The scent of warm almonds and sugar drifting through the house always takes me back to my mum’s Sunday kitchen — messy counters, half-sipped cups of tea, and a radio humming quietly in the background. She had this wooden spoon (a bit burnt on one side) that she swore made better cakes. I’m not sure about the spoon, but I am sure that frangipane and raspberries were her favourite pairing — nutty, tart, soft, and just a bit indulgent.
This Nigella Raspberry Frangipane Tart is pure comfort, the sort of bake that doesn’t shout — it glows. Something you make when you’ve got a handful of berries, a bit of time, and a need to stir your soul a bit. It’s simple, but it doesn’t taste simple. And that’s the magic of it, really.
If you’ve never made frangipane before, don’t worry — it’s basically a soft almondy batter that bakes up into a tender, almost cake-like filling. It’s forgiving. And when those juicy raspberries nestle in? Well. You’ll see.
Why you’ll love it
- It’s surprisingly easy – A bit of creaming, a bit of mixing, then into the tart shell. No drama.
- Perfect for leftovers – Tastes even better the next day (seriously, the almond flavour deepens).
- Elegant but cozy – Feels like something you’d get in a posh café, but you’re eating it in socks.
- A little goes a long way – It’s rich and satisfying. A thin slice is all you need… in theory.
- Freezer-friendly magic – You can freeze it before or after baking. It’s a lifesaver for last-minute desserts.
- The smell. Oh my word. – Your kitchen will smell like the inside of a French bakery.
Ingredients
- 200g unsalted butter — softened
- 150g caster sugar
- 1 tsp almond extract — don’t skip this, it’s the soul of it
- 3 large eggs
- 200g ground almonds (almond meal)
- 50g plain flour (all-purpose)
- 300g fresh raspberries
- 1 pre-baked tart shell (about 23cm/9in)
- 2 tbsp apricot jam
- Icing sugar — for dusting, just before serving
How to make it
Cream it till it sings:
Start by preheating the oven to 180°C (350°F). In a big mixing bowl, cream the butter and sugar together until it looks pale and fluffy — takes about 3-5 mins with a mixer. It should look like frosting.
Bring in the eggs and almonds:
Add the eggs one by one, mixing well after each. It might look a little curdled — don’t panic, it’ll come together. Stir in the almond extract.
Fold in the dry bits:
Gently fold in the ground almonds and flour. Don’t overmix. You want it smooth and soft, not stiff like cookie dough.
Fill the shell with love:
Scoop the frangipane mixture into your pre-baked tart shell and spread it out evenly. Take your time — it’s thick, like spreading peanut butter on toast that’s fighting back.
Dot in the raspberries:
Gently press the raspberries into the top. Don’t submerge them — just nestle them in. I like to space them out a bit randomly so each slice feels a bit unique.
Bake to golden glory:
Pop it in the oven for about 30–35 minutes, or until the top is golden and just firm in the centre. A skewer should come out mostly clean. If it’s browning too fast, loosely tent with foil.
Jammy glaze magic:
While it’s cooling, warm the apricot jam in a small saucepan until it loosens. Brush it gently over the raspberries — it makes them shine and keeps them soft. Skip this if you’re in a rush, but I love the gloss.
Cool, dust, slice, sigh:
Let it cool completely in the tin. Just before serving, dust with icing sugar. Slice into wedges and serve on its own, or with a dollop of whipped cream or vanilla ice cream if you’re feeling extra.
Common mistakes and how to dodge them
Why is my frangipane dense and oily?
You may have overmixed or used too-warm butter. Keep it cool and mix just until smooth.
Why did my raspberries sink?
You probably pressed them in too far — just let them sit gently on the surface.
My crust is soggy!
Ah, classic. Blind bake your tart shell until golden before adding the filling — it makes a world of difference.
The top’s browning too fast — help!
Loosely cover with foil for the last 10 mins of baking. I always forget until I smell that toasty edge…
I forgot to soften the butter.
Stick it in the microwave for 10 seconds at a time. Don’t melt it though — it changes everything.
Storage and reheating
- Fridge: Keep leftovers covered in the fridge for up to 3 days. The flavour deepens — it’s honestly better the next day.
- Freezer (unbaked): Freeze the filled tart before baking (skip the berries and jam). Wrap it tight. Add berries just before baking.
- Freezer (baked): You can also freeze slices or the whole tart baked — wrap well, freeze up to 3 months.
- Reheating:
- Oven: 10 minutes at 160°C (320°F), foil over top.
- Microwave: 30 seconds per slice on medium. Don’t overdo it or it goes soggy.
Frequently asked questions
Can I use frozen raspberries?
You can, but they bleed more. I’d thaw and pat them dry first. Fresh looks better.
What if I don’t have almond extract?
It’s not the same without it, but you can double the vanilla. Or add a splash of Amaretto for a cheeky twist.
Could I make this gluten-free?
Yes — just sub the flour for a gluten-free blend or even more almond meal. Texture may be softer but still lush.
Can I add lemon zest to the filling?
Absolutely! It brightens everything. Just half a lemon’s worth will do.
Nutrition facts (per serving)
- Calories: 300
- Fat: 15g
- Carbs: 30g
- Protein: 5g
- Sodium: Low
- Sugar: 15g
Try More Recipes:
Nigella Raspberry Frangipane Tart
Description
A buttery almond tart filled with tender frangipane and studded with tart raspberries — comforting, elegant, and beautifully nostalgic.
Ingredients
Instructions
- Preheat oven to 180°C (350°F).
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then almond extract.
- Fold in almond meal and flour gently.
- Spread into tart shell and press in raspberries.
- Bake 30–35 mins until golden.
- Brush warm jam on top and cool fully.
- Dust with icing sugar and serve.
Notes
- Use cold butter and avoid overmixing the filling.
- Always blind bake your tart shell first.
- Fresh raspberries work best — frozen can go mushy.
- Store chilled for best texture; reheat gently if desired.