs several hours for the frangipane to set before it is served. After it is set, it can be served chilled or at room temperature.


Bakewell Tart

If you’re like me and adore almonds and the flavor of almond extract, this Bakewell Tart is for you. Made with a lightly sweetened, buttery almond filling spooned over raspberry jam then baked in a shortcrust pastry shell. This delicious tart tastes amazing and keeps well at room temperature.

What is a Bakewell Tart?

Classic Bakewell Tart is a simple dessert made with shortcrust pastry, ground almonds, or almond meal/flour, butter, eggs, jam, sugar and sometimes a little flour.

The beloved Bakewell tart has been in England since the mid-1800’s and may have been inspired by the Bakewell Pudding. It’s believed the Bakewell Tart originated in the town of Bakewell in Derbyshire, England.

Bakewell inspired desserts are also very popular, especially in the United Kingdom. Recipes for Bakewell Bars, Buns, Biscuits and this Cherry Bakewell Cake all include the classic combo of almonds and jam.

Ingredients needed to make a Bakewell Tart

For the shortcrust pastry:

  • all-purpose flour
  • unsalted butter, chilled and cut into cubes
  • salt
  • powdered or confectioners’ sugar – also known as icing sugar
  • one egg yolk with the egg white reserved for the filling
  • ice cold water

For the filling:

  • unsalted butter at room temperature
  • granulated sugar , ground blanched almonds or almond meal
  • all-purpose flour
  • salt
  • 2 whole eggs, plus one egg white reserved from the crust – feel free to use your favorite jam like strawberry or cherry. Red hued jams add a nice ribbon of color and a terrific sweet pop of flavor. Raspberry jam is our favorite in this recipe.

How to make a Bakewell Tart

Equipment: For this recipe you’ll need an electric mixer and a 9-inch x 2-inch deep-dish fluted tart pan with removable bottom. We use a food processor to make the sweet shortcrust pastry. If you don’t have a food processor you can also use a pastry blender and mix by hand.

First, prepare the pastry:

  • Preheat the oven.
  • Combine the flour, sugar and salt in the bowl of a food processor. Add the butter and pulse until it forms a coarse meal. Add the egg yolk and ice water. Continue pulsing until the dough comes together.
  • Form the dough into a disk and refrigerate. Roll out the dough and fit into a tart pan. Trim the excess dough and freeze the pastry shell for 30-minutes.
  • Line the pastry case with foil then fill with baking beans or pie weights. Bake for 30 minutes. Remove the beans and continue baking for another 5 minutes or until set.

Next, prepare the filling:

  • Beat the butter and sugar together until pale and fluffy.
  • Add the almond extract, eggs and egg white.
  • Fold in the almond flour, all-purpose flour and salt.

Finally, assemble the tart:

  • Spread the jam over the base of the pastry.
  • Gently dollop small spoonfuls of almond filling over the jam. Carefully spread to the edges of the pastry and smooth out the surface.
  • Top with sliced almonds and bake until golden brown.
  • Leave to cool completely before removing from the tart tin.

Can the filling be baked in other pans?

If you don’t have a tart pan, try baking half this recipe in a regular 9-inch deep dish pie pan.

Another option is to bake the tart in a thinner 9-inch x 1-inch tart pan, also using half the frangipane filling. Adjust baking time accordingly.

We love our deep-dish tart pan and use it for many recipes like our insanely delicious Quiche Lorraine and this luscious Pumpkin Tart with pecan crumble.

And, we prefer this Bakewell Tart with a thicker filling whether or not it’s authentic. Pick up an inexpensive deep-dish tart pan and try this recipe. Bet you’re going to LOVE it!

What is Frangipane?

Frangipane is an simple filling made with butter, eggs, ground almonds or almond flour, sugar and a little flour. Nothing too fancy, but oh so delicious! It’s terrific paired with fresh fruit or jam as we’ve done here.

Here’s a few more favorite almond flavored recipes:

Can you use regular pie crust pastry instead of the shortcrust pastry?

Yes you can! Shortcrust pastry is very similar to homemade pie crust pastry. However, shortcrust is sweetened with powdered sugar and has an egg yolk added to the mix. Shortcrust is slightly more cookie-like than regular pastry, but in this recipe either crust will work well.

You can also use refrigerated store-bought pie crust but should still continue with the directions as written. The crust should be rolled out, frozen and then blind-baked for best results.

How to store a Bakewell Tart

This Bakewell Tart can be stored well sealed at room temperature for up to three days, or refrigerate for longer storage. If chilled, allow the tart to come to room temperature for about an hour before serving. The crispy crust will soften a bit over time, but it’s still delicious and not at all soggy.

