This tart holds a soft almond filling dotted with fresh raspberries.


  • 1/2 cup 112 g unsalted butter, at room temperature

  • 1/2 cup 100 g granulated sugar (caster sugar)

  • 1/4 cup 30 g icing sugar

  • 1 large egg

  • 1 egg yolk

  • 3 Tbsp 45 mLwhipping cream (35% or higher)

  • 2 Tbsp 30 mLbrandy (optional)

  • 1 tsp5 mLvanilla extract

  • 1 3/4 cups 180 g ground almonds (almond meal)

  • 1/2 cup 60 g cake & pastry flour

  • 1 cup 250 mL fresh raspberries

  • icing sugar, for dusting

  • Pate Sucree dough, chilled

  • 1/2 cup + 2 Tbsp 150 g unsalted butter, at room temperature

  • 6 Tbsp75 g granulated sugar (caster sugar)

  • 1large egg, at room temperature

  • 1/2 tsp2 mLvanilla extract

  • 1 3/4 cups 225 g cake & pastry flour

  • 1/2 tsp2 mLsalt


  • 1.

    On a lightly floured work surface, lightly knead the dough to soften it, and then roll it out into a circle just over ¼-inch (6 mm) thick.  Lightly dust a 9-inch (23 cm) removable-bottom fluted tart pan with flour and press the pastry into the pan, trimming the edges. Chill the shell for 30 minutes.

  • 2.

    Preheat the oven to 350 ?F (180 ?C).  Place the chilled shell on a baking tray and dock the bottom of the pastry with a fork.  Bake the pastry for about 20 minutes, until it has browned just a little at the edges.  Allow the pastry shell to cool while preparing the filling (the shell does not have to be completely cooled before filling.)

  • 3.

    Beat the butter, granulated sugar and icing sugar by hand until smooth.  Beat in the egg and egg yolk, then beat in the cream, brandy (if using) and vanilla.  Add the ground almonds and flour and stir until smooth.  Pour this into the baked shell and dot with the fresh raspberries, pressing them in slightly but not so they are submerged.  Bake the tart for about 40 minutes, until the frangipan filling is set (no longer jiggles).  Cool the tart in its tin to room temperature and then chill completely before serving.

  • 4.

    The tart will keep, refrigerated, for up to 3 days.

  • Pate Sucree dough, chilled:

  • 1.

    By hand, with electric beaters or a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy.  Add the egg and beat well, then add the vanilla.

  • 2.

    Sift the flour and salt into the bowl and mix until the dough comes together (it will be soft).  Shape the dough into a disc, wrap in plastic wrap and chill until set, about 2 hours.  Alternatively, the dough can be made in advance and frozen, thawing in the fridge before rolling.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 928kj
  • Fat Total 63g
  • Saturated Fat 33g
  • Protein 9g
  • Carbohydrate 85g
  • Sugar 53g
  • Sodium 319mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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