Raspberry Frangipane Tart

 

Raspberry Frangipane Tart (recipe adapted from everydaydelicious.com.au)

The First time I had this tart, was at my friends house. She is from Australia, and when she served this raspberry tart for desert, I just adored it! I asked her for the recipe, and she gave the website to me. So, every summer, or everytime I see raspberries on sale, I have to bake this delicious tart.

I made a few alterations from the original recipe. So I’m sharing it with you here.

The combination of raspberries and almonds in the filling is fantastic! Also the tart smells so heavenly when it is baking! And the result is this gorgeous and delicious raspberry tart.

Check out the detailed recipe:

Enjoy!!!

Fabi 😘

Ingredients crust:

1 1/3 cups all-purpose flour

1 stick (4 oz/ 113 grams) unsalted butter, cold and diced

2 tablespoons sugar

1/8 teaspoon sea salt

3-4 tablespoons ice cold water

Prepare crust:

• Place all ingredients, except water in a bowl of a food processor and pulse until it resembles a coarse meal.

• Add water, 1 tablespoon at the time, until combined.

• Place mixture on a floured surface and knead until all ingredients are combined.
• Wrap in plastic wrap and refrigerate for a minimum of 30 minutes before using.

• Preheat oven to 375oF.
• After chilled, roll out the crust on a flat surface lined with plastic wrap.

• Lift the plastic wrap and carefully turn over to place the crust down into a 9 inch Tart pan. Peel off plastic wrap and prick crust with a fork.

• Bake for 10-15 minutes until lightly browned.

Ingredients filling:

1 1/3 cups almond flour

1 stick (4 oz/ 113 grams) unsalted butter room temperature

1/2 package (4 oz/ 113 grams) cream cheese room temperature

1/2 cup sugar

2 eggs

2 teaspoons vanilla extract

1 package (6 oz/ 170 grams) fresh raspberries

1/4 cup sliced almonds

Prepare filling:

• Place cream cheese, butter and sugar into a bowl and beat using an electric mixer until smooth.
• Add eggs and vanilla extract and beat for 2 minutes.

• Carefully fold in almond flour.

• Place filling into prebaked pie crust and place raspberries on top.
• Sprinkle almond slices.

• Bake at 300oF for 40-50 minutes or until set.

• Let it cool for a few minutes before removing Tart from pan.

•  Serve warm or at room temperature.

 

•  You can also serve with a dollop of fresh whipped cream and more raspberries on top.

• Enjoy!!!!

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😊

 

• Servings: 8-10
• Time: 1 hour 40 minutes
• Difficulty: easy
• Print

**recipe adapted from everydaydelicious.com.au

Ingredients crust:

1 1/3 cups all-purpose flour

1 stick (4 oz/ 113 grams) unsalted butter, cold and diced

2 tablespoons sugar

1/8 teaspoon sea salt

3-4 tablespoons ice cold water

Prepare crust:

• Place all ingredients, except water in a bowl of a food processor and pulse until it resembles a coarse meal.
• Add water, 1 tablespoon at the time, until combined.
• Place mixture on a floured surface and knead until all ingredients are combined.
• Wrap in plastic wrap and refrigerate for a minimum of 30 minutes before using.
• Preheat oven to 375oF.
• After chilled, roll out the crust on a flat surface lined with plastic wrap.
• Lift the plastic wrap and carefully turn over to place the crust down into a 9 inch Tart pan. Peel off plastic wrap and prick crust with a fork.
• Bake for 10-15 minutes until lightly browned.

Ingredients filling:

1 1/3 cups almond flour

1 stick (4 oz/ 113 grams) unsalted butter room temperature

1/2 package (4 oz/ 113 grams) cream cheese room temperature

1/2 cup sugar

2 eggs

2 teaspoons vanilla extract

1 package (6 oz/ 170 grams) fresh raspberries

1/4 cup sliced almonds

Prepare filling:

• Place cream cheese, butter and sugar into a bowl and beat using an electric mixer until smooth.
• Add eggs and vanilla extract and beat for 2 minutes.
• Carefully fold in almond flour.
• Place filling into prebaked pie crust and place raspberries on top.
• Sprinkle almond slices.
• Bake at 300oF for 40-50 minutes or until set.
• Let it cool for a few minutes before removing Tart from pan.
• Serve warm or at room temperature.
• You can also serve with a dollop of fresh whipped cream and more raspberries on top.
• Enjoy!!!! 😊

https://wordpress.com/post/fabirecipes.wordpress.com/6546