We also freeze individual slices of this tart with great success. Thaw at room temperature before serving.

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The best frangipane tart recipe ingredients

  • Sweet shortcut pastry, 1 sheet (I used, Jus-Rol, sold in major supermarkets)
  • Butter (at room temperature) or baking margarine, 100g, cubed
  • Granulated or caster sugar, 100g
  • Eggs, 2
  • Plain flour, 30g
  • Ground almonds, 100g
  • Almond extract, 1/2 tsp
  • Apricot halves (in juice), 1 tin, well drained
  • Apricot jam, 2 tbsp
  • Flaked almonds, 1 tbsp

Recipe Summary

  • 1 large egg yolk
  • 2 tablespoons ice water
  • 1 1/4 cups all-purpose flour
  • 4 1/2 teaspoons sugar
  • Large pinch of fine salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 7 ounces almond paste (3/4 cup packed)
  • 1/4 cup sugar
  • 1/4 teaspoon fine salt
  • 1 stick unsalted butter, lightly softened
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/3 cup cake flour (not self-rising)
  • 4 small fresh apricots, quartered, or 8 apricot halves (in juice), each halved and drained on paper towels
  • 1 cup raspberries (20 to 25)
  • 2 tablespoons apricot preserves
  • 1 tablespoon water

Make the pate sucree: Lightly beat together egg yolk and ice water in a small bowl until combined.

Pulse flour, sugar, and salt in food processor until combined. Add butter process until mixture resembles coarse meal, about 20 seconds. With machine running, add yolk mixture in a slow, steady stream. Process until mixture just begins to hold together (no longer than 30 seconds).

Shape dough into a disk, and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes and up to overnight.

Preheat oven to 375 degrees. Roll out dough to a 13-inch circle, about 1/8 inch thick. Fit into a 10-inch fluted tart pan with a removable bottom, folding excess dough into side of pan. Press dough into pan, making sure side is of an even thickness and dough comes up slightly over edge. Trim dough flush with top. Patch any holes or gaps in dough with extra dough if necessary. Using your thumb, press around edge of dough in pan so that dough extends just slightly above rim of pan (to help minimize shrinkage). Prick bottom with fork, and freeze until completely firm, 20 minutes.

Place pan on a rimmed baking sheet, and line tart shell with parchment, pressing parchment deep into corners of pan so it is flush with dough, leaving 3 inches overhang fold overhang over dough edge so that it is not exposed. Fill with pie weights or dried beans, and bake until edge begins to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment.

Reduce temperature to 325 degrees. Tent edge with foil, and bake until golden brown, 25 to 30 minutes, rotating halfway through. Let cool on a wire rack 30 minutes. Raise oven temperature to 375 degrees.

Make the filling: Meanwhile, beat together almond paste, sugar, and salt with a mixer on medium speed until combined and mixture forms small clumps. Beat in butter on high speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, then vanilla. Scrape down bowl, and beat in flour until just combined.

Return tart shell to baking sheet. Spread frangipane into cooled tart shell, top with apricots, and scatter with raspberries. Tent edges with foil. Bake until frangipane is puffed and golden and a toothpick inserted into center comes out clean, about 45 minutes, rotating halfway through. Let cool 15 minutes.

To finish: Heat preserves and water in a small saucepan over medium heat, stirring often, until preserves are melted. Pour through a fine sieve into a small bowl, and lightly brush tart with strained preserves. Let tart cool completely.


Recent Comments

Hi, my name is Fabiana. I am a wife and a mom of a wonderful boy. I love to cook, especially baking. I don't have a culinary degree, just knowledge of cooking that I have learned over the years, as a stay at home mom. Also my mother influenced me a lot on my cooking skills. I am always trying to make simple dinners, snacks, cakes, muffins (my favorites) very delicious and yet, simple to make. So, I hope you enjoy my recipes.

Olá, meu nome é Fabiana. Sou esposa e mãe de um lindo menino. Eu amo cozinhar. Eu não tenho nenhum curso de culinária, apenas o conhecimento de cozinhar que eu aprendi ao longo dos últimos anos, como mãe e dona de casa. Minha mãe também influenciou muito nas minhas habilidades culinárias. Eu estou sempre tentando fazer jantares simples, lanches, bolos, muffins (os meus favoritos) muito deliciosos e simples de fazer. Então, eu espero que vocês gostem das minhas receitas .



Comments:

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  2. Hudak

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