Raspberry, Lemon & Frangipane Tart

4.85 (31)
⏱ 120 mins 🍽 10 generous slices 🌶 french ✅ A challenge 🏷 Dessert

This impressive French tart is a beautiful summer dessert. It features a crisp lemon pastry shell, a layer of tangy lemon crème pâtissière, and a golden frangipane topping. Once baked and cooled, it is finished with billowy cream, fresh raspberries, and a glossy fruit glaze. The recipe yields 10 generous slices and requires about 120 minutes to prepare and bake.

Raspberry, Lemon & Frangipane Tart

Ingredients

  • 200g plain flour
  • 140g unsalted butter cut into small pieces
  • 100g golden caster sugar
  • finely grated zest of 1 lemon
  • 1 egg yolk
  • a few drops of vanilla extract
  • 3 egg yolks
  • 100g caster sugar
  • 1 tbsp plain flour
  • 1 tbsp cornflour
  • 250ml milk
  • finely grated zest and juice of 1 lemon
  • 50g unsalted butter
  • 85g unsalted butter room temperature
  • 85g golden caster sugar
  • 85g ground almond
  • finely grated zest of 1 lemon
  • 1 egg
  • 100ml whipping cream
  • 5 x 125g punnets fresh raspberries
  • 5 tbsp seedless raspberry jam
  • 2 tbsp kirsch or Cointreau

Method

  1. For the pastry, combine the flour and butter in a large bowl, rubbing with your fingertips to achieve a breadcrumb texture. Add the sugar, lemon zest and a pinch of salt, mixing briefly. Incorporate the egg yolk and vanilla extract to form a smooth dough. Shape into a ball, wrap in cling film and chill for at least 1 hour.
  2. Prepare the lemon crème pâtissière while the pastry chills. Whisk the egg yolks and sugar in a bowl for 1-2 minutes until pale. Mix in the flour and cornflour. Bring the milk and lemon zest to the boil in a saucepan, then pour it over the egg mixture, whisking constantly until smooth.
  3. Transfer the custard back to the pan and simmer for 2 minutes, stirring continuously until thickened. Take off the heat and stir in the lemon juice and butter. Pour into a clean bowl, cover the surface with cling film and allow to cool before refrigerating until completely cold.
  4. Make the frangipane by combining all its listed ingredients in a bowl and mixing until well combined.
  5. Roll out the chilled pastry on a floured surface to the thickness of a £1 coin. Use it to line a 25cm loose-bottomed tart tin, trimming with a knife but leaving an overhang. Chill the tart case for at least 1 hour.
  6. Place a baking tray in the oven and preheat to fan 180C/ conventional 200C/gas 6. Stir the crème pâtissière until smooth, then spread three quarters of it over the tart base.
  7. Spoon the frangipane into a piping bag with a 1cm nozzle. Pipe lines of the mixture evenly over the custard layer.
  8. Set the tart tin on the hot baking tray and bake for 30-40 minutes until the frangipane is golden and the pastry is biscuity brown. Trim the overhanging pastry with a knife. Lift the tart from the tin and cool completely on a wire rack.
  9. For the topping, lightly whip the cream until billowy. Gently fold in the remaining crème pâtissière with a spatula, then spread this mixture evenly over the cooled frangipane.
  10. Arrange the raspberries upside down in tight concentric circles on top. Simmer the jam and kirsch in a small pan until it lightly coats a spoon. Gently brush the raspberries with the warm glaze using a pastry brush. Cool slightly, then ease the tart off its base onto a serving plate.

Nutrition (per serving)

Calories579 kcal
Fat35 g
Saturates18 g
Carbs59 g
Sugars35 g
Fibre3 g
Protein8 g
Sodium44 mg

Recipe details

Skill levelA challenge
CategoryDessert
Cuisinefrench