Description
Delight in these elegant Raspberry Frangipane Tartlets featuring a crisp pâte sucrée shell filled with a rich almond cream and topped with fresh raspberries and optional slivered almonds. Perfectly balanced in sweetness and texture, these tartlets combine buttery crust, nutty almond filling, and juicy raspberries for a sophisticated dessert.
Ingredients
Pâte Sucrée Tartlet Shells
- 100 gr Unsalted Butter (at room temperature, very soft)
- 50 gr Powdered Sugar (sifted)
- 1 large Egg (at room temperature)
- 40 gr Almond Meal
- 200 gr Plain / All-Purpose Flour
- 1 pinch Fine Table Salt
Almond Cream Filling
- 100 gr Unsalted Butter (at room temperature, soft)
- 100 gr Powdered Sugar (sifted)
- 2 large Eggs (at room temperature)
- 100 gr Almond Meal
Toppings
- 200 gr Fresh Raspberries
- 25 gr Slivered Almonds (optional)
Instructions
- Prepare the Tartlet Shell Dough: In the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer in a large bowl, cream the very soft butter with powdered sugar on medium speed for about 3 minutes until smooth and creamy.
- Add Egg and Dry Ingredients: Mix in the egg and almond meal until combined. Then add the flour and salt, mixing on low speed until a rough dough forms. Scrape the bowl with a spatula to ensure even mixing.
- Chill and Roll the Dough: Form the dough into a smooth ball and sandwich it between two large sheets of baking parchment. Roll out to about 4 mm (1/8 inch) thickness. Chill the dough in the fridge for at least 1 to 2 hours until firm.
- Cut and Fit Dough Into Tart Rings: Remove dough from fridge and peel off parchment. Using a round cookie cutter slightly wider than your tart rings or tins, cut out disks. Place each disk over a ring, gently pressing the center so dough touches the bottom, then press edges along sides creating a sharp corner.
- Trim Excess Dough and Chill Again: Trim excess dough at the top edges with a sharp knife. Re-roll leftover dough if desired. Arrange tartlets on a perforated or lined baking tray and refrigerate for at least 3 hours or preferably overnight.
- Preheat Oven and Freeze Shells: Preheat oven to 160°C (325°F). Prick the bottoms of the shells with a fork and freeze them for 10-15 minutes to help maintain shape during baking.
- Par-Bake Tartlet Shells: Bake shells for 15 to 18 minutes until they hold their shape and look dry to the touch. Remove from oven and allow to cool to room temperature. Remove rings if used.
- Prepare Almond Cream Filling: In a stand mixer bowl or large bowl with a hand mixer, beat the very soft butter and powdered sugar on medium speed for 3 to 5 minutes until fluffy and volumized.
- Incorporate Eggs: Add eggs one at a time, mixing slowly until fully incorporated after each addition.
- Add Almond Meal: Mix in almond meal until combined into a thick coarse paste. If too greasy, chill in the fridge for 10 to 15 minutes to firm up.
- Fill Tart Shells: Using a piping bag or spoon, spread almond cream evenly inside each par-baked tart shell, filling about halfway to the top since it will puff up when baked.
- Add Raspberries and Almonds: Arrange 3 to 4 fresh raspberries per tartlet over the almond cream, gently pressing them slightly into the filling. Optionally sprinkle with slivered almonds.
- Bake Completed Tartlets: Bake for 20 to 25 minutes until the almond filling is puffed and golden brown. Remove and place on a cooling rack to cool completely before serving.
Notes
- Note 1: Rolling dough between parchment helps prevent sticking and makes transferring easier.
- Note 2: Choose cookie cutter size carefully so disks fit well within tart rings without excessive overhang.
- Note 3: Pressing dough edges firmly against tart ring ensures sharp sides and good shape retention.
- Note 4: Par-baking ensures shells set and crisp before filling to avoid sogginess.
- Note 5: Adding eggs one at a time prevents curdling and ensures smooth almond cream.
- Note 6: Pressing raspberries slightly into filling keeps them in place during baking.
