Raspberry and Almond Frangipane Tart
Sweet, tart raspberry pocketed within a soft and fluffy almond frangipane is a match made in heaven. Encased in a GF oatmeal cookie crust spread liberally with jam, this tart will transform any gathering into a joyful occasion.
celebration • sweet treats • summer
Baking a tart is the best way I know to remember what is most important in life. I say this, because I so often forget, and require a good reminding.
The thing is, it’s really quite difficult to take yourself too seriously while licking raspberry jam off a spoon and shoeing the cat away from the butter softening for your frangipane. Minutes before, you thought it was the biggest tragedy of your life that you are turning thirty five in two months and have yet to find a career or [insert personal tragedy here].
Now, it’s just the cat staring blankly back at you, licking her paw disinterestedly as you try to explain why your life has become such a complete and utter failure. So you cream together the butter and sugar and you press the crust into the tart pan, and by the time you slide the tart into the hot oven, you can hardly remember what it was that had so upset you earlier.
Instead you think, I can make a tart, and and a damned good tart at that.
Pillowy frangipane with its soft, almond-y sweetness. Jewel colored pockets of sweet-sharp raspberry. The buttery pastry that crunches and crumbles like an oatmeal cookie. And the best part of all; the indulgent layer of raspberry jam smeared across the bottom.
Because this isn’t just any raspberry jam, it’s American Spoon Raspberry preserves which is the type of raspberry jam that makes you go weak at the knees. Perhaps it’s the copper kettles they cook it in, or the Northern Michigan sun light. Either way, it’s the crème de la crème, the cat’s pajamas and the bee’s knees all rolled into one.
Later, when you bring the tart to the table, slice into fat wedges and hand it round to the people you love, you will think to yourself that this is what life is really about. All that other stuff? Hardly worth your time. There is tart to eat after all.
Raspberry and almond frangipane tart
Prep Time 30 min • Cook Time 45 min • Total Time 1 hour 15 min
For the pastry
1/2 cups (70 g) sunflower seeds
2 1/2 cups (200 g) rolled oats
1/4 tsp salt
1/4 cups (60 g) butter or coconut oil
1 tbsp ice water
For the frangipane
1/2 cup (100 g) softened butter
1/2 cups (100 g) coconut or light brown sugar
1 tsp vanilla extract
2 eggs, beaten
1 cup + 1 tbsp (125 g) ground almonds
1 tsp baking powder
1/4 tsp salt
5-6 tbsp raspberry jam (American Spoon is my favorite)
1/2 cup fresh or frozen raspberries
1/4 cup flaked almonds
FOR THE CRUST
Preheat the oven to 375 degrees F and grease a 9 inch tart pan.
Place the sunflower seeds and oats in a food processor and pulse until you've formed a flour like consistency.
Add the remaining ingredients to the food processor and pulse again until the dough begins to clump and stick together.
Place the dough into the center of your tart pan and begin to flatten and work the dough out towards the edges, pressing it up into the sides of the pan so that you have a nice even width along the sides and bottom.
Once you are satisfied with your crust, prick the bottom liberally with a fork and place the pan into the oven for 15 minutes, or until the crust takes on a lovely golden-brown color. Remove from the oven and set aside to cool.
FOR THE FRANGIPANE
Cream the softened and sugar together until the mixture becomes soft, fluffy and pale in color.
Add the remaining frangipane ingredients, and mix until combined.
Spread the jam out over the base of the pastry case. Spoon the frangipane on top and level the surface. Sprinkle the raspberries over the top of the frangipane and gently press them down into the surface of the frangipane. Finally, sprinkle the flaked almonds over the top.
Bake the tart for 30-35 minutes, or until the a skewer inserted into the center of the tart come out with no wet crumbs. Serve warm or at room temperature.
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