Delight in Raspberry-Rose Frangipane Tart for Home Baking Joy

This Raspberry-Rose Frangipane Tart blends nutty frangipane and floral rosewater, creating a visually captivating dessert perfect for any celebration.

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Prep Time 30

Cook Time 40

Cooling Time 15

Total Time 1 25

Servings: 8 slices

Course: Desserts

Cuisine: French

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 sheet Puff Pastry Fully thawed before use

For the Frangipane

1 cup Almond Flour Substitute with hazelnut flour for a twist
1/2 cup Sugar Granulated sugar is ideal, brown sugar can add depth
2 large Eggs Room temperature for better mixing
1 tbsp Rose Water Adjust to taste or omit if desired

For Topping

12 oz Fresh Raspberries Two 6-ounce containers for precise measurements

Equipment

tart pan with removable bottom
mixing bowl
hand mixer or food processor
Rolling Pin

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) to achieve a golden puff pastry.
Roll out the puff pastry on a floured surface until about ¼ inch thick and fit it into a tart pan, trimming excess pastry.
Combine almond flour, sugar, and eggs in a mixing bowl. Add rose water and blend until smooth.
Spread the frangipane filling over the pastry crust evenly.
Place fresh raspberries on top, pressing them slightly into the frangipane.
Bake in the preheated oven for 35 to 40 minutes until golden brown and filling is set.
Allow tart to cool in the pan for about 15 minutes, then transfer to a serving platter.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 12gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Bake the tart a day in advance for convenience. Adjust rosewater to taste for desired flavor strength.

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