Raspberry Tartlets
Recipe video above. These are French pâtisserie-style Raspberry Tartlets - Tartelettes aux Framboises - filled with almond cream (frangipane) and studded with bright red raspberries. The crispy buttery crust, beautiful almond filling and tart raspberries is a classic combination that will never go out of style.This recipe makes 6 standard pâtisserie-size tartlet (12cm / 4.7"), as pictured in post. You can also make one large tart or more smaller tablets - see FAQ.
Servings: 6 tartlets (12cm / 4.7 wide)
Calories: 825cal
Ingredients
- 6 sweet tartlet shells , 12cm / 4.7" wide (Note 1)
- 250g (8 oz) fresh raspberries (Note 2)
Almond cream (frangipane)
- 150g / 10 tbsp unsalted butter , softened, cut into 1cm / 0.4" cubes
- 3/4 cup caster sugar / superfine sugar (or regular / granulated sugar)
- 3 large eggs , (~50 - 55g/2oz shell-on weight), at room temperature
- 1 2/3 cup almond meal / ground almonds , not almond flour
Finishing
- 2 tbsp apricot jam , mixed with 1 tsp water and warmed in microwave (for glazing) - strain if needed to remove lumps
- 2 1/2 tbsp pistachios (unsalted, roasted), finely chopped (for sprinkling)
Instructions
ABBREVIATED RECIPE
- Prepare tartlet shells per this recipe. Make almond cream. Assemble tartlets and bake at 190°C/375°F (170°C fan) for 30 min. Brush apricot. Sprinkle pistachios. Serve.
FULL RECIPE
- Make 6 Tartlets Crusts as per this recipe. Fully cool in the tartlet tins before filling.
- Raspberries - Set aside 18 whole raspberries. Cut the remainder in half.
Making Almond Cream:
- Cream butter - Beat the butter and sugar with a hand-held electric beater on low speed until combined.
- Finish - Beat in the almond meal just until incorporated. Add eggs one at a time, beating each until fully incorporated before adding the next. The batter will look a little lumpy or even a little curdled, this is normal. (Note 3 & 4)
Assembling Tartlets:
- Preheat oven to 190°C/375°F (170°C fan).
- Assemble tarts - Place 2/3 of the halved raspberries onto the base of each tartlet shell. Divide the almond cream evenly between the tartlet shells, filling to just below the top of the rim. Gently spread into an even layer using the back of a teaspoon.
- Top each tartlet with 3 whole raspberries and the remaining halved raspberries, cut face down. Gently press them into the almond cream so they're just slightly embedded.
- Bake - Place tartlets on a tray and bake for 30 minutes, turning the tray halfway through, until the almond cream is puffed, lightly golden and just set in the centre. Remove from the oven and cool completely in the tartlet tins.
- Before serving, brush with apricot jam glaze to make it shiny and sprinkle chopped pistachios around the rim of each tartlet. Enjoy!
Notes
1. Tart crust (pâte sucrée) - I use our favourite sweet tart crust for these tartlets. It's a classic French pastry for tarts that is buttery, flaky and pairs perfectly with the almond cream and raspberries. Best of all, it's surprisingly easy to make and a dream to work with, rolling and shaping beautifully without fuss.
See FAQ for making a single large tart or smaller ones.
Store bought pastry - You could also use frozen shortcrust pastry instead, though because they are unsweetened, you may want to dust it with icing sugar after lining the tins. You will still need to blind bake the tart crust per this recipe before filling with the almond cream.
2. Alternatives to raspberries - Raspberries are my favourite because their tartness balances the rich almond cream beautifully, but you can use other berries too. I don't recommend using frozen berries - see FAQ. Blueberries work wonderfully, or swap in halved or quartered strawberries depending on their size. You can even use a mix of berries if you like.
3. Beating in the eggs one by one helps them emulsify properly into the butter mixture, creating a smooth, stable almond cream. If you add them all at once, the mixture is more likely to split or become lumpy.
4. Making ahead - If you make the almond cream ahead, make sure to remove it from the fridge about 1 hour before using so it has time to come back to room temperature and soften, making it easier to spread into the tart shells. You may also need to bake the tartlets 5 minutes longer, go by the colour, they're ready when the almond cream is puffed and lightly golden.
Leftovers and storage - These raspberry tartlets are at their best on the day they're made, when the pastry is at its crispest. Leftovers keep well in an airtight container in the fridge for up to 3 days. Serve at room temperature, or warm briefly in the oven. Freezing is not recommended, as the raspberries release moisture when thawed and the pastry loses its crisp texture.
Nutrition per tartlet.
Nutrition
Calories: 825cal | Carbohydrates: 80g | Protein: 15g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 51mg | Potassium: 191mg | Fiber: 7g | Sugar: 41g | Vitamin A: 1240IU | Vitamin C: 12mg | Calcium: 106mg | Iron: 4mg