Michel Roux’s almond and raspberry frangipani tart recipe

By The Press Association Sep 14, 2023

Indulge in the exquisite flavors of Michel Roux’s almond and raspberry frangipani tart, a delightful dessert that combines the richness of almond frangipani with the vibrant sweetness of ripe raspberries.

“I adore almond puddings and this French version of a Bakewell tart is one of my favourites,” says Michel Roux.

“It’s rich and indulgent but there is some fruit in there as well! Raspberries work perfectly with almonds but cherries would also be good here.”

You can substitute the raspberries for whatever fruit is in season.

Almond and raspberry frangipani tart

Ingredients:
(Serves 6-8)

For the pastry:
150g butter, softened
90g caster sugar
2 free-range eggs
Pinch of salt
240g plain flour, plus extra for dusting
75g ground almonds

For the almond cream:
200g butter, softened
200g caster sugar
200g ground almonds
2tbsp plain flour
4 free-range eggs
1tbsp dark rum or Ratafia (fruit-based liqueur)

For the jam and fruit:
60g raspberry jam
250g raspberries

To serve:
Icing sugar
Ice cream or chantilly cream

Almond and raspberry frangipani tart from Michel Roux At Home

Method:

1. For the pastry, mix the softened butter with the caster sugar until combined. Mix in the eggs, then add the salt, flour and ground almonds and bring everything together into a dough. You can do this by hand or in a food processor or stand mixer.

2. Wrap the pastry in cling film and chill it in the fridge for about two hours. Dust your work surface with flour, roll out the pastry and use it to line a tart tin or flan ring measuring about 24 centimetres in diameter. Chill again until needed.

3. For the almond cream, whisk the butter and sugar until pale, then add the ground almonds and flour and whisk to combine. Whisk in the eggs, one at a time, then add the rum or Ratafia.

4. Preheat the oven to 180°C/Fan 160°C/Gas 4. Remove the tart case from the fridge and spread a thin layer of jam over the pastry. Add the almond cream and arrange the raspberries evenly on top.

5. Bake for about 45 minutes until the tart is golden and cooked through. Dust with icing sugar and serve warm with ice cream or cool with chantilly cream. Don’t put this tart in the fridge.