Mixed Berry Frangipane Tart Recipe

This Mixed Berry Frangipane Tart Recipe has an almond filling topped with fresh berries in a flaky pastry crust – ideal for any occasion.

My Mixed Berry Frangipane Tart is a delightful take on a classic French dessert. Featuring a buttery crust that’s filled with rich almond frangipane and topped with an assortment of juicy berries, it offers the perfect balance of sweet, tart, and nutty flavors.

Its rustic appearance, offers a delicious dessert that’s easy to make at home. The frangipane filling comes together quickly with just a few ingredients, and the vibrant mix of strawberries, raspberries and blackberries adds color and flavor.

This Mixed Berry Frangipane Tart is not only beautiful to serve, but also versatile enough for any season—use fresh summer berries or frozen blends to enjoy it year-round. Pair it with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra touch.

Ingredients

Frangipane

• 1/2 cup salted butter, room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1 3/4 cups almond flour

Crust

• 2 cups all-purpose flour + more flour for dusting
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold butter, diced
• 1 cup ice cold water
• 1 egg for wash
• 2 tablespoons granulated sugar for dusting

Filling

• 1 pint fresh strawberries
• 1 pint fresh raspberries
• 1/2 pint fresh blackberries
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• juice of 1/2 lemon

Streusel

• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/2 cup cold butter, diced

(Serves 8-10)

To Prepare:

1. In a food processor, add all Frangipane ingredients and puree until smooth, about 2 minutes. Place in a bowl and put in refrigerator for at least 30 minutes up to three days ahead.
2. For Crust – In a stand mixer or large bowl, add flour, sugar, salt, mix on low.  Add cold diced butter and mix until coarse crumbs, about 1 minute.  Add ice water and mix until dough just begins to come together (add more water, if necessary).
3. Create a ball of dough and wrap in plastic, press into a disc and place in refrigerator for at least 30 minutes, up to overnight.
4. Preheat oven to 400 degrees.
5. When ready to assemble tart – add all Streusel ingredients to a bowl and press with fingers into coarse crumbs, set aside.
6. Mix filling ingredients in a large bowl.
7. Roll dough out onto floured surface – about 1/4 inch thick.  Roll around rolling pin and unroll onto parchment lined baking sheet.
8. Spread frangipane onto center and spread out to 3-inches of edge.  Top with filling — mixed berries and press gently into frangipane.
9. Fold edges up around berries (see video) and top berries with Streusel.  Mix egg with 1 teaspoon water and whisk.  Brush crust with egg wash and sprinkle with granulated sugar.
10. Place in freezer for 10 minutes or refrigerator for 20 minutes before baking.  Bake for 45-55 minutes or until crust is golden brown and fruit is lightly bubbling.
11. Remove and cool to room temperature before slicing.  Enjoy!

This Mixed Berry Frangipane Tart is a real crowd pleaser, especially in the summertime when berries are at their peak season.