Raspberry Frangipane Tartlets

I've perfected these Raspberry Frangipane Tartlets after countless tries in my kitchen. They combine buttery pastry sweet raspberry jam and the most incredible almond filling. The best part? You don't need fancy tart pans just your regular muffin tin. These little beauties look like they came from a French bakery but they're so simple to make.

Why These Are So Special

My Raspberry Frangipane Tartlets always steal the show at parties. The flaky crust holding that rich almond filling and bright raspberry jam creates the perfect bite. Every time I make these someone asks for the recipe it's become my signature dessert.

Everything You Need

• Fine almond flour: For that perfect filling.
• Pure almond extract: It makes all the difference.
• Your favorite pastry dough: Homemade or store bought.
• Good butter: At room temperature.
• Fresh eggs: Essential for the filling.
• Sweet raspberry jam: Adds a tart, sweet center.
• Caster sugar: Melts beautifully.
• Slivered almonds: For the top.

Let's Make These Together

Roll and Cut

Roll your pastry between parchment to keep things neat. Cut circles to fit your muffin tin using a drinking glass or cutter.

Prepare Bases

Give each base a little poke with your fork to prevent puffing.

Add Jam

Spoon in raspberry jam, about a teaspoon for each tartlet.

Make Filling

Mix soft butter, almond flour, sugar, egg, and almond extract until smooth and dreamy.

Fill and Top

Fill each cup with the almond mixture, top with slivered almonds, and arrange neatly.

Bake

Bake at 350°F for 25 minutes until golden and puffy.

My Best Tips

These Raspberry Frangipane Tartlets are pretty forgiving but I've learned some tricks. Skip the par baking it works perfectly in one go. Use room temperature ingredients for the smoothest filling. I love using my small cookie scoop for even filling it makes the job so quick. Arrange those almonds in a pretty pattern on top they toast up beautifully.

What Makes These Stand Out

What I love about these frangipane tartlets is how they combine simple ingredients into something truly special. That moist almond filling meets tart raspberry jam in the most perfect way. The crunchy almonds on top add such lovely texture. They're fancy enough for parties but easy enough for afternoon tea.

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Keep Them Fresh

Store your tartlets in an airtight container they'll stay perfect for a couple days on your counter or up to five days in the fridge. Want to warm them up? Pop them in a 300°F oven for a few minutes. Skip the microwave though it makes the pastry soggy. They're actually delicious at room temperature too.

Perfect Pairings

My favorite way to serve these Raspberry Frangipane Tartlets is with a pot of Earl Grey tea it's such a lovely combination. Sometimes I add a dollop of fresh whipped cream or scatter some fresh raspberries around the plate. When I'm hosting they look stunning on a dessert platter alongside other little treats.

Mix It Up

While raspberry is my favorite I sometimes switch up the jam cherry or apricot work beautifully. Try adding a fresh raspberry on top before baking or drizzle with melted chocolate after they cool. I make them gluten free for friends just by swapping the pastry. Sometimes I use pistachios on top instead of almonds for a fun twist.

Perfect Moments

These frangipane tartlets shine at any gathering. I make them for dinner parties afternoon teas and holiday celebrations. They make such thoughtful gifts too wrapped up in pretty boxes. Everyone's eyes light up when they see them on the dessert table.

Quick Answers

Store bought pastry works perfectly when you're short on time I use it often myself. To prevent sticking I give my muffin tin a light butter coating. These tartlets freeze beautifully for up to three months just wrap them well. I sometimes make the dough ahead and keep it in the fridge for a couple days it makes baking day so much easier.

Helpful Fixes

After making countless batches of these Raspberry Frangipane Tartlets I've learned what works best. Roll your pastry evenly no stretching and give it a quick chill in the tin before filling. If those almonds start browning too fast just tent with foil. Make sure your butter is room soft not melted for the perfect filling. Go easy with the jam a thin layer works best.

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Frequently Asked Questions

→ What is frangipane?

Frangipane is a creamy almond filling made with butter, eggs, sugar and ground almonds. Classic in French pastries.

→ Can I use different jam?

Any smooth jam works well. Strawberry, blackberry or apricot are good alternatives to raspberry.

→ Why warm the jam?

Warming makes jam easier to spread evenly in tart shells without tearing pastry.

→ How do I store these?

Keep in airtight container at room temperature 3 days or refrigerate up to a week.

→ Can I freeze them?

Freeze baked tarts up to 3 months. Thaw overnight in fridge before serving.