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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Watch my video recipe for step-by-step instructions on how to make this blackberry tart! Want to receive new recipe emails in your inbox? Make sure to subscribe to my YouTube channel and turn on notifications!
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.
Flavor Variations
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.
More Recipes!
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!
All of the recipe instructions are not visible. Just part of step1, making the crust.
Thank you SO much for letting me know! fixing it asap!!
Will be a keeper recipe for me. Made it for a family dinner yesterday. It was a big hit! My youngest son (who can be picky) said it was my best dessert yet. My sister & husband said it reminded them of marzipan. My mom ate 2 slices. I loved that it was easy & pretty. I’d post a pic, but I don’t see the option. Didn’t have blackberries, so I made it with frozen raspberries and it turned out perfect. Thanks!
Awesome!! I’m so glad that this recipe was a hit with the family! 🙂 The raspberries sounds delicious!
It looks amazing Tatyana! Thanks for the recipe, I can’t wait to try it ??
Hope you enjoy it! 🙂
I make this almost every Friday for a couple of surgeons I work with. They, and I, LOVE this recipe!! Can you please provide a calorie count?
Sincerely,
Devoted Fan
Hi! That’s so awesome!! 🙂 I’m so glad everyone enjoys the recipe! 🙂 For 8 servings, each slice is 478 calories (38 g carbs; 32 g fat; 7 g protein).
Great recipe. I never had a frangipane tart before and I’m so glad I did. I love the cakey texture of the almond filling. I think the only change I would do is blind bake the crust a little, or at least chill it in the fridge rather than the freezer. When I baked the whole tart (which needed exactly 45 min just like the recipe said!) the bottom crust wasn’t as crispy and still had a bit of raw dough. Totally edible but not super desirable
I’m so glad you enjoyed the recipe! 🙂 And I agree on the blind baking! It will help make the crust more crispy.