Frangipane and Raspberry Flaky Tarts
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.
With love,
Your Baker, Hannah
Here’s Everything You’re Gonna Need!
- All-purpose flour
- Salted butter (cold)
- Salt
- Iced water
- Granulated sugar
- Eggs
- Almond extract
- Vanilla extract
- Almond flour
- Raspberry jam
- Powdered sugar (for garnish)
Ingredient Substitutions:
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.
How to Bake Frangipane and Raspberry Tarts:
Step 1: 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.
Step 2: 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.
Step 3: 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 4×5-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.
Step 4: 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.
Frangipane and Raspberry Tarts Recipe:
Frangipane and Raspberry Flaky Tarts
Equipment
- Large Mixing Bowl
- Rolling Pin
- Parchment Paper
- Baking Sheet
- Whisk
Ingredients
Rough Puff Pastry:
- 2 1/2 cups All Purpose Flour
- 1 cup 2 sticks Salted Butter (cold)
- 2 tsp Salt
- Iced Water as needed
Frangipane and Raspberry Filling:
- 1/2 cup 1 Stick Room Temperature Butter
- 2/3 cup Granulated Sugar
- 2 Eggs
- 1/4 tsp Salt
- 1/2 tsp Almond Extract
- 1/2 tsp Vanilla Extract
- 2 cups Almond Flour
- 1 cup Raspberry Jam
- To Garnish: 1/4 cup Powdered Sugar
Instructions
To Make the Rough Puff Pastry:
- 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.
To Make the Frangipane:
- 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.
To Assemble and Bake:
- 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 4×5-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!
How to Store Your 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.
