You’ll instantly fall in love with this delicate and delicious frangipane tart recipe! This simple blackberry tart is made with an all-butter crust, creamy almond filling and dotted with loads of fresh blackberry and lemon zest for fruity flavor. Once baked, the zesty lemon and almond filling turns takes on a delicate custard-like texture. It goes so well with a spoonful of home-made lemon curd on top!
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What is Frangipane?
Frangipane is a popular Italian and French almond paste filling that dates back centuries. It’s a long-time favorite in France, especially during the Christmas season. It’s creamy, not too sweet and is a popular filling for pastries, tarts, cakes and cookies. It can also be made with a variety of different flavors, like this blackberry and lemon version.
This almond filling starts with equal amounts, in weight, of butter, almond flour and sugar. The butter and sugar need to be beaten vigorously until light and creamy, then the eggs and vanilla are added in. The almond flour and a bit of all-purpose flour go in last and are folded in gently. Flavors and additional fillings, such as fruit, berries and nuts are added last.
For this blackberry tart, you can either use almond flour or whole almonds. I find that almond flour works just as well as making your own ground almonds and it saves time! If you are set on making your own, just place blanched almonds into a food processor and pulse into a fine flour.
The All-Butter Crust
My one and only, favorite recipe for tarts! I use this all-butter crust recipe for my frangipane tart and for many of my recipes! I will have a full-length video tutorial on making the crust coming next week! Check back here then!
Should I Blind-Bake?
Let’s talk about this tart and blind-baking. With this lemon tart, you can either pre-bake the crust or bake it with the filling. Some pastry chefs prefer to blind-bake the shell for this recipe, but I find that it’s perfectly fine baked with the filling. If you want a really crispy tart shell, then I would recommend blind baking the shell. To blind-bake, roll out the crust, shape it and freeze in the pan for about 30 minutes. Fill the tart with pie weights or beans and bake at 375F for about 25 minutes, or until golden. Then, fill it with the frangipane filling and proceed with the recipe.
You can make this frangipane tart with other flavors, too! I love the combination of blackberry and lemon for a springtime lemon tart but many other berries would work well, too. Try making this with raspberries, blueberries or even strawberries! To experience the traditional almond flour, add a teaspoon of almond extract and 1 cup of sliced almonds.
Enjoyed this blackberry tart and looking for more berry desserts? Check out these other incredible blackberry recipes!
- My ‘Blackberry Lavender Lemon Macarons’ are so uniquely flavored!
- I love this oldie-but-goodie recipe for ‘Cream Cheese & Blackberry Galette’! Buttery crust filled with cream cheese and loads of blackberries!
- And this elegant ‘Blackberry Lavender Chocolate Pavlova’ is a dessert made to impress with a jello topping and just a hint of lavender.
- This ‘Classic Fruit Tart’ is one of my favorites, with cream cheese filling and lemon curd!
- Lemon Meringue Pie – the ultimate lemon dessert with flaky crust, zesty lemon curd and a mountain of fluffy meringue!
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Blackberry Lemon Frangipane Tart Recipe (video)
- 3/4 cup unsalted butter, ice cold
- 1 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 cup cold water
For Frangipane Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup almond flour
- 2 tbsp all-purpose flour
- 2 cups blackberries
- zest from 2 large lemons
- 1 tbsp cornstarch
- Prepare the crust first. Cut the butter into small cubes and place into the freezer for at least 10 minutes. Place the cold butter, flour and salt into a food processor and pulse for about a minute, until the texture resembles fine crumbs. Add the cold water and pulse again for about 30 seconds until a dough ball forms. Remove the dough from the food processor and roll out on a lightly floured surface. The dough should be about 1/8th-inch thick and be 1 inch bigger than your tart pan. This recipe will work well with a 9-inch or 10-inch tart tin.
- Gently transfer the rolled dough into the tart tin and press gently into the bottom and sides. Discard any extra dough. Pierce the dough all over with a fork, then place into the freezer to chill while preparing the filling.
- Preheat the oven to 375F and prepare the filling. Place the softened butter, sugar and vanilla into a large mixing bowl and beat for 3 to 4 minutes, until the butter is light and fluffy. Begin adding the eggs, one at a time, and mixing well after each addition. The mixture should be smooth and creamy. Add the almond flour and all-purpose flour next and mix just until incorporated, about 30 seconds.
- In a separate bowl, toss the berries in the cornstarch until they're well coated. Add the berries and lemon zest into the filling and fold gently. Remove the tart crust from the freezer and transfer the filling into the crust, spreading evenly. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the tart to cool on a wire rack for at least 30 minutes before serving.
- Note: after 45 minutes of baking, the tart will have a custard-like texture in the center. If you prefer a more well-done center, loosely tent the tart with foil after 45 minutes and continue baking for an additional 15 to 20 minutes. See my blog post above for blind-baking instructions, if you want to blind-bake the crust first.
- Calories: 478 per slice (8 servings) 38.4 g carbs; 32.4 g fat; 7.1 g protein