Raspberry frangipane tarts

Total time: 50m
Preparation Time: 25m

For 8 piece

Nutritional Information

Contains 389 Kcal, 7g Protein, 35g Carbohydrates, 23g Fat


  • Base
  • 1 rolled shortcrust pastry (approx. 32 cm in diameter)
  • 3 tbsp apricot jam
  • Filling
  • 3 egg yolk
  • 100 g sugar
  • 100 g shelled ground almonds
  • 0.5 organic lemon, use grated zest only
  • 3 egg white
  • 75 g butter, melted
  • 3 tbsp white flour
  • 1 pinch baking powder
  • icing sugar to dust
  • 150 g raspberries
  • Utensils
  • 8 mini tartlet tins (each approx. 10 cm in diameter), greased and floured

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  • Base

    Roll out the pastry, cut out eight circles (each approx. 11 cm in diameter). Place the pastry in the moulds, prick firmly with a fork. Spread the jam over the base. Cut little shapes (e.g. hearts) out of the remaining pastry, chill.
  • Filling

    Beat the egg yolks and sugar until light and fluffy. Stir in the almonds, lemon zest and butter. Beat the egg white until stiff. Mix the flour and baking powder, fold into the mixture along with the egg white. Divide the mixture into the moulds. Press the berries into the mixture, top with the chilled pastry hearts. Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the moulds and leave to cool on a rack. Dust the tarts with icing sugar.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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