Delicious Raspberry Tart with Frangipane Recipe

This Classic Raspberry Tart features a buttery, flaky crust filled with a rich almond frangipane and topped with fresh raspberries.

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In a large mixing bowl, combine all-purpose flour, powdered sugar, and salt. Cut in the cool butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk, heavy whipping cream, and vanilla extract, mixing just until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a separate bowl, cream the softened butter and sugar until smooth and fluffy. Beat in the eggs one at a time, then add the almond flour and vanilla extract. Mix until fully combined and smooth.
Heat your oven to 350°F (175°C) to prepare for baking the tart.
On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough evenly into the pan and trim any excess. Pour the frangipane filling into the prepared crust and spread it evenly. Arrange the fresh raspberries decoratively on top of the filling.
Bake in the preheated oven for about 30 minutes, or until the filling is set and the crust is golden brown. Remove from the oven and allow to cool completely.
Warm the apple or apricot jelly slightly until it becomes liquid. Using a pastry brush, gently glaze the raspberries to give them a nice shiny finish and to preserve freshness.
Allow the tart to set slightly after glazing, then slice and serve. The tart can be enjoyed at room temperature or chilled.