Recipes › Raspberry (Autumn Fruiting) › Raspberry Frangipane Tart
Raspberry Frangipane Tart
A showstopping classic tart with a crisp sweet pastry shell, a generous layer of silky almond frangipane and rows of fresh autumn raspberries that sink into the batter as it bakes, leaving a jewelled, golden surface. This is one of the definitive British patisserie recipes — equally at home on a tea table or as a dinner party pudding. Serve at room temperature with clotted cream.
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Ingredients
- 300 g autumn raspberries, fresh
- 320 g sweet shortcrust pastry, ready-rolled, or make your own
- 150 g unsalted butter, softened
- 150 caster sugar
- 150 ground almonds
- 3 large eggs
- 2 tbsp plain flour, for the frangipane
- ½ tsp almond extract
- 3 tbsp raspberry jam, for the base
- 25 g flaked almonds, to scatter (optional)
- 1 tbsp icing sugar, to dust, to finish (optional)
Contains: cereals gluten, milk, eggs, nuts.
Method
- Preheat the oven to 190°C/170°C fan. Grease a 23cm loose-bottomed tart tin. Line with the pastry, pressing well into the fluted sides. Trim the excess. Chill for 15 minutes.About 15 min
- Line the pastry with baking paper and baking beans. Blind bake for 12 minutes. Remove the paper and beans and bake for a further 5 minutes until just golden. Reduce the oven to 175°C/155°C fan.About 17 min
- Beat the softened butter and caster sugar together until pale and fluffy. Beat in the eggs one at a time. Fold in the ground almonds, flour and almond extract until smooth.About 5 min
- Spread the raspberry jam evenly over the base of the baked pastry shell.About 2 min
- Spread the frangipane over the jam layer. Arrange the fresh raspberries in rows across the top, pressing them lightly into the batter. Scatter with flaked almonds if using.About 5 min
- Bake for 35–40 minutes until the frangipane is deep golden, risen and set — a skewer inserted into the almond filling should come out clean. Cool in the tin for 15 minutes. Dust with icing sugar and serve warm or at room temperature.About 40 min
Tips
- The layer of raspberry jam between the pastry and the frangipane is traditional in a Bakewell-style tart and makes a huge difference to the flavour.
- Rows of evenly spaced raspberries look beautiful — take a moment to line them up before baking.
- The frangipane will puff up around the raspberries during baking and settle as it cools. This is normal and correct.
Ring the changes
- Replace a quarter of the ground almonds with ground hazelnuts for a richer, more complex flavour.
- Use fresh blueberries in place of half the raspberries for a mixed berry version.
Keeping it
Store covered at room temperature for up to 2 days, or in the fridge for up to 4 days. Best served at room temperature.
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More from the same crop
A proper British Bakewell tart with a layer of autumn raspberry jam beneath a rich almond frangipane, all nestled in a crisp shortcrust pastry case. This is a regional classic from Derbyshire that has earned its place on every British baking repertoire. Finished with flaked almonds and a dusting of icing sugar, it is magnificent with a pot of tea.
1 h 15 min · medium · Raspberry (Autumn Fruiting)
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