Raspberry Frangipane Tartlets Recipe: Almond Tarts

This recipe for raspberry frangipane tartlets is the ideal dessert. Easy to make, packed with flavor, and super delicious, it is the perfect individual treat. 

I love a good tart recipe! However when I am having people over for dinner or for a holiday meal, I like to sometimes make tarts for everyone rather than just a slice. In the past I have made my apple frangipane tarts or my cherry Bakewell tart. However, these raspberry frangipane tartlets have climbed up the list. You do not need fresh raspberries for this recipe, just raspberry jam. You do not even need a tart pan, just a muffin tin. The frangipane filling is made from almond meal (which is also known as almond flour - which is really finely ground almonds), along with a splash of almond extract. It is just such a simple dessert but so delicious. Great for a dinner or an afternoon tea! Plus, it is topped with slivered almonds and is so pretty to look at. Let's make our individualized raspberry almond tart. 

📜Tips and Tricks for this raspberry frangipane tartlets recipe:

• You do not hav e to par bake your crust, which means you do not need pie weights or parchment paper. 

• You do not need a tart tin or a a tart pan with a removable bottom. All you need is a muffin tin. If you did want to make more classic tart shells, you can, if you do that your tart crust would need a removable bottom pan.

• I do not refrigerate the tart dough before baking it. Therefore you do not need to wrap the pie crust in plastic wrap. You can put it in the fridge if you do not want to make them right away but, I do not for this recipe.

• For best results, always follow the recipe card!

❤️ Why you will love these Raspberry Frangipane Tartlets

The almond filling in the tarts is soft and spongey and so delicious. The almond flavors from the extract and the flour pair so beautifully with the jam. Plus, they look so cute!

📜 Ingredients Needed For Raspberry Frangipane Tartlets:

Almond Flour: almond flour is the core of our almond frangipane sponge layer. While it’s not a “cake” when baked, it is super moist and delicious. I do not recommend using store bought almond paste but rather making your own. 
Almond Extract: Even though we have almond flour in the recipe, you still want a strong almond flavor and that will come from the almond extract.
Pastry Dough: You need a pastry case for our raspberry frangipane tartlets recipe. I use my gluten free pastry dough recipe but you can use your own recipe, mine, or store bought.
Butter: Butter goes into our frangipane filling (as well as pie crust)
Eggs: the whole egg (not just the egg yolk) is the binding agent in the frangipane
Raspberry Jam: Cherry jam is used in this recipe rather than the traditional raspberry jam. 
Caster Sugar: We have sugar to sweeten the frangipane
Slivered Almonds: I like to top the tarts with slivered almonds and make them look nice.

📜 STEP BY STEP INSTRUCTIONS: HOW DO YOU MAKE THIS CHERRY BAKEWELL RECIPE?

– Set the oven temperature to 350°F
– Make the pastry base: If you are using your own pie crust or pastry dough recipe, then follow the instructions for that. If you are wanting my recipe, make the dough, place between two pieces of parchment paper and roll it out with a rolling pin until thin. Cut with cookie cutters or pastry cutters.
– Line the muffin tin: with the pastry that you used the cookie cutters to cut. Make sure they sit well in the muffin tin. Poke the base of the pastry with a fork.
– Place the raspberry jam: with a spoon, line the bottom of the pastry dough with jam. 
Make the frangipane: To make the frangipane, in the large bowl of an electric mixer (or a large mixing bowl) add room temperature butter, almond meal (same as almond flour), egg, sugar, and almond extract. Mix on a medium speed. The frangipane will come together and be sticky and soft.
Fill the pastry cups: with the frangipane filling. You can do this with a spoon and then smooth it out with your hands if you wish.
Top the tarts: with the slivered almonds. Place the slivered almonds on top of the frangipane. I like to do a flower pattern. 
Place into a preheated oven: bake for 25-30 minutes. They should be golden brown when they are finished. Remove from the oven when they are done baking and place on a wire rack. Allow them to cool.

🥧 How to store these raspberry frangipane tartlets:

Store in an airtight container and eat within 3-5 days. You can store them in the fridge or on the counter.

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Looking for more Tart Recipes?

Raspberry Frangipane Tartlets Recipe: Almond Tarts

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5 from 1 review

• Total Time: 40 minutes
• Yield: 12 Tarts

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Ingredients

Units USM Scale 1x2x3x

• 1 ½ cup Almond Flour (Also known as almond meal)
• ½ cup Sugar
• ½ cup Raspberry Jam
• 16 Tablespoons Butter (8 are for the crust - 8 are for the frangipane)
• 2 Eggs (1 is for the crust - 1 is for the frangipane)
• 1 teaspoon Almond Extract
• Slivered Almonds (Optional- for topping)

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Instructions

1. Set the oven temperature to 350°F
2. Make the pastry base: If you are using your own pie crust or pastry dough recipe, then follow the instructions for that. If you are wanting my recipe, make the dough, place between two pieces of parchment paper and roll it out with a rolling pin until thin. Cut with cookie cutters or pastry cutters.
3. Line the muffin tin: with the pastry that you used the cookie cutters to cut. Make sure they sit well in the muffin tin. Poke the base of the pastry with a fork.
4. Place the raspberry jam in a bowl: and warm it up for about 30 seconds in the microwave. With a spoon, line the bottom of the pastry dough with jam. 
5. Make the frangipane: To make the frangipane, in the large bowl of an electric mixer (or a large mixing bowl) add room temperature butter, almond meal (same as almond flour), egg, sugar, and almond extract. Mix on a medium speed. The frangipane will come together and be sticky and soft.
6. Fill the pastry cups: with the frangipane filling. You can do this with a spoon and then smooth it out with your hands if you wish.
7. Top the tarts: with the slivered almonds. Place the slivered almonds on top of the frangipane. I like to do a flower pattern. 
8. Place into a preheated oven: bake for 25-30 minutes. They should be golden brown when they are finished. Remove from the oven when they are done baking and place on a wire rack. Allow them to cool.

Notes

For the best results, stick to the recipe card. See Tips and Tricks in the post. 

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: French

Nutrition

• Calories: 296
• Sugar: 16
• Sodium: 135
• Fat: 23
• Saturated Fat: 10
• Carbohydrates: 21
• Fiber: 2
• Protein: 4
• Cholesterol: 67

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