Raspberry Frangipane Recipe

Raspberry Frangipane Recipe

As the Great British Bake Off continues to be a regular event in our house, CM has decided she needs to get more involved. Fortunately, for me, this went from being her and I ‘baking off’ to a bit of teamwork in the kitchen.

Raspberry frangipane tart recipe

We decided on raspberry frangipane tarts and had quite a bit of fun baking, the penny suddenly dropped for me that baking is a great way of getting CM involved in lots of ‘school stuff’, as she writes the recipe out, practices maths as we sort the ingredients, and gets to grips with new utensils in the kitchen.
Making raspberry frangipane tarts

But of course, the best bit is definitely in the eating!

Raspberry frangipane tarts
Yields 6
A simple and delicious frangipane tart.
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Prep Time
1 hr 30 min
Cook Time
40 min
Total Time
2 hr 10 min
Prep Time
1 hr 30 min
Cook Time
40 min
Total Time
2 hr 10 min
For the shortcrust pastry
  1. 150g plain flour
  2. 110g butter, cubed
  3. 80g golden caster sugar
  4. 1 lemon, zested
  5. 1 egg yolk
  6. 1/2tsp vanilla extract
For the frangipane
  1. 85g butter
  2. 85g golden caster sugar
  3. 85g ground almonds
  4. 1 egg
  5. 85g raspberries
  1. Combine flour and butter in a mixing bowl until the ingredients resemble breadcrumbs.
  2. Add the sugar and combine, stir through the lemon zest.
  3. Add the egg yolk and vanilla extract, mix into a smooth dough, and roll into a ball.
  4. Wrap in cling film and leave in the fridge for at least an hour.
  5. For the frangipane, tip the butter, golden caster sugar, ground almonds and egg into a mixing bowl and combine well, fold the raspberries in, and leave in the fridge.
  6. Preheat the oven to 180 degrees celsius.
  7. On a floured surface, roll out the dough, and line either a 25cm loose bottomed tin or a muffin style tin.
  8. Tip with a knife so the pastry leaves a lip over the edge.
  9. Line with baking parchment and add ceramic baking balls.
  10. Bake for 15mins if large tin, and 10mins for smaller bakes, remove balls and parchment and bake again for 5 minutes.
  11. Spoon frangipane into pastry bases and bake for 20mins for smaller bakes and 30mins for large tin, or until golden brown.
  12. Trim overhanging pastry, leave to cool.
  13. Sprinkle with icing sugar.
  14. Serve.
An Organised Mess
Raspberry frangipane tart recipe

Mummy Mishaps
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  • Reply
    Boo Roo and Tigger Too
    September 13, 2015 at 21:35

    Ooh! these look delicious! I’m a bug pastry fan so I’ve loved this week’s GBBO
    Boo Roo and Tigger Too recently posted…How to set up an Amazon baby wish listMy Profile

  • Reply
    Lucy @ BakingQueen74
    September 13, 2015 at 23:01

    Those look lovely, so deep and full of filling!
    Lucy @ BakingQueen74 recently posted…Wholemeal Olive FocacciaMy Profile

  • Reply
    Angela / Only Crumbs Remain
    September 14, 2015 at 08:47

    Ooh yum, these look so delicious Debbie! I love the idea of raspberries in the individual tarts.
    Angela x

  • Reply
    Jenny Paulin
    September 14, 2015 at 10:28

    i like the use of raspberries – the first in this weeks linky. kids do love to help bake don’t they? my two love having a go, i just have to stay calm at the mess that happens! LOL thank you for linking up x
    Jenny Paulin recently posted…Project 365 2015, Week 37My Profile

  • Reply
    #GBBO Bloggers 2015 Round Up Week 6 : Pastry - Mummy Mishaps
    September 15, 2015 at 00:12

    […] the new linky will be live Thursday morning at 9am. Week 7  is Victorian week and the lovely Debbie will be guest hosting.  You can also check back here to my blog after the show finishes […]

  • Reply
    Stacey Guilliatt
    March 7, 2016 at 09:00

    These look so delicious, I love that they are mini too so won’t feel so guilty about eating the whole thing 😉

  • Reply
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