Crustless Frangipane Tart with Raspberries

Rich almond flavor, juicy raspberries, and golden edges make my crustless frangipane tart a lovely dessert for sharing. I’ve turned one of my go-to tart fillings into an straightforward, one-bowl bake—no pastry required. It is vegan, gluten-free, and grain-free, with a moist, tender center.

Introduction

Frangipane is one of my go-to tart fillings, and I’m very happy to let it have the whole pan. Sweet almonds, a tender center, and bright pockets of fruit make a beautiful dessert all on their own. There’s no need to make, chill, or roll a pastry crust before getting to the good part.

For my crustless frangipane tart, I’ve reworked the filling into an all-in-one, egg-free and dairy-free bake. The result is much like a moist, tender almond cake, dotted with fresh raspberries and baked until golden. The batter comes together in one bowl and is ready for the oven in well under 10 minutes.

I love raspberries here for their tartness and pretty color, but you can change the fruit with the season. Blueberries, blackberries, sliced stone fruit, or pears are all options. Arrange the fruit in a pattern if you’re feeling decorative, or simply press it into the batter. Either way, you’ll have a dessert that looks special without asking very much of you.

Why You’ll Love This Recipe

• No pastry to prepare:The almond filling bakes directly in the pan, so there’s no crust to mix, chill, or roll.
• Straightforward, one-bowl preparation:Whisk the dry ingredients, stir in the wet ingredients, and spread the thick batter in the pan. No blender, mixer or food processor needed.
• Vegan:Made without eggs or dairy, using vegan butter and nondairy milk.
• Gluten-free and grain-free:Almond flour and tapioca starch take the place of wheat flour. Choose compatible nondairy milk and baking powder if avoiding all grains.
• Rich almond flavor:Almond flour and almond extract pair beautifully with the bright, juicy raspberries.
• Straightforward to vary:Change the fruit to suit the season or what you have on hand.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Blanched almond flour:Use finely milled almond flour for the reliable results. It forms the base of the tender almond filling.
• Natural cane sugar:Adds sweetness while keeping the tart light in color. Regular granulated sugar is another option; coconut sugar makes a darker tart with a slight molasses flavor.
• Tapioca flour:Also called tapioca starch. It helps give the egg-free filling structure.
• Baking powder:Use fresh baking powder, not baking soda.
• Salt:Fine sea salt or regular table salt balances the sweetness.
• Vegan butter:Choose solid, stick-style vegan butter and melt it before mixing. Tub-style spreads contain more water and will not produce the same results.
• Nondairy milk:Use whichever variety you prefer.
• Vanilla extract:Rounds out the almond flavor. Pure vanilla is lovely, but use what you have and can afford.
• Almond extract:Gives the tart its pronounced almond flavor.
• Fresh raspberries:Use fresh berries. Frozen raspberries release too much liquid for this tart.
• Optional maple syrup:A light brushing adds a little sheen to the cooled tart.

How to Make the Crustless Frangipane Tart

Note that the complete instructions are also in the recipe card below.

1. Prepare pan and batter.Preheat the oven to 350°F (180°C). Lightly grease or spray a 9-inch (22.5 cm) tart pan. In a large bowl, whisk the almond flour, sugar, tapioca flour, baking powder, and salt. Add the melted vegan butter, nondairy milk, vanilla, and almond extract. Whisk or stir until completely combined. The batter will be thick.

1. Spread batter.Scrape the batter into the prepared pan and spread it evenly, including at the fluted edges.

1. Add the raspberries.Gently press the raspberries into the batter, spacing them across the surface.

1. Bake the tart.Bake for 25 to 30 minutes, until golden brown and the filling is set. Check the berries after 15 to 20 minutes; if their tips are getting too dark, loosely cover the tart with foil for the remaining baking time.

1. Cool. Transfer the pan to a cooling rack and cool completely. If desired, lightly brush the top with maple syrup.

1. Slice and serve.Remove the cooled tart from a removable-bottom pan, or serve it directly from a pie plate or other baking dish. Slice into wedges to serve.

Taste and Texture

Sweet almond flavor is the heart of this tart, with vanilla in the background and tart, juicy raspberries throughout. The filling bakes into a moist, tender, cake-like center with golden edges. Without a pastry shell, every bite is almond filling and fruit.

Storage

• Room Temperature:Store in a covered cake or pie keeper at cool room temperature for up to 1 day.
• Refrigerator:Store loosely covered in the refrigerator for up to 3 days.

Serving Suggestions

Serve the tart plain to enjoy the almond filling and fruit, or add your go-to dairy-free accompaniment. A spoonful of nondairy whipped cream or a scoop of vegan vanilla ice cream would be lovely alongside a slice.

For a plain finish, I like a light brushing of melted apple jelly or maple syrup on the cooled tart. It gives the surface a little sheen worthy of a French patisserie. Alternatively, sprinkle the cooled tart with confectioners sugar / icing sugar.

Flavor Variations

Use fresh blueberries or blackberries in place of the raspberries, distributing them across the almond batter.

Try slices of fresh peach, apricot, or plum in place of the raspberries for a seasonal almond tart.

Use slices of pear, or diced apples, in place of the raspberries. I have not tried canned pears myself, but one reader reported having success with them, along with omitting the almond extract.

Replace the fruit with 2/3 cup dark chocolate chips, or sprinkle 2 to 3 tablespoons of dark miniature chocolate chips or chopped chocolate on top of the tart dessert (especially wonderful with raspberries or pears).

Tips for Success

• Use finely milled almond flour.It is the reliable choice for the tender filling.
• Choose stick-style vegan butter.Tub-style spreads contain more water and will not give the same results.
• Spread the batter evenly.Give the edges the same attention as the center, especially in a fluted pan. Thin edges can brown before the filling is finished baking.
• Keep an eye on the berries.Check after 15 to 20 minutes and loosely cover the tart with foil if the raspberry tips are getting too dark.
• Cool completely.Let the tart cool on a rack before removing it from the pan and slicing.

Ingredient Substitutions

• Granulated sugar:Use an equal amount of regular granulated sugar in place of the natural cane sugar.
• Coconut sugar:Use an equal amount. Expect a darker tart with a slight molasses flavor.
• Granulated sugar-free sweetener:Choose a product marked as suitable for baking and use the amount equivalent to the sugar in the recipe, following the product’s conversion directions. The raspberries and other ingredients still contribute naturally occurring sugars.
• Tapioca flour:I have only tested the tart with tapioca flour. I suggest an equal amount of arrowroot starch, potato starch, or cornstarch as an alternative, but I have not tested those swaps. Cornstarch makes the tart no longer grain-free.
• Nondairy milk:Use any variety you prefer, keeping the amount the same.

Frequently Asked Questions

Frangipane is a sweet nut-based pastry filling, commonly made with ground almonds, butter, sugar, and eggs. It is often spread in a tart shell and baked with fruit. My version is egg-free and dairy-free, and it bakes directly in the pan without a crust.

I suggest using fresh raspberries. Frozen raspberries leak liquid as they bake and do not work well in this tart.

A removable bottom makes it straightforward to transfer the cooled tart to a serving plate, but it is optional. A plain 9-inch tart pan, 9-inch pie plate, or 9-inch square baking pan also works. Serve the tart directly from a pan without a removable bottom.

Yes. The almond batter is thick and needs to be spread into the pan. Take care to make an even layer all the way to the edges before pressing in the fruit.

Almond extract gives the tart a more pronounced almond flavor. I have not tried omitting it, but one reader reported enjoying the tart without it, using canned pears for the fruit.