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Raspberry Frangipane Tarts

Raspberry Frangipane Tarts


For the love of rasberries, tarts and sweet things!

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 2:0 hours |
  • Cook Time : 25 mins
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110 g butter

100 g castor sugar

1 egg

250 g cake flour

Frangipane filling

60 g butter, diced

60 g castor sugar

1 egg

50 g ground almonds

200 g fresh raspberries

Flaked almonds


Combine the butter and sugar in a blender and, while it is still running, add the egg. Add the flour and blend into a dough. Refrigerate for at least 1 hour before using. Preheat the oven to 180 °C. Press the pastry into 6 loose-bottomed tart tins measuring 10 cm in diameter, and refrigerate for 45 minutes. Bake the tart shells for 10 minutes.


Mix the butter and castor sugar together in a food processor. Add the egg while the motor is still running and then finally add the ground almonds and blend well. Spoon a dollop of frangipane into each tart shell and gently place 5 raspberries in each shell. Sprinkle with flaked almonds and bake for 25–30 minutes at 180 °C, turning the tarts around halfway through the baking time. Allow them to cool and serve with clotted cream.