Baking & Pastry > Fillings & Assembly > Pastry Fillings > Fruit Fillings (for Tarts)

Raspberry Frangipane Tart Filling

A sophisticated and flavorful tart filling combining the tartness of raspberries with the rich, nutty flavor of frangipane (almond cream). This filling creates a delightful contrast of textures and tastes.

Prep Time
15 minutes
Cook Time
25-30 minutes
Servings
Makes enough filling for one 9-inch tart
Ingredients
  • 1 1/2 cups Fresh Raspberries
  • 1/2 cup Almond Flour
  • 1/2 cup Unsalted Butter
  • 1/3 cup Granulated Sugar
  • 1 Large Egg
  • 1/2 teaspoon Almond Extract
  • 1 tablespoon All-Purpose Flour

Prepare the Frangipane

In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg until well combined, then stir in the almond extract.

Combine Dry Ingredients

In a separate bowl, whisk together the almond flour and all-purpose flour. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Assemble the Tart

Spread the frangipane mixture evenly into your prepared tart shell. Arrange the fresh raspberries on top of the frangipane, pressing them gently into the filling.

Bake the Tart

Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the frangipane is golden brown and set. Let the tart cool completely before slicing and serving.

← Raspberry Curd Cake Filling Raspberry Rose Compote →

FAQ

  • Can I use frozen raspberries?

    Fresh raspberries are recommended for the best flavor and texture. If using frozen raspberries, thaw them completely and pat them dry before using to avoid a soggy filling.
  • Can I substitute almond extract?

    Yes, you can substitute almond extract with vanilla extract if preferred, although the almond extract enhances the nutty flavor of the frangipane.