These are French pâtisserie-style Raspberry Tartlets – Tartelettes aux Framboises – filled with almond cream (frangipane) and studded with bright red raspberries. The crispy buttery crust, beautiful almond filling and tart raspberries is a classic combination that will never go out of style.
Nagi's Notes
Raspberry tartlets are my favourite pâtisserie treat – just ask my local Stoneground Bakery how many I’ve treated myself to over the years…. 🙈 So having JB share his recipe is very exciting!! That tart crust though… wow. Buttery and crispy, with superior crispy staying power (days I tell you, days!!!), almond cream and loads of raspberries, it is just everything!
Raspberry Tartlets
If you’ve ever wandered into a French pâtisserie here in Australia, chances are you’ve spotted neat rows of beautiful raspberry tartlets in the display cabinet. We call them Tartelettes aux Framboises, and they are very popular. I completely understand why – with crisp buttery pastry, rich almond cream and bright, juicy raspberries, they are simply irresistible.
Interestingly though, they are not nearly as common in France. For us French, this is really a raspberry version of one of our great pâtisserie classics, Tarte Bourdaloue (Pear Tart, made here with pistachio). Made with poached pears nestled into almond cream (frangipane), it is a tart you will find in bakeries all across France, all year round. It is also one of the very first proper tarts every young French chef – myself included! – learns to make at cooking school.
Frangipane / almond cream filling
The filling of this tartlet is crème d’amandes, also known as frangipane or almond cream, a simple mixture of equal amounts of butter, sugar, eggs and almond meal. It’s used in many classic French desserts, including Tarte Bourdaloue and Galette des Rois, one of the most famous and beloved cakes for French people.
In French pâtisserie, it is called a “tant pour tant” recipe, literally “equal parts”. It bakes into a damp, cake-like filling with a wonderfully rich almond flavour that pairs beautifully with tart raspberries.
For this recipe, I chose to make individual tartlets rather than one large tart because they’re elegant to serve and perfect for entertaining. Even better, most of the work can be done in advance. The tart shells can be baked a day or two ahead, the almond cream can be made and refrigerated, and the raspberries prepared just before assembling. When it’s time to bake, all that’s left to do is fill the tartlets and pop them in the oven!
Ingredients
Here is what you need to make the almond cream filling for these Raspberry Tartlets. See the separate recipe for the tartlet crust recipe here – Nagi wrote a separate recipe today so this post wouldn’t turn into a War and Peace novel.
for the frangipane / almond cream filling
Raspberries – Fresh raspberries work best here. Their tartness balances the rich almond cream beautifully. Choose firm, plump berries if possible. Different berries can be used, like blueberries, cherries or strawberries. I don’t recommend using frozen raspberries. For more information, see the FAQ.
Unsalted butter – Make sure it’s properly softened to room temperature so it creams smoothly with the sugar.
Caster sugar / superfine sugar – Dissolves more easily than regular sugar, giving the almond cream a smooth texture. But it is ok to use regular / granulated sugar.
Eggs – Use large eggs (50 – 55g / 2 oz each, shell-on weight) at room temperature so they incorporate more easily into the butter mixture.
Almond meal / ground almonds – Finely ground blanched almonds are the key ingredient in almond cream, giving it its signature nutty flavour. Don’t confuse this with almond flour which is finer – too fine for almond cream.
glaze and pistachio sprinkle
French pastries with fruit are often brushed with a glaze to give it a lovely glossy finish. This is easy to do at home simply with warmed apricot jam loosened with a little water. And I’ve decorated the rim of the tartlets with finely chopped pistachios which gives it a bit of colour.
Both are entirely optional, but I think they give the tartlets that little extra pâtisserie finish.
How To Make Raspberry Tartlets
1. TARTLET CRUST
You’ll find the recipe for the tartlet crust recipe here, Nagi posted it today to accompany this recipe. We’ve published it separately because it’s one of those master recipes every home baker should have in their repertoire. The buttery, crisp pastry works beautifully for all kinds of sweet tarts, and the post includes the usual step-by-step photos and a short recipe video to guide you through it.
2. Almond cream (frangipane)
Here is how to make the almond cream. It’s fast to make with an electric beater but if you don’t have one, just use a wooden spoon and make sure the butter is well softened so it’s easy to cream by hand.
