Ingredients
Scale
- For the tart crust:
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ cup granulated sugar
- 1 egg yolk
- 2 tbsp cold water
- 1 tsp vanilla extract
For the almond cream (frangipane):
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 cup almond flour
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 tbsp lemon zest
For the topping:
- 2 cups fresh raspberries
- 2 tbsp apricot jam (for glaze)
- Additional lemon zest, to garnish
Instructions
- Make the crust: In a bowl, mix flour, sugar, and cubed butter until crumbly. Add egg yolk, cold water, and vanilla. Form dough and chill for 30 minutes.
- Roll out the dough and press into a tart pan. Chill again for 10 minutes, then bake at 375°F (190°C) for 15 minutes. Let cool.
- Make the almond cream: Beat butter and sugar until light and fluffy. Add almond flour, eggs, vanilla, flour, and lemon zest. Mix until smooth.
- Spread almond cream into the cooled tart crust. Bake again at 350°F (175°C) for 20–22 minutes or until puffed and lightly golden. Cool completely.
- Arrange raspberries neatly over the almond filling.
- Warm apricot jam with a splash of water, then brush over the raspberries for shine.
- Garnish with fresh lemon zest and serve.
Notes
- Almond cream can be made up to 2 days in advance and refrigerated.
- Let the tart cool fully before adding fruit to keep the presentation crisp.
- Serve with tea or clotted cream for a Bridgerton-style tea moment.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: european
- Method: Baking
- Cuisine: dessert
Nutrition
- Serving Size: Per Serving
- Calories: 340
- Sugar: 18g
- Sodium: 90mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
