You ever follow a recipe online and halfway through think, Wait… did this just turn into a yoghurt loaf?! Because that’s exactly what happened the first time I tried making a Raspberry Frangipane Tart and blindly followed some cut-and-paste nonsense. Mary Berry would’ve shaken her head at me.
So here we are — setting things straight. This is a proper Raspberry Frangipane Tart in Mary’s style: buttery almond tart shell, rich frangipane filling, sweet raspberry jam, and a tumble of fresh raspberries on top. Baked until golden and just barely puffed. It’s simple, but regal — the kind of thing that makes you sit up straighter at tea.
Ingredients List
For the Tart Base:
- 1 x 10” (25 cm) sweet shortcrust or almond sablé tart shell — unbaked.
- 200g raspberry preserves — choose a good-quality one, not too runny.
- 340g fresh raspberries — frozen works in a pinch, but thaw and drain well.
- 45g sliced blanched almonds — for that lovely toasted finish on top.
For the Almond Frangipane Filling:
- 95g blanched almond flour (about 1 cup) — gives that rich marzipan-like centre.
- 95g granulated sugar (½ cup)
- 125g unsalted butter, softened — don’t melt it, just soft.
- ½ tsp almond extract — optional, but Mary always recommends it.
- 5 large egg yolks (100g) — yes, yolks only for richness and texture.
- 50g cake flour, sifted — adds just enough structure.
How to Make It
- Preheat your oven to 350°F (180°C). No excuses — temperature matters.
- Cream together the softened butter and sugar until pale and fluffy. Takes about 2–3 minutes with a hand mixer.
- Add the almond flour and almond extract, mix again until combined.
- One by one, mix in the egg yolks, scraping down the bowl in between. The mixture might look a bit split — don’t panic.
- Fold in the sifted cake flour gently using a spatula. You should end up with a soft, slightly sticky batter.
- Spread the raspberry preserves evenly in the bottom of the tart shell. Use the back of a spoon to smooth it out.
- Dollop the frangipane over the jam and gently spread it to cover the base — take care not to swirl the jam into the frangipane. (I’ve done it. It’s not the end of the world, but it’s messier.)
- Press the fresh raspberries gently into the frangipane, spaced out — they’ll sink in just enough.
- Scatter the sliced almonds on top for crunch and that gorgeous golden finish.
- Bake for 50–55 minutes, until the frangipane is golden, slightly puffed, and firm in the middle.
- Cool in the tin for at least 15–20 minutes before slicing. It’s hard to wait, but it needs to set.
Common Mistakes
Why did my frangipane sink in the middle?
It may have been underbaked or too wet. Make sure to use only yolks and measure jam carefully — no more than 200g.
Why is the crust soggy?
You probably didn’t blind bake the tart shell if using homemade. Store-bought ones are usually par-baked, but if making from scratch — blind bake it.
Can I use whole eggs instead of yolks?
Technically yes, but the texture won’t be as tender. I once did this out of laziness — regretted it when I got that slightly rubbery bite.
My raspberries bled everywhere — what went wrong?
That’s from using frozen berries without draining. Let them thaw on kitchen towel first.
Storage and Reheating Tips
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap slices tightly in plastic and freeze for up to 3 months. Best to freeze before baking if planning ahead.
To reheat:
- Oven: 10 mins at 160°C (320°F) — best option.
- Microwave: 30 seconds on medium power.
- Air fryer: 6–8 mins at 160°C (320°F), but keep an eye on the edges.
What to Serve With It
Lemon sorbet for a sharp, fresh contrast — sounds posh, but it works.
Clotted cream or crème fraîche — the slight tang balances the sweetness beautifully.
Strong black tea — like Earl Grey or Darjeeling.
FREQUENTLY ASKED QUESTIONS
Can I make this gluten-free?
Yes — use a gluten-free tart shell and swap cake flour for a GF blend. Texture may be a bit more delicate.
Can I make this ahead of time?
Absolutely. It holds beautifully — just keep it covered and serve at room temperature.
Do I have to use almond extract?
Nope! If you dislike it, skip it. The almond flour brings plenty of flavour on its own.
Can I use a smaller tart tin?
Sure — an 8″ tin will work, but reduce the filling by 20% or so. Or keep the full amount and enjoy a higher filling.
More Mary Berry Recipe:
Nutrition Facts:
- Calories: 300 calories
- Fat: 15g
- Carbohydrates: 30g
- Protein: 5g
- Fiber:2g
- Sugar: 15g
Mary Berry Raspberry Frangipane Tart
Description
Buttery tart shell, rich almond frangipane, and bursts of sweet raspberries — this elegant dessert is simple to make and utterly irresistible, just as Mary Berry intended
Ingredients
Almond Frangipane Filling:
Instructions
- Preheat oven to 350°F (180°C).
- Cream butter and sugar until fluffy.
- Add almond flour and almond extract. Mix to combine.
- Add egg yolks one at a time, mixing well.
- Fold in sifted cake flour gently.
- Spread raspberry preserves in tart shell.
- Spoon frangipane mixture over preserves.
- Arrange raspberries on top and sprinkle with almonds.
- Bake 50–55 minutes, until golden and set.
- Cool before slicing.