Raspberry Almond Tart with Frangipane Cream

Recipe:
Makes 9 inch / 24 cm tart
350g (12oz) frozen or fresh raspberries
25g (2 tablespoons) granulated sugar
15g (2 tablespoons) all-purpose flour
For the dough:
85g (6 tablespoons) unsalted butter, softened
56g (1/2 cup) icing sugar, sifted after measuring
5g (1 teaspoon) pure vanilla extract
1 egg yolk, at room temperature
85g (1 cup) all-purpose flour
56g (1/2 cup) almond flour
For the frangipane (almond cream):
142g (1 cup) whole almonds
48g (1/2 cup) almond flour
40g (1/3 cup) all-purpose flour
100g (1/2 cup) granulated sugar
5g (1 teaspoon) pure vanilla extract
113g (4oz) salted butter, softened
2 whole eggs
30g (1oz) almond slices
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Music from #Uppbeat (free for Creators!):
uppbeat.io/t/luminbird/clouds...
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#raspberryalmondtart #almondcakerecipe #frangipanetart #frangipane

[@sweetdoughteam8313]

This raspberry almond tart is delicious and very easy to make. I used frozen raspberries in this recipe, but blueberries or blackberries work well also :)

[@Homadreams]

That's wonderful😲😍

[@sweetdoughteam8313]

Thank you! 😍

[@giselaserrano526]

That looks so good ❤❤ thank you for sharing 😊
New subscriber here. ✅✅👋😊

[@sweetdoughteam8313]

Thank you so much 😍