Raspberry Tartlets are an elegant little dessert with crisp pastry shells, rich almond cream, and juicy fresh raspberries. Finished with a glossy apricot glaze, roasted pistachios, and plenty of fresh berry flavor, these raspberry almond tartlets look bakery-worthy while remaining surprisingly approachable at home.
Why You’ll Love This Recipe
These tartlets bring together buttery pastry, soft frangipane-style almond filling, and bright, slightly tart raspberries. The contrast between the crisp shells and tender almond cream makes every bite satisfying.
They are also easy to portion and serve, making them a lovely family-friendly dessert for gatherings, afternoon treats, holidays, or special occasions. The pistachio finish adds color and crunch without making the recipe complicated.
Ingredients
For the tartlets
- 6 sweet tartlet shells, about 12 cm / 4.7 inches wide
- 250 g / 8 oz fresh raspberries
For the almond cream
- 150 g / 10 tablespoons unsalted butter, softened
- 3/4 cup caster or superfine sugar
- 3 large eggs, room temperature
- 1 2/3 cups almond meal or ground almonds
For finishing
- 2 tablespoons apricot jam
- 1 teaspoon water
- 2 1/2 tablespoons unsalted roasted pistachios, finely chopped
Instructions
- Prepare six sweet tartlet shells and allow them to cool completely in their tartlet tins before filling.
- Set aside 18 whole raspberries for decorating the tops. Slice the remaining raspberries in half.
- To prepare the almond cream, beat the softened butter and sugar with an electric mixer on low speed until evenly combined.
- Beat in the almond meal until just incorporated. Add the eggs one at a time, beating until each egg is incorporated before adding the next. The mixture may appear slightly lumpy or curdled, which is normal.
- Preheat the oven to 190°C / 375°F, or 170°C / 340°F for a fan-assisted oven.
- Arrange about two-thirds of the halved raspberries over the bottom of the cooled pastry shells.
- Divide the almond cream evenly among the shells, filling each one to just below the rim. Smooth the filling gently with the back of a teaspoon.
- Top each of the Raspberry Tartlets with three whole raspberries. Add the remaining raspberry halves cut-side down and gently press the fruit slightly into the almond cream.
- Arrange the tartlets on a baking tray and bake for about 30 minutes. Rotate the tray halfway through cooking for even browning.
- Remove the tartlets when the almond filling is puffed, lightly golden, and just set in the center. Leave them to cool completely in their tins.
- Combine the apricot jam with 1 teaspoon of water and warm until loose. Strain if necessary, then lightly brush the glaze over the cooled tartlets.
- Sprinkle the finely chopped pistachios around the edges before serving.
Tips & Tricks
Use room-temperature butter and eggs for a smoother almond cream. If the mixture looks slightly curdled after adding the eggs, don’t worry; it should come together beautifully during baking.
Almond meal or finely ground almonds work especially well because they give these raspberry frangipane tartlets a moist, tender texture. Avoid packing the filling too high because the almond cream will puff as it bakes.
Choose firm, fresh raspberries whenever possible. Very soft berries can release excess juice into the filling.
For a variation, replace some or all of the raspberries with blueberries, blackberries, sliced strawberries, peaches, or stone fruit. You can also swap pistachios for toasted sliced almonds.
Let the mini raspberry tarts cool before glazing so the apricot finish stays glossy.
Details
- Prep Time: 25 minutes, plus tart shell preparation
- Cook Time: 30 minutes
- Total Time: 55 minutes, plus cooling and tart shell preparation
- Yield: 6 tartlets
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Difficulty: Intermediate
- Dietary Notes: Vegetarian, halal-friendly, alcohol-free
Notes
The tartlet shells should be completely cool before you add the filling.
If apricot jam is unavailable, a smooth peach preserve can be used for a similar glossy finish.
Serve the tartlets at room temperature on their own, or pair them with fresh berries, lightly whipped cream, or vanilla ice cream.
For a more pronounced nutty finish, scatter extra toasted pistachios or sliced almonds over the tartlets just before serving.
Nutrition
Approximate nutrition per tartlet will vary depending on the pastry shells used.
