Summer

Raspberry Frangipane Tart

by:
July 28, 2014
4 Stars
Raspberry Frangipane Tart
  • Serves 8
Author Notes

This Raspberry Frangipane Tart has a creamy and slightly chewy almond-rum filling and a buttery and tender cookie crust. I used a 14 x 4-inch rectangular tart pan, but this will also work in a 9-inch circular pan. The has been adapted from the Pear Frangipane Tart in The Martha Stewart Cookbook. —Gather & Dine

Ingredients
  • Crust
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 1/2 tablespoons sugar
  • 8 tablespoons butter
  • 1 egg yolk, lightly beaten
  • 2 tablespoons ice water
  • Frangipane and Assembly
  • 8 tablespoons unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 cup blanched almonds, finely ground
  • 3 tablespoons rum
  • 1 tablespoon all-purpose flour
  • 1 teaspoon almond extract
  • 2 pints raspberries
  • 1-2 tablespoons powdered sugar
In This Recipe
Directions
  1. Crust
  2. Place the flour and sugar into a food processor and give a quick pulse to combine. Cut the butter into small cubes and add to the flour and sugar. Pulse until mixture resembles a course meal, about 10 seconds. (Alternatively, use a pastry blender to cut the butter cubes into the flour and sugar.)
  3. With the food processor running, gradually add the egg yolk and then the ice water. Process until the dough just comes together.
  4. Using hands, form a rectangular disk with the dough and tightly wrap with plastic wrap. Chill dough for at least one hour.
  5. Roll dough on a floured surface into a 16 x 6-inch rectangle. Line the tart pan with the rolled dough and fold over the edges to fit. Press the edges of the pastry into the tart pan.
  1. Frangipane and Assembly
  2. Preheat oven to 425.
  3. Cream together the butter and sugar on medium high speed with an electric stand mixer. Add the egg and mix again on medium speed. Add the almonds, rum, flour, and almond extract. Beat together until smooth.
  4. Bake for 25-30 minutes, until the top is golden brown and filling is set. If the top is turning brown too quickly, cover with foil. (I covered mine with foil during the last 10 minutes of baking.)
  5. Cool on a rack for several hours for frangipane to set.
  6. Decoratively add the raspberries in rows on the tart and sprinkle a light dusting of powdered sugar on top. Serve chilled or at room temperature.
Tags:
Contest Entries

See what other Food52ers are saying.

  • Candice
    Candice
  • Gather & Dine
    Gather & Dine
  • Cate est la cuisson
    Cate est la cuisson

Popular on Food52

4 Reviews

Cate E.
Cate E. April 12, 2015
If you will please forgive the late reply, I want to thank you for the crust recipe. It is nearly time to make a lovely spring dessert for a holiday and this will be mine.
All the best,
Cate
 
Candice
Candice April 12, 2015
Just made it and shared with three friends. It was so good that every one required a second piece and the tart was gone in seconds! I like this recipe a lot, and will make the pear or fig ones for alternatives. Thank you for sharing. I do feel very guilty with the calories though. :D
 
Cate E.
Cate E. October 1, 2014
This looks so refreshing and delicious as well as a feast for the eyes! I am allergic to, and intolerant of, wheat. I would need to make a nut or replacement flour crust. At times replacement flours(i.e., cup4cup) are so full of starches, they absorb the liquids, and quickly become mushy and unpalatable. Would you recommend any particular crust you believe would be best? You know the dish best.
 
Gather &.
Gather &. October 1, 2014
I recommend using the sweet crust recipe from the La Tartine Gourmande cookbook. 1/3 cup white rice flour, 1/3 cup quinoa flour, 1/3 cup cornstarch, 1 1/2 teaspoons xanthan gum, 1/3 cup confectioners sugar, 7 tablespoons unsalted butter, and 1 egg.