Cream butter and sugar in a bowl using an electric beater on low speed. Creaming simply means beating the butter and sugar together until the butter has a smooth, creamy consistency.
Add the almond meal and mix just until incorporated.
Add the eggs one at a time, beating well after each addition until fully incorporated before adding the next. Adding the eggs gradually helps the mixture stay smooth and prevents it from splitting.
Almond cream should be creamy, with a thick, spreadable consistency. It will be a little lumpy and might even look curdled to you, but that’s the way it should be.
It can be made up to 2 days in advance and kept refrigerated until ready to use.
3. assembling and baking
Here is how to put the tartlets together.
Prepare the raspberries – Set aside 18 whole raspberries (3 for each tart) and cut all of the remaining raspberries in half. Two-thirds of the halved raspberries will be used inside the tart and the remainder for decorating the tops. I use a combination of whole and halved raspberries for the surface because if you only use whole raspberries, you can only fit four on top because of the raspberries underneath, which looks a little underwhelming.
Raspberries inside – Use two thirds of the halved raspberries and place them on the base of each tart shell. They create a fruity layer underneath the almond cream so you are sure to eat raspberries at every bite!
Divide the almond cream evenly between the tart shells, spooning it over the raspberries. Gently spread it into an even layer using the back of a small spoon, trying not to disturb too much the raspberries underneath.
Top each tartlet with 3 whole raspberries, then arrange the remaining halved raspberries around them, cut face down. Gently press them into the almond cream so they’re just slightly embedded.
Bake for 30 minutes at 190°C / 375°F (170°C fan), until the almond cream is puffed, lightly golden and just set in the centre.
Remove the tartlets from the oven and leave them to cool completely in the tart tins. As they cool, the almond cream will finish setting, making the tartlets easier to glaze and serve.
Brush the tops with the apricot jam glaze to give them a beautiful glossy finish. Sprinkle chopped pistachios around the rim, then serve and enjoy!
How To Serve Raspberry Tartlets
These Raspberry Tartlets are perfect for any occasion. They’re elegant enough to finish a dinner party, but they’re just as lovely with a cup of tea or coffee in the afternoon.
They are usually enjoyed at room temperature, and while they can be eaten with your hands – like when you buy them from the bakery (!) – they also plate up beautifully for an elegant dessert with a dollop of crème fraîche and a few extra fresh raspberries on the side.
If really you can’t wait, serve them slightly warm, with a scoop of good vanilla ice cream slowly melting into the almond filling!
However you serve them, I hope you enjoy this little taste of classic French pâtisserie. Bon appétit! – JB
FAQ – Raspberry Tartlets
Fresh raspberries are best because they hold their shape and release less moisture. Frozen raspberries become quite soft as they thaw and can make the almond cream wetter, so I really wouldn’t recommend them for this recipe.
Absolutely! Blueberries work beautifully, and strawberries are another great option, just half or quarter them depending on their size. You can also use a mix of berries.
The almond cream can be made up to 2 days ahead and kept covered in the fridge. Remove it from the fridge about 1 hour before using so it has time to come back to room temperature and soften, making it easier to spread into the tart shells. You may need to bake the tartlets 5 minutes longer. Go by the colour, they’re ready when the almond cream is puffed and lightly golden.
Yes. Instead of six tartlets, use the filling for one 24cm / 9.5 inch tart shell (using this recipe for the tart shell). The baking time will be slightly longer, around 40 minutes, until the almond cream is puffed, golden and just set in the centre.