- Calories: 600–700 kcal
- Protein: 12–15 g
- Carbohydrates: 55–65 g
- Fat: 40–48 g
FAQ
What are Raspberry Tartlets made of?
These tartlets combine sweet pastry shells with fresh raspberries and a baked almond cream filling. They are finished with apricot glaze and chopped roasted pistachios.
What is almond cream or frangipane?
Almond cream is a rich baking filling typically made with butter, sugar, eggs, and ground almonds. When baked inside pastry, it becomes soft, moist, and lightly golden.
Can I use frozen raspberries for raspberry almond tartlets?
Fresh raspberries are preferable because they hold their shape and generally release less moisture. Frozen raspberries can make the filling wetter, so use them cautiously and do not thaw them first.
How do I know when the almond cream tartlets are done?
The filling should look puffed and lightly golden, while the center should be set rather than liquid. About 30 minutes at the recommended temperature should be sufficient, although ovens vary.
Can I make raspberry frangipane tartlets ahead of time?
Yes. You can prepare them in advance, cool them completely, and store them covered in the refrigerator. For the best presentation, add the final glaze and pistachio garnish closer to serving.
What other fruit works well with almond cream?
Pears, peaches, apricots, blueberries, blackberries, cherries, and strawberries all pair beautifully with almond filling.
Storage
Keep completely cooled tartlets in an airtight container in the refrigerator for up to 3 days. For the best pastry texture, allow them to sit at room temperature briefly before serving.
For longer storage, freeze the cooled, unglazed tartlets in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator.
To refresh the pastry, warm the tartlets for several minutes in a low oven. Add the apricot glaze and pistachios after reheating.
Similar Recipes
Raspberry Tartlets with Almond Cream
Ingredients
For the tartlets
- 6 sweet tartlet shells about 12 cm / 4.7 inches wide
- 250 g / 8 oz fresh raspberries
For the almond cream
- 150 g / 10 tablespoons unsalted butter softened
- 3/4 cup caster or superfine sugar
- 3 large eggs room temperature
- 1 2/3 cups almond meal or ground almonds
For finishing
- 2 tablespoons apricot jam
- 1 teaspoon water
- 2 1/2 tablespoons unsalted roasted pistachios finely chopped
Instructions
- Prepare six sweet tartlet shells and allow them to cool completely in their tartlet tins before filling.
- Set aside 18 whole raspberries for decorating the tops. Slice the remaining raspberries in half.
- To prepare the almond cream, beat the softened butter and sugar with an electric mixer on low speed until evenly combined.
- Beat in the almond meal until just incorporated. Add the eggs one at a time, beating until each egg is incorporated before adding the next. The mixture may appear slightly lumpy or curdled, which is normal.
- Preheat the oven to 190°C / 375°F, or 170°C / 340°F for a fan-assisted oven.
- Arrange about two-thirds of the halved raspberries over the bottom of the cooled pastry shells.
- Divide the almond cream evenly among the shells, filling each one to just below the rim. Smooth the filling gently with the back of a teaspoon.
- Top each of the Raspberry Tartlets with three whole raspberries. Add the remaining raspberry halves cut-side down and gently press the fruit slightly into the almond cream.
- Arrange the tartlets on a baking tray and bake for about 30 minutes. Rotate the tray halfway through cooking for even browning.
- Remove the tartlets when the almond filling is puffed, lightly golden, and just set in the center. Leave them to cool completely in their tins.
- Combine the apricot jam with 1 teaspoon of water and warm until loose. Strain if necessary, then lightly brush the glaze over the cooled tartlets.
- Sprinkle the finely chopped pistachios around the edges before serving.
Notes
Conclusion
These Raspberry Tartlets turn a handful of classic ingredients into a beautiful dessert with plenty of texture and flavor. Crisp pastry, tender almond cream, juicy berries, glossy apricot glaze, and crunchy pistachios make them just as suitable for a celebration as they are for a relaxed weekend bake.
Once you are comfortable making the almond filling and assembling the fruit, this is also an easy recipe to adapt with whatever seasonal berries or fruit you have available.