Every summer, our backyard raspberry bush explodes with fresh berries—and I absolutely love finding ways to use them in my baking. There’s something so satisfying about picking sun-warmed raspberries straight off the vine and turning them into something beautiful and delicious. This gluten free raspberry frangipane tart is one of my favourite ways to let those berries shine.
The tart combines a crisp gluten free crust with a rich, almond-based frangipane filling and juicy raspberries nestled right on top. It’s elegant enough for a summer dinner party but simple enough to enjoy with a cup of coffee on the patio. The almond and raspberry pairing is classic and never goes out of style—and when the fruit comes from just steps outside your kitchen, it’s even more rewarding.
What is frangipane?
Frangipane is a rich, creamy almond filling traditionally used in tarts, pastries, and cakes. It’s made from ground almonds (or almond flour) , sugar, eggs, and butter, and bakes into a soft, almost custard-like texture with a delicate nutty flavour. Frangipane isn’t overly sweet, which makes it the perfect base for pairing with fresh fruit—like the juicy raspberries in this tart. It adds both flavour and structure, creating a beautiful contrast between the crisp crust and the tender almond layer underneath the fruit. If you’ve never baked with frangipane before, this tart is a great place to start!
ingredients
- Tart pastry (pate sucree)
- Vanilla Bean Paste Or Vanilla Bean Extract
- Butter
- Sugar
- Almond Flour
- Eggs
- Raspberries (fresh or frozen)
- Sliced Almonds
Tools
Storing
This tart keeps surprisingly well, making it a great make-ahead dessert. Once baked and cooled, store the raspberry frangipane tart in an airtight container or wrap it tightly with plastic wrap.
- At room temperature: It will keep for 1 to 2 days on the counter, especially if your kitchen is cool and dry.
- In the fridge: For longer storage, refrigerate the tart for up to 4 days. The crust may soften slightly, but the flavour holds up beautifully. Let it sit at room temperature for about 20–30 minutes before serving to bring back that tender texture.
- Freezing: You can also freeze the baked tart. Wrap it well and freeze for up to 1 month. Thaw overnight in the fridge and warm it slightly before serving for the best texture.
This tart is just as good on day two—if not better—as the flavours have time to settle and intensify.
Gluten Free Raspberry Frangipane Tart
Ingredients
Tart Pastry
- 1 Tart Pastry – cold
Frangipane
- 140 Grams Softened Butter
- 160 Grams Sugar
- 200 Grams Almond Flour
- 2 Eggs
Tart
- 150 Grams Raspberries
- 75 Grams Sliced Almonds
- 1 Egg White
- 35 Grams Sugar
Instructions
- Remove the tart pastry from the fridge. Roll out the pastry on a lightly floured surface. Place the pastry into the tart shell, and lightly press it into the ridges of the tart shell. Trim off the top.1 Tart Pastry – cold
- Place this on a baking sheet, and place into the freezer while you are working on the rest.
- Preheat the oven to 350F.
Frangipane
- Beat the butter and sugar until just combined.140 Grams Softened Butter, 160 Grams Sugar
- Add in almond flour and eggs. Mix until combined.200 Grams Almond Flour, 2 Eggs
- Remove the tart shell from the freezer. Spoon the frangipane into the tart. Spread it evenly.
- Sprinkle the raspberries over the top.150 Grams Raspberries
- Place into the oven for 20 minutes.
Almond Crunch
- In a small bowl, whisk the egg white until frothy.1 Egg White
- Add in the sugar and almonds. Stir until evenly coated.75 Grams Sliced Almonds, 35 Grams Sugar
- Take clusters of the almond and sprinkle it overtop the tart that has been baking.
- Continue taking for 20 more minutes. You will know when it is done when the tart golden.
- Remove from the oven, let stand for at least 30 minutes. Once the tart is tool enough, you can remove it from the tart plate to enjoy.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
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