Raspberry Frangipane Tart



This elegant Raspberry Frangipane Tart is made with a sweet pastry, a creamy almond filling, topped with a homemade raspberry filling, and decorated with whipped cream and fresh raspberries for a modern style.

raspberry frangipane tart in a small plate

This raspberry frangipane tart is one of the most wonderful, classic French desserts, perfect for a dinner party or any special occasion. This raspberry tart is an incredible depth of flavor. The frangipane filling and the delicate notes of raspberries contribute a beautiful balance.

Use small tart rings 4in (10cm) for individual desserts, or prepare this raspberry pie in an 8in (20cm) tart ring for a large tart.

Why you’ll love this Raspberry Frangipane Tart

  • Made completely from scratch
  • Full of flavor: almond and raspberry pair well together
  • A perfect raspberry filling with the right texture, so no slipping when you cut the tart
  • Fancy desserts to impress but still accessible for the home baker
  • French patisserie with an elegant design, straight from your kitchen
raspberry tart topped with whipped cream

Note about the Ingredients

  • Check my Sweet Pastry Recipe for all the details for the tart shell.
  • The almond filling is made with butter, sugar, eggs, and ground almonds (Use good quality ground almonds for best results)
  • Raspberry Filling: check my raspberry filling recipe for all the details. You can use fresh or frozen raspberries to prepare the raspberry filling.
  • If you can, choose fresh raspberries for decoration. Frozen berries tend to lose their texture.
  • Whipped cream: heavy cream (full fat), mascarpone cheese (full fat), powdered sugar, and vanilla extract.

Full instructions are at the bottom of the page. Get all measurements, ingredients, and instructions in the printable version at the end of this post.


  • Stand mixer with the paddle attachment but not compulsory. It just makes things easier to make the sweet pastry.
  • Pie weights
  • Electric mixer for the almond filling and whipped cream.
  • Tart ring: 5 x 4in (10cm) or 1 x 8in (20cm). I use a perforated ring, but feel free to use a fluted tart pan. Prefer a loose base tart tin if you be easier to remove.

OPTIONAL: Perforated silicone sheet and a perforated aluminum sheet pan. The tart shell will be perfectly baked without bubbling because the steam can escape. Otherwise, use a baking sheet and parchment paper.

How to make the Raspberry Tart

This raspberry frangipane tart looks impressive, but it’s not difficult to make and looks beautiful with simple decoration.

I like to make these raspberry tartlets over 2 days. It helps to keep things easy.

Day 1:

Pastry shell: I prepare the dough and line the tart rings, then wrap it with cling film and let them chill overnight.

Raspberry Filling: You can make it a few days in advance. It stores well in the fridge for up to 1 week.

Day 2:

Pre-Bake, almond filling, bake, whipped cream, and assembly.

Check my video above for the assembly.

raspberry frangipane tart in process
raspberry frangipane tart in process
raspberry frangipane tart in process


Can you freeze the raspberry frangipane tart? 

Unfortunately, I won’t recommend freezing the tart once it is finished.

Can I make ahead of time this raspberry pie?

  • I prepare this raspberry tart recipe over 2 days. Check the section just above if you haven’t read it
  • The dough for the tart shell can be frozen when it’s raw; check the sweet pastry recipe for details. Or you can prepare the dough 1 or 2 days before and let it chill overnight.
  • The raspberry filling can be made a few days before.

How to store it?

This raspberry almond tart is best when serving the day, it’s made. Any leftovers: under a cake dome or in an airtight container in the fridge for up to 2-3 days. After one day, the fresh raspberries may slightly dye the whipped cream due to their bright natural color.

Can I use a different type of fruit?

Yes! Any berries, like blackberries, blueberries, or strawberries, would be delicious.

Can I use frozen raspberries instead of fresh ones?

You can use frozen raspberries for the raspberry filling, but I recommend fresh berries for the top, as frozen berries tend to lose their texture.

raspberry frangipane tart with 2 raspberry tartlets in the background


  • Read the raspberry frangipane tart recipe before starting.
  • For best results, use weight measurements. It’s more accurate.
  • Check the following blog post: sweet pastry recipe and raspberry filling. There are full of tips and very detailed.
  • For decoration, feel free to decorate this raspberry pie as you desire.
  • Pipe the whipped cream when ready to serve or just a few hours before. After one day, the fresh raspberries may slightly dye the whipped cream due to their bright natural color.
  • Check my video (above) for the assembly.
raspberry tartlet in a small plate, cut in half

Try these recipes, next:

If you tried this Raspberry Frangipane Tart or any recipe on the blog, let me know how you liked it by leaving a comment below.

