Made This?
Let us know what you think in the comments below!
Whether you are a fan of The Great British Bake Off or just a fan of fruity, flaky pastries, you’ll love this classic British dessert made of frangipane (a soft, slightly chewy almond filling made from almond flour) and raspberry jam. While common across the pond, if you’re American, you’ve likely never had an authentic one before, and that’s a true shame. The sweet tart is easy to make, with a crust that's like a cross between a pie crust and shortbread. With just a few staple ingredients and a handful of hours, you’ll feel like a star baker in no time. On your marks, get set—bake!
What People Are Saying:
“This tart is seriously delish! The combo of tart jam with the frangipane and almonds is a perfect match. I've made it three times now and everyone loves it. I'm going to try to adapt the recipe to make 3 inch tarts. Thank-you for this lovely dessert!!” - Flosee
To start off the crust we need to combine the dry ingredients. Flour, confectioners’ sugar, and salt all go into a large bowl and are then whisked together. Once this is done, add in cold, cubed butter and use your fingers to work the butter into the flour mixture until pea-sized pieces form. Then add in the egg yolks and cold water and mix together until a dough forms. Be careful not to overwork the dough here.
Lightly flour a clean work surface and then transfer the dough to the surface and roll it out to a 12” round. Transfer the round to a 9” tart pan. For an even crust without rips or thin sections, gently lift the dough as you press it into the tart pan so that it has a little bit of give and isn’t stretching. Once you have pressed the dough to form to the bottom and sides of the tart pan, hang the excess dough over the top edge of the pan and roll the rolling pin across the top to cut off the excess dough. Place the tart into the refrigerator for about 1 hour until chilled.
As the dough chills, preheat the oven to 350°. Place the tart on a baking sheet and use a fork to poke holes all over the bottom of the dough. This will help any steam escape as the tart cooks, resulting in a more even cook and no large air bubbles. Place a piece of parchment over the dough and fill the tart with pie weights or dried beans. Bake the crust for 20 minutes before removing from the oven and carefully removing the parchment and weights. Then add the tart back to the oven and bake for another 5 minutes until the bottom is dry and the edges are lightly golden. Set aside to let cool.
As the crust cools, make the filling. Start by combining butter and granulated sugar in a large bowl and beating together until light and fluffy. Add in the eggs and continue to beat until fully incorporated. Beat in the almond extract and then add in the almond flour and salt, and beat until just combined.
Spread the raspberry jam evenly over the crust and then add the almond filling on top, spreading gently into another even layer. Top with sliced almonds.
Then, add the tart back to the oven and bake for another 30 to 35 minutes until the top is set and the crust is golden. Remove from the oven and set aside to cool completely. Sprinkle over with confectioners’ sugar and slice to serve.
The full list of ingredients and instructions can be found in the recipe below.
This classic tart can be topped in a few different ways. I love the classic sliced almonds and light dusting of confectioners' sugar, but a confectioners' sugar icing is also common.
Once made, the tart stays good at room temperature for several days wrapped tightly or in an airtight container.
(240 g.) all-purpose flour, plus more for surface
(30 g.) confectioners' sugar
kosher salt
(1 stick) cold unsalted butter, cut into 1/2" cubes
large egg yolks
cold water
(1 stick) unsalted butter, softened
(100 g.) granulated sugar
large eggs
almond extract
(170 g.) almond flour
kosher salt
raspberry jam
(60 g.) sliced almonds
Confectioners' sugar, for serving
Let us know what you think in the comments below!
Mason Jar Ice Cream
15 Editor-Approved No-Bake Desserts
39 Best Summer Pie Recipes
5 Ways To Upgrade Your Boxed Brownies