If you want to make mini tartlets (it works beautifully for parties), use smaller tartlet tins or mini muffin tins, reduce the amount of filling in each shell, and bake for ~ 20 minutes, or until the almond cream is puffed, lightly golden and just set in the centre. The exact baking time will depend on the size of your tartlets, so keep an eye on them during the final few minutes
Watch How To Make It
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Raspberry Tartlets
Ingredients
- 6 sweet tartlet shells , 12cm / 4.7" wide (Note 1)
- 250g (8 oz) fresh raspberries (Note 2)
Almond cream (frangipane)
- 150g / 10 tbsp unsalted butter , softened, cut into 1cm / 0.4″ cubes
- 3/4 cup caster sugar / superfine sugar (or regular / granulated sugar)
- 3 large eggs , (~50 – 55g/2oz shell-on weight), at room temperature
- 1 2/3 cup almond meal / ground almonds , not almond flour
Finishing
- 2 tbsp apricot jam , mixed with 1 tsp water and warmed in microwave (for glazing) – strain if needed to remove lumps
- 2 1/2 tbsp pistachios (unsalted, roasted), finely chopped (for sprinkling)
Instructions
ABBREVIATED RECIPE
- Prepare tartlet shells per this recipe. Make almond cream. Assemble tartlets and bake at 190°C/375°F (170°C fan) for 30 min. Brush apricot. Sprinkle pistachios. Serve.
FULL RECIPE
- Make 6 Tartlets Crusts as per this recipe. Fully cool in the tartlet tins before filling.
- Raspberries – Set aside 18 whole raspberries. Cut the remainder in half.
Making Almond Cream:
- Cream butter – Beat the butter and sugar with a hand-held electric beater on low speed until combined.
- Finish – Beat in the almond meal just until incorporated. Add eggs one at a time, beating each until fully incorporated before adding the next. The batter will look a little lumpy or even a little curdled, this is normal. (Note 3 & 4)
Assembling Tartlets:
- Preheat oven to 190°C/375°F (170°C fan).
- Assemble tarts – Place 2/3 of the halved raspberries onto the base of each tartlet shell. Divide the almond cream evenly between the tartlet shells, filling to just below the top of the rim. Gently spread into an even layer using the back of a teaspoon.
- Top each tartlet with 3 whole raspberries and the remaining halved raspberries, cut face down. Gently press them into the almond cream so they're just slightly embedded.
- Bake – Place tartlets on a tray and bake for 30 minutes, turning the tray halfway through, until the almond cream is puffed, lightly golden and just set in the centre. Remove from the oven and cool completely in the tartlet tins.
- Before serving, brush with apricot jam glaze to make it shiny and sprinkle chopped pistachios around the rim of each tartlet. Enjoy!
Recipe Notes:
Nutrition Information:
Life Of Jaffle
Another episode of Jaffle in the shoot room with me 🐾
Jaffle is still very much in training, but no one here would dare to question his enthusiasm. He puts his whole heart into every shoot, determined to become the best little recipe assistant he can be.
This time, he couldn’t resist standing up and resting his paws on the shooting table to check how filming was going. Probably making sure I was getting the right angle, right Jaffle? 😆
I hate almonds and other tree nuts. Is there anything I could use instead of almond meal to make them less nutty. I know that’s the point of frangipane but these tarts look divine.
Hi Sarah, it’d be hard to make frangipane with some sort of nut as they bring moistness into it. The other alternative I can think of would be to use a baked custard but that’s an entirely different recipe. Sorry I can’t give you a quick alternative on this one! – N x
Hi JB, if using the 24cm tart tin, what are the instructions for the baking of the pastry shell please, do we par bake this as well, it is not mentioned.
Find Nagi’s/JB’s recipe for pate sucree. The instructions are in there
Hi JB, I think Jaffle may just have his eyes on those beautiful looking raspberry tarts. Can’t blame the boy for trying😇
These look amazing, but I avoid raspberries. I like the flavour, but I detest the seeds. My first thought was strawberries and I see you list them as an alternative. I also thought about fresh cherries, do you think they would work in this recipe? They are gorgeous at the fruit/veg market right now. 😋🍒
I think fresh cherries will be delicious! Updating the post right now! Thanks Deb 🙂
Another amazing recipe. Instructions easy to follow and the family loved them. Very tasty
Thank you for the feedback Beatrice!
Hi JB, More like Jaffle is trying to get closer to those amazing tartlets. He is too cute for words.
I have lots of fresh blueberries in my yard right now. May just have to sub!
Thanks for another amazing dessert recipe!
Thank you for your kind comment Janet, I’m sure your blueberry version will be delicious!
That is so gorgeous. I havent made it but dream of doing so and mostly eating it. It is beautiful and I can imagine the flavors.
