Raspberry, lemon & frangipane tart

Raspberry, lemon & frangipane tart

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(19 ratings)

Cook: 1 hr, 30 mins - 2 hrs

A challenge

10 generous slices
The most stunning summer dessert ever; raspberry, lemon and frangipane tart

Nutrition and extra info

Nutrition: per slice

  • kcal579
  • fat35g
  • saturates18g
  • carbs59g
  • sugars35g
  • fibre3g
  • protein8g
  • salt0.11g
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    For the pastry

    • 200g plain flour
    • 140g unsalted butter, cut into small pieces



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g golden caster sugar
    • finely grated zest of 1 lemon



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 egg yolk
    • a few drops of vanilla extract

    For the lemon creme patissiere

    • 3 egg yolk
    • 100g caster sugar
    • 1 tbsp plain flour
    • 1 tbsp cornflour
    • 250ml milk



      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • finely grated zest and juice of 1 lemon



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 50g unsalted butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    For the frangipane

    • 85g unsalted butter, room temperature



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 85g golden caster sugar
    • 85g ground almond


      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • finely grated zest of 1 lemon



      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 1 egg



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the topping

    • 100ml whipping cream
    • 5 x 125g punnets fresh raspberries



      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • 5 tbsp seedless raspberry jam



      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • 2 tbsp kirsch or Cointreau


    1. To make the pastry, put the flour and butter in a large bowl and rub them together with your fingertips until the mixture resembles coarse breadcrumbs. Tip in the sugar, lemon zest and a pinch of salt and mix slightly. Now work in the egg yolk and vanilla extract until you have a smooth dough. Roll the dough into a ball, wrap in cling film and chill for at least 1 hour (or up to 2 days).

    2. While the pastry is chilling, make the lemon crème pâtissière (lemon custard). Put the egg yolks and sugar in a bowl and whisk together using a balloon whisk for 1-2 minutes until the mixture turns pale. Tip in the flour and cornflour and mix well. Put the milk and lemon zest in a saucepan and bring to the boil. Pour the boiling milk over the mixture in the bowl, whisking continuously until everything is smooth.

    3. Pour the custard into the pan, place over a medium heat and simmer for 2 minutes, stirring continuously until it has thickened. Remove the pan from the heat and stir in the lemon juice and butter. Pour the custard into a clean bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then put in the fridge until completely cold. (The custard will keep in the fridge for up to 2 days.)

    4. To make the frangipane (almond cream), tip all the ingredients into a bowl and mix until everything is well combined. (The frangipane will keep in the fridge for up to 4 days.)

    5. On a floured surface, roll out the chilled pastry to the thickness of a £1 coin, then use to line a 25cm loose-bottomed tart tin. Trim the pastry with a small knife but leave a lip hanging over the edge. Chill the tart case for at least 1 hour – if you have room to put it in the freezer, this would be ideal.

    6. Put a baking tray in the oven and preheat the oven to fan 180C/ conventional 200C/gas 6. Using a spatula, stir the crème pâtissière until smooth, then spread three quarters of it over the base of the tart case.

    7. Spoon the frangipane into a piping bag fitted with a smallish nozzle (about 1cm). If you don’t have a piping bag, spoon the mixture into a tough plastic bag, squeeze it into the end, then cut off the tip. Pipe lines of frangipane evenly over the custard. Don’t worry about the gaps, as the frangipane will spread while cooking.

    8. Put the tart tin on the hot baking tray and bake for 30-40 minutes until the frangipane is golden brown and the pastry is biscuity brown. The frangipane will puff up during the baking. Trim off the overhanging pastry with a small knife to give a professional finish. Lift the tart and base from the tin and leave on a wire rack to cool completely.

    9. To make the topping, put the cream in a bowl and lightly whip until billowy. Using a spatula, gently fold the remaining crème pâtissière into the cream, then spread the mixture evenly over the frangipane.

    10. Arrange the raspberries on top, placing them upside down in concentric circles as closely as possible. Put the jam and kirsch in a small pan and bring to the simmer, stirring, until it lightly coats the back of the spoon. Using a pastry brush, gently brush the raspberries with the glaze. Cool slightly, then, using a palette knife, ease the tart off the base on to a serving plate.

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    Comments (21)

    wtyrrell's picture

    Delicious dessert, with a real wow factor. It takes a long time, especially if you're an inexperienced tart maker like me, but I managed it; even the custard. Worth the effort.

    meishhhh's picture

    Turned out looking so impressive!! Had the same issue as some people here where the pastry crumbled and I just ended up patching it up in the pastry dish and then freezing it. You should really put up the prep time on the page as it took me half a day to make this..
    Let's see how it tastes over coffee :)

    bev0199's picture

    Very easy to make and stunning results!

    llipparoni's picture

    Absolutely gorgeous. Easy if made over a day or two rather than in one go. An absolute showstopper, everyone comments on how delicious it is. Do use all the frangipane because it makes all the difference to the end result.

    lauraaa_'s picture

    Amazing tart! I didn't find it very difficult at all despite the 'keen cook' rating. It was stunning! I blended about 100g raspberries into the creme patissiere and it was wonderful!
    The proportions were good and filled the tart to the brim. Definitely a favourite!!

