Frangipane and Raspberry Flakey Tarts
There’s something about a bakery-style tart that just feels extra special. There’s also something about finding an excuse to say “frangipane” that just feels extra special.
These tarts start with a homemade rough puff pastry, which might sound intimidating, but trust me—it’s easier than it looks. Just keep those chunks of butter visible in the dough so you get those flaky layers when it bakes. On top, we have a rich almond frangipane filling that bakes into a soft, almost cake-like texture, plus a layer of raspberry jam that gets just the right amount of caramelized in the oven.
If you’ve never made rough puff before, this is a great place to start. It’s forgiving, doesn’t require perfection, and even if your layers aren’t quite bakery-level, it’s still going to taste incredible. Plus, the combination of almonds and raspberry just works—sweet, nutty, tangy, and buttery all at once.
These are the kind of tarts that make you feel like you know what you’re doing in the kitchen. So give them a try—because nothing says “I have my life together” quite like pulling a tray of these out of the oven.
Ingredients Needed to Bake Frangipane and Raspberry Tarts:
All-purpose flour
Salted butter (cold)
Salt
Iced water
Granulated sugar
Eggs
Almond extract
Vanilla extract
Almond flour
Raspberry jam
Powdered sugar (for garnish)
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Butter: Unsalted butter with an added pinch of salt can be used in place of salted butter.
Almond flour: Finely ground hazelnuts or cashews can work as a substitute, though they will slightly alter the flavor.
Raspberry jam: Any berry jam or preserves, such as strawberry or blackberry, can be swapped in.
Granulated sugar: Coconut sugar can be used for a deeper caramelized flavor.
What Tools Do You Need to Bake Frangipane and Raspberry Tarts?
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Parchment paper
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Step-by-Step Instructions for Baking Frangipane and Raspberry Tarts:
To start, prepare your rough puff pastry. Whisk together the flour and salt in a large bowl. Add in the cold butter, keeping the cubes intact rather than rubbing them in. Gently toss the butter pieces in the flour, then drizzle in iced water a little at a time, stirring until a rough dough forms. Roll it into a rectangle, fold it in thirds, and repeat this process 3-4 more times to create flaky layers. Wrap and chill the dough for at least 30 minutes.
While the dough chills, make the frangipane filling by creaming the butter and sugar together until fluffy. Beat in the eggs one at a time, then mix in the almond flour, vanilla, almond extract, and salt until smooth.
Preheat the oven to 425°F and line a baking sheet with parchment paper. Roll out the chilled pastry to about 1/4-inch thick and cut into 4x5-inch rectangles. Place them on the baking sheet, then spread about 2-3 tablespoons of frangipane onto the center of each piece, leaving a small border around the edges. Spoon 1 tablespoon of raspberry jam over the frangipane.
Bake for 18-22 minutes, or until the pastry is golden brown, the frangipane is set, and the jam is bubbling. Once baked, let them cool completely before dusting with powdered sugar.
How to Freeze or Store Frangipane and Raspberry Tarts:
Store cooled tarts in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate them for up to 5 days.
To freeze, wrap individual tarts tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Reheat in the oven at 300°F for about 10 minutes before serving.
Recipe for Frangipane and Raspberry Flakey Tarts:
Frangipane and Raspberry Flakey Tarts
Ingredients
Instructions
- In a large mixing bowl, whisk together the all-purpose flour and salt. Cut the cold butter into large cubes and add it to the flour, but do not rub it in. Instead, gently toss the butter pieces in the flour to coat them.
- Slowly drizzle in iced water, a few tablespoons at a time, mixing gently with your hands or a spatula until the dough just starts to come together. The butter should still be in visible chunks throughout the dough. Turn the dough out onto a lightly floured surface and shape it into a rough rectangle.
- Roll the dough out into a long rectangle, then fold it into thirds like a letter. Rotate the dough 90 degrees and repeat the rolling and folding process 3-4 more times. The large butter pieces will create distinct layers, resulting in a flaky pastry. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes before using.
- In a mixing bowl, beat the room temperature butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the salt, almond extract, and vanilla extract.
- Fold in the almond flour until a smooth, spreadable paste forms. Set aside.
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Roll out the chilled rough puff pastry to about 1/4-inch thick and cut it into 4x5-inch squares or rectangles. Place the pastry pieces onto the prepared baking sheet.
- Spread or pipe about 2-3 tablespoons of the frangipane filling onto the center of each pastry, leaving a small border around the edges. Spoon or pipe about 1 tablespoon of raspberry jam on top of the frangipane.
- Place your tarts in the oven and bake for 18-22 minutes, or until the pastry is puffed and golden brown., the frangipane has set, and the jam has caramelized.
- Once golden, remove from the oven, allow to cool completely, and dust with powdered sugar (if desired). Serve and enjoy!