Raspberry Tartlets with Almond Frangipane
Raspberry Tartlets combine crisp pastry shells, fresh raspberries, and almond frangipane.Bake at 375°F until the almond filling is puffed and lightly golden.Finish with apricot glaze and finely chopped pistachios
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
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.