Nigella’s Raspberry Frangipane Tart is a dessert made with butter, sugar, almond extract, eggs, almond meal, all-purpose flour, raspberries, and apricot jam, topped with icing sugar for dusting. This British tart, perfect for summer desserts, breakfasts, or as an appetizer, takes about 30 minutes to bake and serves 8 people.
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What Makes This Recipe Special
- Exquisite Flavor Fusion. The dessert’s rich almond filling and sour raspberries create an unforgettable taste sensation.
- Irresistibly Moist Texture. The frangipane filling is so soft and tender that it practically melts on your tongue, making you want more.
- Effortless Elegance. This elegant and tasty tart is surprisingly easy to prepare, making it a great choice for any special event.
What Is Nigella Raspberry Frangipane Tart Recipe?
The Raspberry Frangipane Tart Nigella has a buttery crust, a rich almond frangipane filling, and bright raspberries its flavor comes from ground almonds, sugar, butter, and eggs. The acidic raspberry and nutty almond fillings go well together.
Nigella Raspberry Frangipane Tart Ingredients
- 200g butter
- 150g sugar
- 1 teaspoon almond extract
- 3 eggs
- 200g almond meal
- 50g all-purpose flour
- 300g raspberries
- 2 tablespoons apricot jam
- Icing sugar (powdered sugar), for dusting
Nigella Raspberry Frangipane Tart Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- In a large basin, cream the butter and sugar together until light and fluffy.
- After each addition, beat well to incorporate the almond extract and eggs.
- Gradually incorporate the almond meal and all-purpose flour until a homogeneous frangipane filling is formed.
- Evenly distribute the frangipane into a prebaked tart shell.
- Gently press the raspberries into the frangipane to distribute them equally.
- Bake the tart for 30 to 35 minutes in a preheated oven, or until the frangipane is golden brown and firm.
- Once the tart has baked, remove it from the oven and allow it to cool on a wire tray.
- In a small saucepan, melt the apricot preserves over low heat. Coat the raspberries with the melted marmalade to create a glossy finish.
- Before serving, allow the tart to thoroughly cool down. Just before serving, liberally decorate the top with confectioners’ sugar.
- Cut the tart into slices and serve with whipped cream or vanilla ice cream.
Recipe Tips
- Use Fresh Raspberries. If you want a tart that is both delicious and visually appealing, fresh raspberries are the way to go instead of frozen.
- Blind Bake The Crust. Before adding the filling, blind baking the tart crust ensures a crisp and golden crust and prevents the bottom from becoming mushy.
- Avoid Overmixing The Frangipane. Blend the frangipane filling ingredients together until smooth. When you overmix, the texture loses its airiness and becomes solid and heavy.
- Adjust Sweetness To Taste. You can adjust the amount of sugar in the frangipane filling to your liking. Try it out and tweak it to your liking.
- Serve With A Dollop Of Whipped Cream. Adding a dollop of mildly sweetened whipped cream to the Raspberry Frangipane Tart ups the indulgence factor. It balances the tartness of the raspberries with a light, airy texture.
What Goes Well With Raspberry Frangipane Tart?
The Raspberry Frangipane Tart Nigella pairs beautifully with a few delightful accompaniments. Consider serving it with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. The creamy and cool elements add a lovely contrast to the tart’s rich flavors, creating a truly indulgent dessert experience.
The Best Way To Store This Recipe
- In The Fridge. After cooling, cover a conventional Raspberry Frangipane Tart snugly in plastic wrap or an airtight container. It stays fresh in the fridge for 3 days.
- In The Freezer. Before baking, freeze a Raspberry Frangipane Tart. Prepare the tart until adding raspberries and apricot jam. Wrap and freeze the tart. Freeze for 3 months.
How To Reheat Raspberry Frangipane Tart?
- Oven Method. Bake at 180°C (350°F). To avoid over-browning, place the tart on a baking pan and cover with aluminum foil. Reheat for 10-15 minutes till warm. Serve after cooling somewhat from the oven.
- Individual Slice Method. Reheat a single slice on a microwave-safe dish. Microwave on medium heat for 30-second intervals until the slice is heated to your preference. Overheating causes sogginess.
FAQs
How Can I Prevent Raspberries From Sinking Into The Frangipane Filling During Baking?
Gently press the raspberries into the frangipane mixture rather than immersing them to prevent sinking this keeps raspberries on top and intact during baking.
Can I Substitute An Almond Meal With Another Type Of Nut Meal?
Hazelnut, pecan, and walnut meal can replace an almond meal for a harmonic frangipane filling, use a nut meal that complements raspberries.
How Do I Know When The Frangipane Filling Is Fully Cooked?
The frangipane filling is done when it turns golden brown and a toothpick put into the center comes out clean it should be wet but firm.
Can I Add Some Lemon Zest To The Frangipane Filling For A Citrusy Twist?
Yes, lemon zest in frangipane is great. Lemon brightens the tart and enhances raspberries before baking, grate lemon zest into the frangipane filling.
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Nigella Raspberry Frangipane Tart Nutrition Facts
Amount Per Serving
- Calories:300 calories
- Fat: 15g
- Carbohydrates: 30g
- Protein: 5g
- Fiber:2g
- Sugar: 15g
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Nigella Raspberry Frangipane Tart
Description
Nigella’s Raspberry Frangipane Tart is a dessert made with butter, sugar, almond extract, eggs, almond meal, all-purpose flour, raspberries, and apricot jam, topped with icing sugar for dusting. This British tart, perfect for summer desserts, breakfasts, or as an appetizer, takes about 30 minutes to bake and serves 8 people.
Ingredients
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- In a large basin, cream the butter and sugar together until light and fluffy.
- After each addition, beat well to incorporate the almond extract and eggs.
- Gradually incorporate the almond meal and all-purpose flour until a homogeneous frangipane filling is formed.
- Evenly distribute the frangipane into a prebaked tart shell.
- Gently press the raspberries into the frangipane to distribute them equally.
- Bake the tart for 30 to 35 minutes in a preheated oven, or until the frangipane is golden brown and firm.
- Once the tart has baked, remove it from the oven and allow it to cool on a wire tray.
- In a small saucepan, melt the apricot preserves over low heat. Coat the raspberries with the melted marmalade to create a glossy finish.
- Before serving, allow the tart to thoroughly cool down. Just before serving, liberally decorate the top with confectioners’ sugar.
- Cut the tart into slices and serve with whipped cream or vanilla ice cream.
Notes
- Use Fresh Raspberries. If you want a tart that is both delicious and visually appealing, fresh raspberries are the way to go instead of frozen.
- Blind Bake The Crust. Before adding the filling, blind baking the tart crust ensures a crisp and golden crust and prevents the bottom from becoming mushy.
- Avoid Overmixing The Frangipane. Blend the frangipane filling ingredients together until smooth. When you overmix, the texture loses its airiness and becomes solid and heavy.
- Adjust Sweetness To Taste. You can adjust the amount of sugar in the frangipane filling to your liking. Try it out and tweak it to your liking.
- Serve With A Dollop Of Whipped Cream. Adding a dollop of mildly sweetened whipped cream to the Raspberry Frangipane Tart ups the indulgence factor. It balances the tartness of the raspberries with a light, airy texture.