Raspberry Almond Tart with Frangipane Cream

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats can reduce costs while still providing a similar texture.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

fresh raspberries

🥗Healthier: frozen raspberries

💰Cheaper: canned raspberries

Canned raspberries are often less expensive and have a longer shelf life.

Preheat oven to 350°F (175°C).

Prepare the tart dough by mixing the softened butter, icing sugar, and vanilla extract in a bowl.

Add the egg yolk and mix until combined.

Incorporate the all-purpose flour and almond flour until the dough comes together.

Roll out the dough and fit it into a tart pan, trimming excess.

Blind bake the crust for 15 minutes, then remove weights and bake for an additional 5 minutes until lightly golden.

For the frangipane, blend whole almonds until finely ground.

In a bowl, beat together almond flour, all-purpose flour, and granulated sugar.

Add the softened salted butter and mix until creamy.

Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.

Spread the frangipane mixture evenly over the tart crust.

Arrange fresh raspberries on top of the frangipane.

Sprinkle with almond slices.

Bake for 30-35 minutes until the frangipane is set and golden brown.

Let the tart cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens