Raspberry frangipane tarts

Raspberry frangipane tarts

Total: 50 Min. | Active: 25 Min.
Nutritional value / piece: 389 kcal
, Fat: 23 g
, Carbohydrate: 35 g
, Protein: 7 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 rolled shortcrust pastry (approx. 32 cm in diameter)
3tbsp apricot jam


3 egg yolks
100g sugar
100g shelled ground almonds
½ organic lemon, use grated zest only
75g butter, melted
3 egg whites
3tbsp white flour
1pinch baking powder
150g raspberries
icing sugar to dust
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8 mini tartlet tins (each approx. 10 cm in diameter), greased and floured

How it's done


Roll out the pastry, cut out eight circles (each approx. 11 cm in diameter). Place the pastry in the moulds, prick firmly with a fork. Spread the jam over the base. Cut little shapes (e.g. hearts) out of the remaining pastry, chill.


Beat the egg yolks and sugar until light and fluffy. Stir in the almonds, lemon zest and butter. Beat the egg white until stiff. Mix the flour and baking powder, fold into the mixture along with the egg white. Divide the mixture into the moulds. Press the berries into the mixture, top with the chilled pastry hearts.

Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the moulds and leave to cool on a rack. Dust the tarts with icing sugar.


Beating egg whites

Beating egg whites

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