{"id":7035685,"date":"2026-08-09T21:42:22","date_gmt":"2026-08-09T21:42:22","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/raspberry-tartlets-recipetin-eats-raspberry-tartlets\/"},"modified":"2026-08-09T21:42:22","modified_gmt":"2026-08-09T21:42:22","slug":"raspberry-tartlets-recipetin-eats-raspberry-tartlets","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7035685","title":{"rendered":"Raspberry Tartlets – RecipeTin Eats Raspberry Tartlets"},"content":{"rendered":"


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These are French p\u00e2tisserie-style Raspberry Tartlets \u2013 Tartelettes aux Framboises<\/em> \u2013 filled with almond cream (frangipane) and studded with bright red raspberries. The crispy buttery crust, beautiful almond filling and tart raspberries is a classic combination that will never go out of style.<\/p>\n

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\n\t\t\tNagi’s Notes\t\t<\/h2>\n
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Raspberry tartlets are my favourite p\u00e2tisserie treat \u2013 just ask my local Stoneground Bakery<\/a> how many I\u2019ve treated myself to over the years\u2026. \ud83d\ude48 So having JB share his recipe is very <\/em>exciting!! That tart crust though\u2026 wow. Buttery and crispy, with superior crispy staying power (days I tell you, days!!!), almond cream and loads of raspberries, it is just everything!<\/p>\n<\/blockquote><\/div>\n

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Raspberry Tartlets<\/h2>\n

If you\u2019ve ever wandered into a French p\u00e2tisserie here in Australia, chances are you\u2019ve spotted neat rows of beautiful raspberry tartlets in the display cabinet. We call them\u00a0Tartelettes aux Framboises<\/em>, and they are very popular. I completely understand why \u2013 with crisp buttery pastry, rich almond cream and bright, juicy raspberries, they are simply irresistible.<\/p>\n

Interestingly though, they are not nearly as common in France. For us French, this is really a raspberry version of one of our great p\u00e2tisserie classics,\u00a0Tarte Bourdaloue<\/em> (Pear Tart<\/a>, made here with pistachio). Made with poached pears nestled into almond cream (frangipane), it is a tart you will find in bakeries all across France, all year round. It is also one of the very first proper tarts every young French chef \u2013 myself included! \u2013 learns to make at cooking school.<\/p>\n

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Frangipane \/ almond cream filling<\/h2>\n

The filling of this tartlet is\u00a0cr\u00e8me d\u2019amandes<\/em>, also known as\u00a0frangipane or almond cream, a simple mixture of equal amounts of butter, sugar, eggs and almond meal. It\u2019s used in many classic French desserts, including\u00a0Tarte Bourdaloue\u00a0and\u00a0Galette des Rois, one of the most famous and beloved cakes for French people.<\/p>\n

In French p\u00e2tisserie, it is called a\u00a0\u201ctant pour tant\u201d recipe, literally\u00a0\u201cequal parts\u201d<\/em>. It bakes into a damp, cake-like filling with a wonderfully rich almond flavour that pairs beautifully with tart raspberries.<\/p>\n

For this recipe, I chose to make individual tartlets rather than one large tart because they\u2019re elegant to serve and perfect for entertaining. Even better, most of the work can be done in advance. The tart shells can be baked a day or two ahead, the almond cream can be made and refrigerated, and the raspberries prepared just before assembling. When it\u2019s time to bake, all that\u2019s left to do is fill the tartlets and pop them in the oven!<\/p>\n

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Crispy sweet crust<\/figcaption><\/figure>\n<\/figure>\n
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Ingredients<\/h2>\n

Here is what you need to make the almond cream filling for these Raspberry Tartlets. See the separate recipe for the tartlet crust recipe here<\/a> \u2013 Nagi wrote a separate recipe today so this post wouldn\u2019t turn into a War and Peace novel.<\/p>\n

for the frangipane \/ almond cream filling<\/h3>\n
\"Raspberry<\/figure>\n