Name: Raspberry, Lemon & Frangipane Tart Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 1 1/4 cups of all-purpose flour; 1/4 cup of granulated sugar; 1/2 cup of unsalted butter, cold and cubed; 1 egg yolk; 1 cup of fresh raspberries; Zest of 1 lemon; 1/2 cup of almond flour; 1/4 cup of granulated sugar; 1/4 cup of unsalted butter, softened; 1 egg; 1 teaspoon of vanilla extract; Powdered sugar, for dusting

Raspberry, Lemon & Frangipane Tart Recipe

Candy Coney Modified: May 27, 2024

Photos of Raspberry, Lemon & Frangipane Tart Recipe

How To Make Raspberry, Lemon & Frangipane Tart

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Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

1 1/4 cups of all-purpose flour
1/4 cup of granulated sugar
1/2 cup of unsalted butter, cold and cubed
1 egg yolk
1 cup of fresh raspberries
Zest of 1 lemon
1/2 cup of almond flour
1/4 cup of granulated sugar
1/4 cup of unsalted butter, softened
1 egg
1 teaspoon of vanilla extract
Powdered sugar, for dusting

Instructions

Preheat the oven to 350°F (175°C).
In a food processor, combine the flour and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Add the egg yolk and pulse until the dough comes together. Press the dough into a 9-inch tart pan, making sure to evenly cover the bottom and sides.
In a small bowl, toss the raspberries with the lemon zest. Spread the raspberry mixture over the tart crust.
In a separate bowl, cream together the almond flour, sugar, softened butter, egg, and vanilla extract until smooth.
Pour the frangipane mixture over the raspberries, spreading it evenly.
Bake the tart for 40 minutes, or until the crust is golden brown and the filling is set.
Remove from the oven and let cool before serving. Dust with powdered sugar before serving.

Nutrition

Calories : 356kcal
Total Fat : 21g
Saturated Fat : 11g
Cholesterol : 96mg
Sodium : 7mg
Total Carbohydrates : 37g
Dietary Fiber : 3g
Sugar : 14g
Protein : 6g

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