Frangipane has a fancy name but this simple, rustic dessert of Raspberry Frangipane Tartlets is irresistible and a must for your spring and summer dessert goals.
You guys – Netflix has released new (to me) episodes of the Great British Baking Show. Apparently Mary and Paul filmed masterclass episodes after each season to teach the audience how to properly prepare each of their favorite desserts throughout the seasons. Why has this been held back from us Americans for so long I’ll never truly know.
I have much to thank that show for – 1) It’s restored my faith in cooking television again, that it can be entertaining and fun and a learning experience. 2) The Brits are master bakers and I’m really curious what they put in their water to pull off some of the stunts that they do. I consider myself a pretty well rounded baker but if you want me to build you a biscuit tower or crazy shaped bread I’m going to have to pass. 3) It’s officially made me obsessed with all things frangipane. Besides being delicious, I just love to say the name.
We’re officially on the dessert course of our Spring Garden Party and as tempting as it is to go with a chocolate dessert – because there’s never a wrong time for chocolate. Something light and fruity was more suitable to the occasion and what’s better than taking advantage of the first signs of berries of the spring season?
If you aren’t familiar with frangipane – simply put it’s an almond cream that’s generally baked into a tart or used as a filling for cakes and other desserts. Most of the time though, you’ll see it in tart form baked with some sort of fruit.
Frangipane is easy enough to put together with ingredients you are likely to have on hand at home. The filling itself is comprised of ground almonds or almond meal, a small amount of flour, sugar, butter, eggs and for extra almond kick almond extract.
While you can most certainly bake this frangipane in a larger 9 inch tart pan – individual tartlets are perfect for a picnic setting or even make for an elegant but simple dessert at a dinner party.
These guys are topped with sweet, fresh raspberries instead of baking them right inside the almond cream itself. All in all it was a personal choice to top the frangipane this way if you prefer your fruit cooked, go ahead and mix it right in! Finish with a dusting of confectioners sugar and dessert is served!
Our Spring Garden Party continues all week long! Check back on the dates below for more recipes for a delicious party!
Tuesday April 18 – Spring Garden Party Menu
Sunday April 23 – Greek Quiche
Tuesday April 25 – Prosciutto and Melon Zucchini Noodle Salad
Tuesday May 2 – Rosé Aperol Spritz
- 1 1/2 cups unbleached all purpose flour
- 2 tablespoons cane sugar
- 1/4 teaspoon salt
- 1/2 cup ( 8 tablespoons) unsalted cold butter
- 4-5 tablespoons ice water
- 1 cup almond meal
- 1 tablespoon unbleached flour
- 1/2 cup cane sugar
- 2 large eggs
- 1/2 cup (8 tablespoons) unsalted butter, room temperature
- 1 teaspoon almond extract
- 1 pint raspberries
- confectioners sugar
- In the bowl of a stand mixer fitted with the paddle attachment combine the flour, sugar, salt and butter. Mix on low to medium low speed until the butter is broken up into small pebble sized pieces. Slowly increase the speed size and drizzle in the water 1 tablespoon at a time.
- Feel the dough - if it still feels wet at a little bit of water a time. If it feels properly hydrated increase the speed on the mixer until the dough forms into a ball.
- Remove from the mixer, place in the center of a piece of plastic wrap, flatten into a disc and chill in the refrigerator for at least 1 hour.
- Once the dough is completely chilled - remove and roll into a circle and use a 3 inch round cutter to cut out 6 rounds. Press the rounds into tartlet molds, prick the bottoms with the tines of a fork and place in your freezer to firm up for about 15-20 minutes.
- While the tartlet dough is chilling, heat your oven to 375 degrees.
- In the bowl of your stand mixer combine the almond meal, flour, sugar and butter and cream together on medium speed. Mix in the eggs one at a time and then add in the almond extract.
- Divide the filling between the tartlet molds, place on a baking sheet and bake for about 35-40 minutes or until the tops of the frangipane are nice and golden brown.
- Remove from the oven and cool completely.
- When ready to serve top with raspberries and dust with confectioners sugar.
I’m a huge fan of raspberry! YUM! These look so good!