Raspberry frangipane tart

Picnic-friendly raspberry frangipane tart.
Picnic-friendly raspberry frangipane tart. Photo: William Meppem

This frangipane tart has flaky pastry and is studded with raspberries to balance out the sweetness. Slices can be picked up with your hands, making it the ideal dessert to take to a picnic.


Flaky pastry

250g plain flour, plus extra for dusting

1 tbsp caster sugar

pinch of fine sea salt

150g unsalted butter, chilled and cubed

1 tbsp white vinegar

3-4 tbsp iced water

Frangipane filling

150g unsalted butter, softened

150g caster sugar

1 tsp vanilla bean paste or extract

150g almond meal

3 eggs

3 tbsp plain flour, sifted

200g raspberries, plus extra to serve

icing sugar, to dust

creme fraiche, to serve


1. To make the pastry, mix the flour, sugar and salt together in a large bowl. Rub the cold butter into the mixture using your fingertips or a pastry cutter until it has the texture of coarse breadcrumbs. Some larger pieces of butter are good. Sprinkle in the vinegar and enough iced water to just bring the dough together, around 3-4 tablespoons. Flatten into a disc, wrap and chill in the fridge for 45 minutes to 1 hour.

2. While the pastry chills, make the frangipane filling by creaming the butter, sugar and vanilla either using a wooden spoon or a stand mixer fitted with a whisk attachment, until light and fluffy. Mix in the almond meal until combined, followed by the eggs, adding them in one at a time, mixing well between each addition. Finally, add the flour and continue mixing until just incorporated. Cover and chill in the fridge for 30 minutes.

3. Preheat the oven to 160C fan-forced (180C conventional). Place a loose-based 25cm round fluted flan on a baking tray.

4. Take the pastry dough out of the fridge 10 minutes before use. On a lightly floured work surface, roll out the dough into a large round about 2mm thick and ease it into the prepared tin, gently pressing the dough into the edges. Trim excess by running your rolling pin over the rim. Line the tart shell with baking paper and fill with baking beads or dried beans. Blind bake in the preheated oven for 20-25 minutes until the edges are beginning to colour. Remove the paper and baking beads.

5. Arrange a third of the raspberries on the base of the pastry and cover with the filling, spreading it evenly over the base with a spatula. Press the remaining raspberries into the tart and bake for 30-35 minutes until the tart is puffy and golden. Allow to cool. Dust the tart with icing sugar and serve slices with extra raspberries and a dollop of creme fraiche.

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