These Raspberry Tartlets combine crisp, buttery pastry shells with rich almond frangipane and juicy fresh raspberries. After baking, each little tart is brushed with glossy apricot glaze and finished with finely chopped pistachios for an elegant bakery-style dessert.
The contrast is what makes these raspberry almond tartlets so special: crisp pastry, soft almond cream, tart berries, and crunchy pistachios in every bite.
Why You’ll Love This Recipe
These mini raspberry tarts look impressive but are surprisingly approachable once the pastry shells are prepared. The almond cream requires just four ingredients, and there is no complicated decorating technique.
Fresh raspberries balance the buttery frangipane beautifully. As the tartlets bake, some berries soften into the almond filling while those on top remain bright and juicy.
They are also ideal for entertaining because individual tartlets are easy to serve. The apricot glaze and pistachio finish give them an elegant appearance suitable for dinner parties, afternoon tea, celebrations, or a special family dessert.
Ingredients
- 6 sweet tartlet shells, about 4.7 inches (12 cm) wide
- 8 oz (250 g) fresh raspberries
Almond Cream (Frangipane)
- 10 tablespoons (150 g) unsalted butter, softened
- 3/4 cup caster or superfine sugar
- 3 large eggs, room temperature
- 1 2/3 cups almond meal or ground almonds
Finishing
- 2 tablespoons apricot jam
- 1 teaspoon water
- 2 1/2 tablespoons unsalted roasted pistachios, finely chopped
Instructions
- Prepare six sweet tartlet shells using your preferred sweet pastry crust recipe. Bake as required by that recipe, then allow the shells to cool completely in their tartlet tins.
- Sort the raspberries and reserve 18 whole berries for decorating the tops. Carefully cut the remaining raspberries in half.
- To prepare the almond cream, place the softened butter and sugar in a mixing bowl. Beat with an electric hand mixer on low speed until thoroughly combined and creamy.
- Add the almond meal and beat briefly, just until incorporated.
- Add the eggs one at a time, beating after each addition until incorporated before adding the next. The frangipane may appear slightly lumpy or curdled at this stage, which is normal.
- Preheat the oven to 375°F (190°C), or 340°F (170°C) for a fan-assisted oven.
- Arrange about two-thirds of the halved raspberries across the bottom of the cooled tartlet shells.
- Divide the almond cream evenly among the shells, filling each one to just below the rim. Use the back of a teaspoon to gently smooth the surface.
- Place 3 whole raspberries on top of each Raspberry Tartlet. Add the remaining raspberry halves cut-side down, then gently press the berries into the almond cream so they are slightly embedded.
- Place the tartlets on a baking sheet and bake for approximately 30 minutes. Rotate the tray halfway through baking for even browning.
- The raspberry frangipane tartlets are ready when the almond filling is puffed, lightly golden, and just set in the center.
- Remove from the oven and allow the tartlets to cool completely in their tins.
- Combine the apricot jam with 1 teaspoon water and warm briefly until loose enough to brush. Strain out any large pieces if necessary.
- Brush a thin layer of warm apricot glaze over each cooled tartlet for a glossy finish.
- Sprinkle the finely chopped pistachios around the edges and serve.
Tips & Tricks
Use room-temperature butter and eggs for the almond cream. Ingredients at similar temperatures combine more smoothly and help produce an evenly baked filling.
Almond meal or finely ground almonds work particularly well for frangipane because they provide a rich almond flavor and slightly textured consistency.
Do not worry if the almond cream looks somewhat curdled after adding the eggs. This can happen as the ingredients combine and should not affect the finished raspberry almond tart.
Handle fresh raspberries gently. They are delicate and can release excess juice when crushed, potentially making the pastry softer.
Make sure the tartlet shells are completely cool before adding the filling.
Do not overfill the shells. Frangipane expands as it bakes, so leaving a little room below the pastry rim helps prevent overflowing.
The apricot glaze should be thin enough to brush easily but not watery. A light coating adds shine without overpowering the fresh raspberry flavor.
For a halal-friendly dessert, choose tartlet shells, apricot jam, and other packaged ingredients that are halal-suitable where applicable.
Details
- Prep Time: 25 minutes, excluding tartlet shell preparation
- Cook Time: 30 minutes
- Cooling Time: 30 minutes
- Total Time: About 1 hour 25 minutes, excluding shell preparation
- Yield: 6 tartlets
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Difficulty: Intermediate
- Dietary Notes: Vegetarian; halal-friendly when prepared with halal-suitable pastry shells, jam, and packaged ingredients
Notes
Fresh raspberries provide the best appearance and texture for these tartlets. Choose firm, bright berries without excess moisture.
If raspberries are unavailable, strawberries, blackberries, blueberries, or a combination of berries can be used for a different version of these almond cream tartlets.