    D1letta's picture

    I started this on the Thursday night with the pastry and frangipane then finished on the Friday with the creme patisserie and putting the tart together. On the Friday it was very good and leftovers on Saturday lunch were also good (though not as vibrant as the night before). So it can be made in advance and not suffer. All the quantities were fine and filled the tart tin perfectly.
    I made these with the leftover egg whites http://www.bbcgoodfood.com/recipes/4401/forgotten-cookies

    lenotchka's picture

    The step-by-step feature does not work properly. It stops after Step 3 (total of 10 steps).

    rebeccafalknerjones's picture

    really delisious and very rewarding to make.
    I made it for a dinner party and everybody said how much they liked it!
    I will put more lemon in it next time though

    pbutter's picture

    I made this for an afternoon tea party we were throwing for my Gran's 80th birthday, and this tart stole the show. It was absolutely delicious and looked fantastic I almost missed out on getting a slice myself as the oldies were so quick off the mark to get a bit. Definitely worth the time and effort put into it. Also the pastry was utterly fantastic, was very difficult not to just eat it on it's own.

    vanessa_cave's picture

    Alot of work and took me the best part of the day but is stunning and tastes fantastic

    barbarak162's picture

    This is difficult because there is a lot of waiting around...for pastry to settle twice and tart to cool before putting topping and raspberries on etc.......but SO WORTH IT! I am a basic cook and I could do it so anybody can! My flatmate was well impressed! I am making it again tomorrow for a work dinner party - fingers crossed its as good as the first time!

    tomdan2's picture

    A stunning recipe that delivers 100% Allow plenty of time or start making the day before, follow each step to the letter. Be sure to use a sturdy piping bag, and yes, use all the frangipane mix. I have made this twice now, once for my Book Club and it was devoured, many having seconds. I've used raspberries once and strawberries the second time as toppings, both work well but I prefer the raspberries, they give a lovely balance to the sweetness of the tart. Do give it a go for a special occasion it is absolutely worth it.

    joannajmiller's picture

    Don't be put off by the keen cook rating - I made this and am by no means an expert cook! I made the pastry, lemon creme and frangipane the night before and refrigerated before assembling everything the next day. It looked impressive and all my guests loved it but I personally found it lacking something - very sweet but I expected it to have more of a wow factor somehow. Anyway, as I said my guests all loved it and were very impressed. I made the whole amount of frangipane and did need it all for my tart.

    dgodber's picture

    Absolutely stunning - and perfect for a Saturday night dinner party. I made the pastry and frangipane on Thursday night, rolled out the pastry, made the creme patissiere and cooked the tart on Friday night - then made the finishing touches on Saturday!

    vickyloo's picture

    I had a few disasters - my piping bag burst open and I had hell of a job spreading the frangipane without it mixing into the cream below and I forgot to keep any of the lemon cream to mix into the topping, so I made a chantilly cream to go on top. I used blackberries instead of raspberries, since I could pick the blackberries from my garden. Despite the disasters, this was an absolutely delicious pudding. I have cooked for the same 7 people every Wednesday for the last year or so and the general consensus was that this was the best pudding I had ever served them. Highly recommended.

    absfabmum's picture

    Excellent, top notch pudding. Very stunning end to a dinner party. Based on previous comments here, I made 2/3rds of the frangipane which was the perfect amount for my tart. I also only had raspberry jam with seeds so I mixed it with the cointreau and warmed in the pan and then sieved it to removes the pips. Had quite a lot of glaze left over so next time I might try just 3 tbsp jam and 1 of cointreau. It's not a difficult pudding to make, just really time consuming. Don't make it unless you have all day in the kitchen!

    carolshepherd's picture

    The end result was delicious but quite alot of work. I was not able to roll the pastry because it was so crumbly so ended up moulding it into the tin and at that point I thought disaster was looming!! but I then froze the pastry for 1 hour and continued following the recipe. The pastry was really lovely (more like a crunchy biscuit). My 4 dinner guests were very impressed"!

    agapanthus777's picture

    Absolutely delicious, light and full of flavour. I reduced some of the ingredients: I only used half the frangipane, did not put any whipping cream and left the raspberries fresh rather than brush them with jam & kirsch.

    Highly recommended and easy to make.

    roziekateryna's picture

    forgot my stars!!!


    Questions (2)

    chants369's picture

    It was a lovely tart - I have two comments/questions
    1)Making the pastry - surely you have to add to the ingredients - water to bind the ingredients together to form smooth dough
    2)I found pastry was only enough for a 20com pastry tin?
    Other than that it was quite easy to make and very delicious

    chloec271's picture

    Do you not have to cook the pastry case before filling it? So are you supposed to fill the pastry case whilst the pastry is raw? Never come across this before?

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