Print

Raspberry Frangipane Tartlets Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 14 reviews

Delight in these elegant Raspberry Frangipane Tartlets featuring a crisp pâte sucrée tart shell filled with luscious almond cream and topped with fresh raspberries. Perfectly baked to a golden finish with an optional crunch from toasted slivered almonds, these tartlets are a sublime treat for any occasion.

Ingredients

Tartlet Shells

  • 100 gr Unsalted Butter (at room temperature, very soft)
  • 50 gr Powdered Sugar (sifted)
  • 1 large Egg (at room temperature)
  • 40 gr Almond Meal
  • 200 gr Plain / All-Purpose Flour
  • 1 pinch Fine Table Salt

Almond Cream Filling

  • 100 gr Unsalted Butter (at room temperature, soft)
  • 100 gr Powdered Sugar (sifted)
  • 2 large Eggs (at room temperature)
  • 100 gr Almond Meal

Assembly

  • 200 gr Fresh Raspberries
  • 25 gr Slivered Almonds (optional)

Instructions

  1. Make the Pâte Sucrée Tartlet Shells: In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, cream the soft butter and powdered sugar on medium speed for about 3 minutes until soft, creamy, and smooth. Mix in the egg and almond meal, then add the flour and salt. Mix on low speed until a rough dough forms, scraping the bowl if necessary to integrate all ingredients. Form the dough into a smooth ball and sandwich between two large sheets of parchment paper. Roll out to a 4 mm (1/8 inch) thickness and chill in the fridge for at least 1 to 2 hours until firm.
  2. Cut and Shape Tartlet Shells: Remove chilled dough from the fridge and peel off the parchment sheets. Using a round cookie cutter slightly larger than your tart rings or mini tart tins, cut out dough disks. Place each disk over the tart ring and gently press the center of the dough down to the bottom, shaping the dough up the sides. Run your finger along the edge to create a sharp angle and ensure edges are tightly pressed against the rings. Trim any excess dough with a small sharp knife. Re-roll and chill any leftover dough to reuse.
  3. Chill Tartlet Shells: Arrange tart rings on a perforated or lined baking tray and refrigerate for at least 3 hours, preferably overnight, to firm up the dough and prevent shrinking during baking.
  4. Par-bake the Tartlet Shells: Preheat oven to 160°C (325°F). Prick the bottom of each shell lightly with a fork and place them in the freezer for 10-15 minutes. Bake for 15 to 18 minutes until the shells hold their shape and appear dry to the touch. Remove from oven, cool on a rack, and remove the tart rings if used.
  5. Prepare Almond Cream Filling: Beat very soft butter and powdered sugar in a large bowl or stand mixer on medium speed for 3 to 5 minutes until creamy and slightly voluminous. Add eggs one at a time, mixing slowly to incorporate fully after each addition. Mix in almond meal until combined, resulting in a thick, coarse paste. If the mixture looks greasy, chill in fridge for 10 to 15 minutes to firm up.
  6. Fill Tartlets: Using a piping bag or spoon, spread the almond cream evenly into the cooled tart shells, filling them about halfway as the filling will rise when baked.
  7. Add Raspberries and Almonds: Place 3 to 4 fresh raspberries on top of the almond cream in each tartlet, gently pressing them slightly into the filling. Optionally, sprinkle with slivered almonds for added texture and flavor.
  8. Bake Tartlets: Bake for 20 to 25 minutes until the almond cream has puffed up and turned golden brown. Remove from oven and cool completely on a cooling rack before serving.

Notes

  • Ensure the dough is rolled evenly to about 4 mm thickness for uniform baking.
  • Choose a cookie cutter slightly larger than your tart rings to account for dough shrinkage during baking.
  • Pressing the dough cleanly into the tart rings prevents air pockets and uneven edges.
  • Par-baking the shells prevents sogginess from the filling and helps maintain shape.
  • Add eggs slowly to avoid curdling the almond cream.
  • Press raspberries lightly into filling to secure them and prevent floating or displacement during baking.
  • Leftover dough can be chilled and rerolled to make additional tart shells.

Find it online: https://marthatasty.com/raspberry-frangipane-tartlets-recipe/