Raspberry Frangipane Tartlets: A Delicious & Easy Recipe

Raspberry Frangipane Tartlets: Prepare to be utterly captivated by these miniature masterpieces! Imagine sinking your teeth into a buttery, crumbly pastry shell, giving way to a moist, almond-infused frangipane filling bursting with the sweet-tart tang of fresh raspberries. These aren’t just desserts; they’re tiny pockets of pure joy.

Frangipane, the star of these tartlets, boasts a rich history rooted in French patisserie. Named after the Italian nobleman Marquis Muzio Frangipani, who is said to have created almond-scented gloves, this creamy almond filling has been gracing tarts and pastries for centuries. It’s a testament to the enduring appeal of simple, elegant flavors.

But what makes Raspberry Frangipane Tartlets so irresistible? It’s the perfect balance of textures and tastes. The crisp, delicate crust provides a delightful contrast to the soft, yielding frangipane. The raspberries add a vibrant burst of freshness that cuts through the richness of the almonds, creating a symphony of flavors that dance on your palate. These tartlets are not only delicious but also incredibly convenient. They’re the perfect size for individual servings, making them ideal for parties, afternoon tea, or simply a special treat for yourself. So, let’s embark on this delightful baking adventure and create these little gems together!

Ingredients:

• For the Sweet Shortcrust Pastry:
• 250g plain flour, plus extra for dusting
• 125g cold unsalted butter, cubed
• 50g icing sugar
• 1 large egg yolk
• 2-3 tbsp ice water
• For the Frangipane Filling:
• 125g unsalted butter, softened
• 125g caster sugar
• 125g ground almonds
• 1 large egg
• 1 tbsp plain flour
• 1/2 tsp almond extract
• For the Raspberry Topping:
• 250g fresh raspberries
• 2 tbsp apricot jam, warmed and strained (for glazing)
• Icing sugar, for dusting (optional)

Making the Sweet Shortcrust Pastry:

Okay, let’s start with the pastry. This is the foundation of our delicious tartlets, so we want to get it right. Don’t be intimidated; it’s easier than you think!

1. Combine Dry Ingredients: In a large bowl, sift together the flour and icing sugar. This helps to ensure there are no lumps and that the pastry is nice and light.
2. Rub in the Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips (or a pastry blender if you have one), rub the butter into the flour until the mixture resembles breadcrumbs. The key here is to work quickly so the butter doesn’t melt. You want those little pockets of butter to create flaky layers in the pastry.
3. Add the Egg Yolk: Make a well in the center of the flour mixture and add the egg yolk. This adds richness and helps bind the pastry together.
4. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough, as this will develop the gluten and make the pastry tough. You’re aiming for a dough that’s just holding together, not sticky or wet.
5. Form and Chill the Dough: Gently form the dough into a disc, wrap it tightly in cling film, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax and the butter to firm up, which will prevent the pastry from shrinking during baking. I usually chill mine for at least an hour, sometimes even longer.

Preparing the Frangipane Filling:

While the pastry is chilling, let’s get started on the frangipane. This almond-based filling is what makes these tartlets so incredibly delicious. It’s rich, moist, and perfectly complements the raspberries.

1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This is best done with an electric mixer, but you can also do it by hand if you’re feeling energetic. The key is to incorporate plenty of air into the mixture, which will make the frangipane light and airy.
2. Add Ground Almonds: Gradually add the ground almonds to the butter and sugar mixture, mixing until just combined. Be careful not to overmix, as this can release the oils from the almonds and make the frangipane greasy.
3. Add Egg and Flour: Beat in the egg, followed by the flour and almond extract. Again, mix until just combined. The almond extract enhances the almond flavor of the frangipane and adds a lovely aroma.
4. Refrigerate (Optional): You can refrigerate the frangipane filling for about 15-20 minutes while you prepare the tart shells. This will make it easier to handle and prevent it from spreading too much during baking.

Assembling and Baking the Tartlets:

Now for the fun part – putting everything together! This is where we transform our pastry and frangipane into beautiful, individual tartlets.

1. Preheat Oven and Prepare Tartlet Tins: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Lightly grease six individual tartlet tins (approximately 10cm in diameter). You can also use a muffin tin if you don’t have tartlet tins.
2. Roll Out the Pastry: On a lightly floured surface, roll out the chilled pastry to a thickness of about 3mm. Use a cookie cutter or a knife to cut out circles of pastry slightly larger than the tartlet tins.
3. Line the Tartlet Tins: Carefully line each tartlet tin with the pastry circles, gently pressing the pastry into the corners and up the sides. Trim off any excess pastry with a sharp knife.
4. Dock the Pastry: Prick the base of each pastry case several times with a fork. This prevents the pastry from puffing up during baking.
5. Blind Bake (Optional): For a crispier crust, you can blind bake the pastry cases before adding the filling. To do this, line each pastry case with baking parchment and fill with baking beans or rice. Bake for 10-15 minutes, then remove the baking beans and parchment and bake for another 5 minutes, or until the pastry is lightly golden.
6. Fill with Frangipane: Spoon the frangipane filling into each pastry case, filling them about two-thirds full.
7. Arrange Raspberries: Arrange the fresh raspberries on top of the frangipane filling, pressing them gently into the filling. Don’t overcrowd the tartlets; you want to leave some space for the frangipane to puff up around the raspberries.
8. Bake the Tartlets: Bake the tartlets in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the frangipane is set and lightly golden. Keep an eye on them, as baking times can vary depending on your oven.
9. Cool and Glaze: Remove the tartlets from the oven and let them cool in the tins for a few minutes before transferring them to a wire rack to cool completely. Once cooled, brush the raspberries with the warmed and strained apricot jam to give them a beautiful shine.
10. Dust with Icing Sugar (Optional): If desired, dust the tartlets with icing sugar before serving. This adds a touch of sweetness and makes them look even more elegant.

