Raspberry frangipane tart

Raspberry frangipane tart


12 people made this

About this recipe: This is a classic French 'Galette des Rois' tart that's usually made on January 6th to celebrate the religious holiday of the three kings. The filling is usually made with eggs, butter and ground almonds but I've tweaked it to include raspberries. It's delicious served with apple compote.


Serves: 8 

  • 70g butter, softened
  • 100g caster sugar
  • 2 eggs, beaten
  • 125g ground almonds
  • 1 tablespoon plain flour
  • 125g frozen raspberries, thawed
  • 2 ready rolled puff pasty sheets
  • 1 egg yolk

Prep:40min  ›  Cook:25min  ›  Ready in:1hr5min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Mix the softened butter with the sugar until creamy. Stir in beaten eggs, ground almonds and flour.
  3. Cut out a circle (about 20cm in diameter) of puff pastry. Place on a lightly floured baking tray. Spread the almond cream in the centre of the puff pastry but not to the very edge. Layer the raspberries on top.
  4. Cover with a second puff pastry circle. Fold the edges and tightly seal. Draw a few lines with a knife on top of the cake to decorate it.
  5. Mix a beaten egg yolk with a tablespoon of water in a bowl. Brush the top of the cake with the egg mixture.
  6. Bake for 25 minutes in the preheated oven. Serve warm or cold.

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