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Eating veggie » Recipes » Raspberry Frangipane Tarts

Raspberry Frangipane Tarts

Prep time 10 mins, cook time 25 mins

Serves 4

Egg-Free, Dairy-Free, Vegan


For the tarts

  • 210g frozen ready-rolled puff pastry
  • 25g lemon flavour biscuits turned into crumbs
  • ½ tsp lemon rind finely chopped
  • 125g white marzipan cut into thin slices
  • 150g frozen raspberries
  • 4 tbsp brandy
  • 20g flaked almonds lightly toasted
  • 1 tsp cinnamon powder

To serve

  • 100ml vegan custard or whipping cream


  1. Pre-heat oven to 200ºC/gas mark 6.
  2. Roll the pastry out very lightly to make a 27.5cm square and then cut out four circles approx 13cm diameter. Place each one in a small 12cm loose bottom tartlet tin/or Yorkshire pudding tins so that a little of the pastry comes up the side.
  3. Mix the lemon rind, biscuit crumbs and, keeping a border of 1cm around the edge of the pastry, sprinkle a heaped teaspoon over the base. Then cover with marzipan slices and place 14 or 15 raspberries upright on top.
  4. Drizzle 1 tbsp brandy over the fruit on each tart, place on a heated baking tray and bake for approx 20 minutes until the pastry is golden and rises around the edges.
  5. Shake a little cinnamon powder over the raspberries and sprinklewith flaked almonds.
  6. Serve with cream or custard.

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