For an extra decorative finish, reserve a few additional fresh raspberries and place them on top after the tartlets have cooled.
Serve the tartlets at room temperature on their own or with lightly whipped cream, vanilla ice cream, or additional fresh berries.
Nutrition
Approximate nutrition per tartlet:
- Calories: 590
- Protein: 12 g
- Carbohydrates: 52 g
- Fat: 39 g
Nutrition information is an estimate and will vary considerably depending on the tartlet shells and specific ingredients used.
FAQ
What are Raspberry Tartlets?
Raspberry Tartlets are individual pastry desserts filled with fresh raspberries and almond cream, also known as frangipane. They are baked until golden, then finished with apricot glaze and chopped pistachios.
What is frangipane?
Frangipane is a rich almond filling typically made with butter, sugar, eggs, and ground almonds or almond meal. When baked inside pastry, it becomes soft, moist, and lightly golden.
Can I make raspberry frangipane tartlets ahead of time?
Yes. These tartlets can be baked earlier in the day or the day before serving. Allow them to cool completely before storing, then add the finishing glaze and pistachios for the freshest presentation.
Can I use frozen raspberries?
Fresh raspberries are preferable because frozen berries release considerably more moisture as they thaw and bake. If frozen berries are your only option, use them carefully and expect a softer filling around the fruit.
How do I know when the almond cream is baked?
The frangipane should look puffed and lightly golden, with the center just set rather than wet. The filling will firm further as the tartlets cool.
Why do you brush fruit tartlets with apricot jam?
A thin apricot glaze gives fruit tartlets their attractive glossy appearance. It also adds a subtle fruity sweetness that pairs nicely with raspberries and almonds.
Storage
Allow the tartlets to cool completely before storing them. Keep them in an airtight container in the refrigerator for up to 3 days.
For the best texture and flavor, bring refrigerated tartlets toward room temperature before serving.
Freezing is possible, although the raspberries may soften after thawing. Freeze the completely cooled tartlets without the final glaze and pistachio garnish for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature and finish with the glaze and pistachios.
Avoid reheating glazed tartlets. If you prefer them slightly warm, gently warm them before adding the final apricot glaze.
Similar Recipes
Raspberry Tartlets with Almond Frangipane
Ingredients
- 6 sweet tartlet shells about 4.7 inches (12 cm) wide
- 8 oz 250 g fresh raspberries
Almond Cream (Frangipane)
- 10 tablespoons 150 g unsalted butter, softened
- 3/4 cup caster or superfine sugar
- 3 large eggs room temperature
- 1 2/3 cups almond meal or ground almonds
Finishing
- 2 tablespoons apricot jam
- 1 teaspoon water
- 2 1/2 tablespoons unsalted roasted pistachios finely chopped
Instructions
- Prepare six sweet tartlet shells using your preferred sweet pastry crust recipe. Bake as required by that recipe, then allow the shells to cool completely in their tartlet tins.
- Sort the raspberries and reserve 18 whole berries for decorating the tops. Carefully cut the remaining raspberries in half.
- To prepare the almond cream, place the softened butter and sugar in a mixing bowl. Beat with an electric hand mixer on low speed until thoroughly combined and creamy.
- Add the almond meal and beat briefly, just until incorporated.
- Add the eggs one at a time, beating after each addition until incorporated before adding the next. The frangipane may appear slightly lumpy or curdled at this stage, which is normal.
- Preheat the oven to 375°F (190°C), or 340°F (170°C) for a fan-assisted oven.
- Arrange about two-thirds of the halved raspberries across the bottom of the cooled tartlet shells.
- Divide the almond cream evenly among the shells, filling each one to just below the rim. Use the back of a teaspoon to gently smooth the surface.
- Place 3 whole raspberries on top of each Raspberry Tartlet. Add the remaining raspberry halves cut-side down, then gently press the berries into the almond cream so they are slightly embedded.
- Place the tartlets on a baking sheet and bake for approximately 30 minutes. Rotate the tray halfway through baking for even browning.
- The raspberry frangipane tartlets are ready when the almond filling is puffed, lightly golden, and just set in the center.
- Remove from the oven and allow the tartlets to cool completely in their tins.
- Combine the apricot jam with 1 teaspoon water and warm briefly until loose enough to brush. Strain out any large pieces if necessary.
- Brush a thin layer of warm apricot glaze over each cooled tartlet for a glossy finish.
- Sprinkle the finely chopped pistachios around the edges and serve.
Notes
Conclusion
These Raspberry Tartlets bring together buttery pastry, juicy berries, rich almond frangipane, glossy apricot glaze, and crunchy pistachios in an elegant individual dessert.
Although they have a polished bakery-style appearance, the filling and assembly are wonderfully manageable at home. Serve these raspberry pistachio tartlets for celebrations, afternoon tea, or whenever fresh raspberries deserve to be turned into something special.