Karl's Recipes: Raspberry Frangipane Tart

Compost, derived from kitchen scraps, started sprouting around some bulbs in our garden. The leaves looked familiar, so I let the plants grow, and they turned out to be raspberries. A bumper crop led to me search for a suitable recipe and this was the result, blended together from several other recipies.

While baking, the fragrance of the raspberries and frangipane (almond paste) is amazing.

Preheat oven to 375° F.

Prepare a pie crust in a 9" square tart pan. Everyone has their favorite pie crust recipe; I use

In a food processor, grind

Add and blend until creamy

Add and blend for one minute.

Spread the almond paste in the tart shell, then place, top down,

Press the tops of the raspberries gently into the almond paste. Blackberries or blueberries also work nicely, as does a mix of different berries.

Bake at 375° F for 35-45 minutes, until the frangipane is puffy and golden brown.


This recipe was based on the following recipes:

  Karl's Recipes
  Karl's Home Page
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