Description
These Raspberry Frangipane Tartlets feature a delicate pâte sucrée shell filled with a rich almond cream and topped with fresh raspberries. The tartlets boast a tender, buttery crust with a moist, nutty filling and a beautiful golden finish, perfect for an elegant dessert or special occasion treat.
Ingredients
Pâte Sucrée 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
Topping
- 200 gr Fresh Raspberries
- 25 gr Slivered Almonds (optional)
Instructions
- Prepare Pâte Sucrée Tartlet Shells: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream the soft butter and powdered sugar on medium speed for about 3 minutes until soft, creamy, and smooth. Add the egg and almond meal, then gradually add the flour and salt, mixing on low speed until a rough dough forms. Scrape down the bowl to evenly incorporate all flour.
- Chill and Roll Dough: Form the dough into a smooth ball and sandwich it between two large sheets of parchment paper. Roll it out into a large disk about 4 mm (1/8 inch) thick. Refrigerate for 1 to 2 hours until the dough is fully chilled and firm.
- Cut and Fit Dough into Tart Rings: Remove dough from fridge and peel off the parchment. Using a round cookie cutter slightly larger than your tart rings or mini tart tins, cut dough disks. Lay each disk over a ring, gently pressing the center down to touch the bottom and sliding edges up the sides. Create sharp corners and ensure the dough is firmly pressed against the sides. Trim off any excess dough with a sharp knife.
- Chill Tart Shells: Place tart rings on a tray lined with parchment or silicone mat. Refrigerate for at least 3 hours or overnight for best results to ensure the pastry sets fully.
- Preheat Oven and Prepare Shells for Baking: Preheat oven to 160°C (325°F). Prick the tart shell bottoms with a fork to prevent puffing, then freeze for 10–15 minutes until oven is ready.
- Par-bake Tart Shells: Bake shells for 15 to 18 minutes or until they hold their shape and the surfaces are dry to the touch. Remove from oven and cool to room temperature. Remove tart rings if used.
- Make Almond Cream Filling: In a large bowl or stand mixer bowl with paddle attachment, beat soft butter and powdered sugar on medium speed for 3 to 5 minutes until creamy and volume increases. Add eggs one at a time, mixing slowly to fully combine. Stir in almond meal until a thick, coarse paste forms. If the mixture is greasy from warm butter, chill 10-15 minutes to firm up.
- Fill Tart Shells: Using a piping bag or spoon, spread the almond cream evenly inside the par-baked tart shells, filling each about halfway to the top as the filling will puff.
- Add Raspberries and Almonds: Place 3 to 4 fresh raspberries gently pressed into the almond cream on each tartlet. Optionally, sprinkle with slivered almonds for extra crunch and garnish.
- Bake Final Tartlets: Bake for 20 to 25 minutes until the almond filling has puffed and is golden brown. Cool completely on a cooling rack before serving.
Notes
- Ensure the dough is rolled out evenly to 4 mm thickness for uniform baking.
- Use a cookie cutter larger than your tart tins to allow enough dough for pressing into sides without shrinking.
- Pressing dough edges firmly into tart rings prevents shrinking and helps create sharp corners.
- Par-baking ensures the crust holds shape and remains crisp after filling.
- Add eggs slowly when mixing almond cream to maintain a smooth texture without curdling.
- Gently pressing raspberries into filling helps them stay in place during baking.
- Prep Time: 4 hours 30 minutes
- Cook Time: 40 minutes
- Category: Dessert, Tartlets
- Method: Baking
- Cuisine: French
