Ripe garden raspberries sink into a fragrant almond frangipane, their tartness cutting through the buttery sweetness beneath a crisp pastry shell. A whisper of rosewater lifts the whole tart, echoing the flowers blooming just beyond the kitchen door. This is the kind of bake that turns a handful of summer berries into something quietly spectacular.
1¼ cups (160g) all-purpose flour, plus extra for dusting
½ cup plus 2 tbsp (140g) unsalted butter, softened and divided
⅔ cup (130g) granulated sugar, divided
3 large eggs (1 for pastry, 2 for filling)
1 cup (100g) ground almonds (almond flour)
1 tsp rosewater (or 1 tsp vanilla extract as substitute)
2 tbsp (15g) all-purpose flour, for filling
1½ cups (200g) fresh raspberries
2 tbsp (30g) flaked almonds
2 tbsp (40g) apricot jam, for glazing
Pinch of fine salt
The Recipe
Make the pastry: rub ½ cup (110g) butter into 1¼ cups flour with a pinch of salt until crumbly. Add 2 tbsp sugar and 1 egg, then bring together into a dough. Wrap and chill 20 minutes.
Roll the dough on a floured surface and line a 9-inch (23cm) tart tin. Prick the base, then chill again while you preheat the oven to 375°F (190°C).
Blind-bake the shell with parchment and baking weights for 12 minutes, then remove weights and bake 5 minutes more until pale golden. Set aside.
Make the frangipane: beat the remaining 2 tbsp (30g) butter with the remaining sugar until light. Beat in 2 eggs one at a time, then fold in ground almonds, 2 tbsp flour, and the rosewater.
Spread the frangipane evenly into the cooled shell. Scatter the raspberries over the top, pressing them in gently so they sit half-submerged.
Sprinkle with flaked almonds and bake for 30–35 minutes, until the frangipane is golden and set with a slight spring to the touch.
Warm the apricot jam with 1 tsp water and brush over the warm tart for a glossy finish. Cool in the tin for 15 minutes before releasing.
Serve slightly warm or at room temperature, dusted with a little icing sugar if you like.