Thank you Beth! Make sure to try it soon 🙂
Thank you JB for bringing back some great memories. We used to make these tarts at the Wigwam Resort here in Phoenix AZ. We also made one using pears fanned out over the frangipane. They were really great over the Christmas holiday.
You are welcome Bradley, with pear is so nice too. The proper Tarte Bourdaloue!
What would happen if I used almond flour instead of almond meal for the frangipane? I have a bag of almond flour; but I shakk grind up some almonds if that is absolutely necessary.
Hello Kate
I once used almond flour instead of almond meal in chocolate brownies while in Germany and was confused. Tasted terrible, so I wouldn’t, they are two different beasts.
Thanks Debra, but I wonder why? My almond flour is just fienly ground almonds – no othr ingredients. So how is that different to grinding them yourself?
Hi Kate, if you google you may find the answer for you. Almond meal is made with whole unpeeled almonds and has a coarser texture. Almond flour is made with peeled and blanched almonds so better for some baked goods depending on what you are making. It is a bit like using different sugars in your baking, I guess
Hi Kate, the almond flour will absorbs the liquid ingredients (eggs) much faster than coarsely ground almonds. This will make the mixture heavy and dense.
Thanks so much JB; that’s helpful. I did grind almonds, though they were blanched almonds. When I checked online they said I should use almonds with the skins on, so I hope the blanched ones work okay. I’ve made the tart shells and the frangipane today. Will fill and bake them tomorrow then take them down to my son’s place for my twin grandson’s 17th birthday 🙂
I love this recipe JB. All your recipes bring a touch of France to me in California.
That goes straight to my heart! Thank you Maureen!
This Raspberry Tartlets Recipe looks outstanding, I am drooling LOL 😂 Thank you Jaffle, oops I meant JB!
Thank you Cheryl!!
Hi, could I make this as one big tart please?
Hi Alina, it’s mentioned in the FAQ. You can use the filling for one 24cm / 9.5 inch tart shell using this recipe. The baking time will be slightly longer, around 40 minutes, until the almond cream is puffed, golden and just set in the centre. I hope that helps!
J’adore les framboises. Merci pour votre recette.
Great Jaffle picture 🐾
De rien Nancy! Merci du compliment!
Jaffle looks so happy, smiling.
Thank You, I really enjoy cooking your recepies.
Thank you Mirta!
I get so excited every time a new French pastry recipe is posted. Keep it up!
And this one is great one! Thank you Elise!
I made the large tart and used blueberries, it turned out perfect
I am puzzled: why choose apricot jam for these tarts? I would have thought it did not blend best with raspberries?
Otherwise, thanks, another irresistible recipe, jb
That is a beautiful combination together
Apricot jam is for shine, soft complimentary warmth and to seal fruit and not for flavour as it’s more neutral. Its a bakers go to for glazing pastries in general. When the subtle warmth of apricot jam isn’t suitable, a clear glaze is used. Other jams have stronger flavours and pigments so they aren’t typically used for that reason.
Thankyou, Holly. I see now you told me the same as JB a bit later.
I am so grateful to have lovely people like you to chat with and learn from. Thankyou!
Hi Penelope, great question! I use apricot jam because it’s neutral in flavour and colour. A raspberry glaze would tint the tartlets red and hide the beautiful golden almond cream underneath, whereas apricot gives a lovely shine while letting the colours of the tartlets stand out.
Thankyou, JB. I didn’t know that, and now I do! Your contribution on all fronts goes way beyond just the recipe. You are a real educator.
I talk about this team a lot.
I share recipes from this team a lot
I brag about the great work this team does a lot
I am so grateful that i found this team…..a lot
I love the love that pups get from this team a lot
Please know you are so appreciated!!!!
Thank you so much for the love Mark, trust me it’s greatly appreciated here!
We continue to discuss migration to Australia depending on US elections…. The main comment… we need to locate close so i can volunteer for your organizations..
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Bravo Chef JB magnifique recette très gourmande
Merci du compliment Marisa ♥️
No soggy bottoms on those tarts ! ……Jaffle is just doing his due diligence for quality control 😁🐾🐾
Yes, I had to make sure they were perfect! He was supervising 🙂
Well done JB
Done it again