Tips and Variations:

Here are a few extra tips and ideas to help you make the perfect raspberry frangipane tartlets:

• Use Good Quality Ingredients: The quality of your ingredients will directly impact the taste of your tartlets. Use good quality butter, fresh raspberries, and pure almond extract for the best results.
• Keep the Butter Cold: Cold butter is essential for making flaky pastry. Make sure your butter is well chilled before you start, and work quickly to prevent it from melting.
• Don’t Overwork the Pastry: Overworking the pastry will develop the gluten and make it tough. Mix the dough until it just comes together, and avoid kneading it.
• Chill the Dough: Chilling the dough allows the gluten to relax and the butter to firm up, which will prevent the pastry from shrinking during baking.
• Blind Baking: Blind baking the pastry cases will ensure a crispier crust. If you don’t have baking beans, you can use dried rice or lentils.
• Apricot Jam Glaze: The apricot jam glaze adds a beautiful shine to the raspberries and helps to preserve them. You can also use other types of jam, such as raspberry or strawberry jam.
• Almond Flakes: Sprinkle some toasted almond flakes over the tartlets before baking for added texture and flavor.
• Other Fruits: You can substitute the raspberries with other fruits, such as blueberries, blackberries, or sliced strawberries.
• Lemon Zest: Add a teaspoon of lemon zest to the frangipane filling for a brighter flavor.
• Storage: Store the tartlets in an airtight container at room temperature for up to 2 days. They can also be stored in the refrigerator for up to 4 days.

Enjoy your homemade Raspberry Frangipane Tartlets! They’re perfect for afternoon tea, desserts, or any special occasion.

Conclusion:

These Raspberry Frangipane Tartlets are truly something special, and I wholeheartedly believe you need to experience their delightful flavors and textures firsthand. From the buttery, crumbly crust to the sweet-tart raspberries nestled within the almond-rich frangipane filling, every bite is a symphony of deliciousness. They’re elegant enough for a special occasion, yet simple enough to whip up for a weekend treat. Honestly, what’s not to love?

Why are these a must-try? Because they offer a perfect balance of flavors and textures that will tantalize your taste buds. The slight tang of the raspberries cuts through the sweetness of the frangipane, creating a harmonious blend that’s both satisfying and refreshing. Plus, the individual tartlet format makes them incredibly easy to serve and enjoy. No messy slicing required! And let’s be honest, who can resist a perfectly portioned, beautifully presented dessert?

But the real magic lies in the frangipane itself. This almond-based filling is incredibly moist and flavorful, providing a rich and nutty counterpoint to the bright raspberries. It’s a classic combination for a reason, and these tartlets showcase it beautifully. The aroma alone, as they bake in the oven, is enough to make your mouth water.

Serving Suggestions and Variations:

While these Raspberry Frangipane Tartlets are divine on their own, there are plenty of ways to customize them to your liking. For a touch of elegance, dust them with powdered sugar just before serving. A dollop of freshly whipped cream or a scoop of vanilla ice cream would also be a wonderful addition.

If you’re feeling adventurous, you could experiment with different types of berries. Blueberries, blackberries, or even sliced strawberries would all work beautifully in place of the raspberries. You could also add a sprinkle of chopped almonds or pistachios on top for extra crunch and visual appeal.

Another variation to consider is adding a hint of citrus zest to the frangipane filling. A little lemon or orange zest would brighten the flavors and add a subtle complexity. You could even incorporate a splash of almond extract for an even more intense almond flavor.

For a truly decadent treat, try drizzling the finished tartlets with a bit of melted chocolate. Dark chocolate would provide a lovely contrast to the sweetness of the raspberries and frangipane.

And if you’re looking for a gluten-free option, simply substitute the all-purpose flour in the crust with a gluten-free blend. Just be sure to use a blend that’s designed for baking and contains xanthan gum to help bind the ingredients together.

Ultimately, the possibilities are endless! Feel free to get creative and experiment with different flavors and textures to create your own signature version of these Raspberry Frangipane Tartlets.

So, what are you waiting for? Grab your ingredients and get baking! I promise you won’t be disappointed. This recipe for Raspberry Frangipane Tartlets is a guaranteed crowd-pleaser, and I can’t wait to hear what you think.

Once you’ve tried them, please come back and share your experience in the comments below. I’d love to know what variations you tried, what your family and friends thought, and any tips or tricks you discovered along the way. Happy baking!