Find me on InstagramFacebook and Pinterest for even more tips and recipes.

Raspberry Frangipane Tart

  • Prep time: 1 hour
  • Cook time: 35 minutes
  • Total time: 4 hours
  • Serves: 5

This elegant Raspberry Frangipane Tart is made with a sweet pastry, a creamy almond filling, homemade raspberry filling, and decorated with whipped cream.


Sweet Pastry

  • 115 g (1 stick) unsalted butter, softened
  • 75 g (3/4 cup) powdered sugar
  • 25 g (1/4 cup) sifted-ground almonds
  • 1 pinch salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 250 g (2 cups) all-purpose flour

Raspberry Filling

  • 360 g (3 cups) raspberries
  • 65 g (1/3) sugar
  • 30 ml (2 Tbsp) lemon juice
  • 20 g (2.5 Tbsp) cornstarch

Almond Cream Filling

  • 75 g (2/3 stick) unsalted butter, softened
  • 65 g (1/3 cup) sugar
  • 2 large eggs
  • 100 g (1 cup) sifted-ground almonds

Whipped Cream

  • 120 ml (1/2 cup) heavy cream, 30-36% milk fat, chilled
  • 60 g (1/4 cup) mascarpone cheese, full fat, soften
  • 30 g (1/4 cup) powdered sugar
  • 1 teaspoon vanilla extract


  • 250 g (2 cups) fresh raspberries


Tart Shell (sweet pastry dough)

  • 1)

    Prepare 1 batch of the sweet pastry. Line 5 tart rings (4in / 10cm diameter) with the dough and let it chill in the fridge for 2 hours at least, best overnight. (don’t forget to grease the tart rings)

Raspberry filling

  • 1)

    Prepare 1 batch of the raspberry filling and let it chill for 2 hours or overnight.

Almond Cream Filling

  • 1)

    Note: Prepare the almond filling when ready to prebake the tart shell.

    With an electric mixer, cream the butter with sugar until fluffy, soft, and easily spreadable

  • 2)

    Add the egg, one at a time, beating between each addition until fully incorporated.
    Note: The cream will split a bit and get back to the right texture when adding the ground almonds

  • 3)

    Add the ground almonds and mix until fully incorporated.

Whipped cream

  • 1)

    Add all the ingredients to a large bowl. With an electric mixer, start to whip on medium speed, allowing the mascarpone cheese to turn to a liquid consistency.

  • 2)

    When everything is fully mixed together, increase the speed to medium-high and whip until stiff peaks form.

  • 3)

    With a spatula, gently fold the frosting to remove any air bubbles. Be gentle to avoid the chantilly deflating. Then, place the whipped cream in a piping bag fitted with a tip of your choice.


  • 1)

    Preheat the oven to 170°C, fan assisted. Make sure you poke the dough of your tart shells. Line the tart shells with baking paper, and ensure it sits on the side of the dough. Fill with baking beans / ceramic pie weights (With perforated tart rings, perforated silicone sheet, and a perforated aluminum sheet pan, you can omit the pie weights).

  • 2)

    Bake for 10 minutes. Remove from the oven. Carefully remove the paper and beans (Be careful, there are very hot) and let the tart shells cool slightly for a few minutes before adding the almond cream filling.

  • 3)

    Add the almond cream filling and spread evenly with a palette spatula or the back of a spoon.

  • 4)

    Return the tart to the oven and cook for 10 minutes or until the almond cream is cooked. Let cool completely before processing the next step.

  • 5)

    When cooled, add a layer of raspberry filling, and spread evenly.

  • 6)

    Arrange fresh raspberries around the edges.

  • 7)

    Place the whipped cream in a piping bag fitted with a closed star tip and pipe in the middle (check my video above), or decorate as you wish.


– Baking spoons, US/UK standard size : teaspoon 5ml / tablespoon: 15ml / cup: 240ml
– Storage: Any leftovers: in an airtight container or under a cake dome, in the fridge for up to 2 days.
– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful
– For a single tart, use a tart ring of 8in (20cm) diameter and adjust cooking time: prebake about 12-15 min, and bake with almond filling about 15-20 min.

Leave a comment

Your email address will not be published. Required fields are marked *

Please rate the recipe:  

Previous Recipe Next Recipe