These buttery little beauties scream summer, sparkle with berries, and yes—smuggle in marzipan like it’s top-secret almond contraband. Blueberry Raspberry Marzipan Tartlets are a beautiful way to show off seasonal berry bounty.
First, let’s get down to the crust. For six tartlets, mix flour, butter, sugar, and egg yolks until the dough feels like a dream. Press that dough into tartlet pans and blind bake them.
What is blind baking, you ask?
No, it doesn’t involve a blindfold (although that could make things exciting). Blind baking simply means baking the crust without the filling. It’s an important step in making these Blueberry Raspberry Marzipan Tartlets. You line it with parchment, weigh it down with beans or pie weights, and pop it in the oven. This keeps the crust crisp—not soggy. We do not do soggy around here.
Once those shells come out, it’s time to fill them with magic. It’s the next step to Blueberry Raspberry Marzipan Tartlets heaven. That magic? A rich mixture of crème fraîche, a single egg, a sprinkle of sugar, and grated marzipan. Marzipan is basically almond candy paste, and if you haven’t baked with it yet, prepare to fall in love. Store-bought is fine. However, it is expensive. Consequently, I have included a recipe for homemade marzipan below, a much cheaper option.
Pour that creamy mixture into each crust and bake again. The result is a warm, golden filling that tastes like summer got a European pastry degree. The marzipan melts. The filling will caramelize. Your kitchen smells like a Parisian café.
Now comes the fun part. Cool your tartlets for 10 to 15 minutes—just enough so they don’t melt the berries. Then, arrange a patriotic pile of fresh blueberries and raspberries on top.
These Blueberry Raspberry Marzipan Tartlets are a July 4th showstopper. It’s red, white(ish), and blue. Furthermore, it’s elegant, festive, and totally irresistible.
So grab your berries, your marzipan, and maybe a little fan for your oven-heated kitchen. This dessert is the sweet, festive treat your summer deserves. Fireworks optional—but strongly encouraged.
Blueberry Raspberry Marzipan Tartlets
Ingredients
- 2 cups all-purpose flour
- 4 tablespoons sugar divided
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 2 egg yolks
- 1/4 cup cold water
- 1 + 1/4 cup grated marzipan
- 1 cup crème fraîche
- 1 egg
- 1 + 3/4 cups fresh blueberries
- 1 + 1/2 cups fresh raspberries
Instructions
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Preheat oven to 350°F
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Grease and flour six 4 + 1/2” Tartlet pans.
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Whisk together the flour, sugar, and salt.
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Cut the butter into pieces.
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Knead the butter and egg yolks into the dry ingredients.
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Knead in the water 1 tablespoon at a time until an elastic dough forms.
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Divide the dough into 6 equal pieces.
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Roll each piece out on a lightly floured surface into a 5” circle.
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Press into the tartlet pans.
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Line the bottoms with parchment paper. Add pie weights on top.
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Pre-bake in the oven for 10 minutes.
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Whisk together the egg, Crème Fraîche, and the remaining tablespoon of sugar.
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Whisk in the grated marzipan.
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Remove the pie weights and parchment paper from the shells.
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Spread the mixture out into the tart shells.
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Bake for 15 minutes at 350°F
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Cool the tartlets for 10 minutes.
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De-pan and transfer to a serving plate.
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Arrange the berries on top and serve.
Homemade Marzipan Recipe
Ingredients
- 3/4 cup blanched ground almonds**
- 3/4 cup powdered sugar
- 1 teaspoon pure almond extract
- 1/2 teaspoon rosewater
- 1 tablespoon egg white
- Light corn syrup and extra powdered sugar to adjust consistency if needed
- ** Blanching almonds Instructions below
Instructions
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If you are using almond flour, skip the next two steps.
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**To blanch raw almonds, boil them for one minute. Rinse immediately in a colander with cold water. Squeeze the skins off with your fingers. They will slip off easily.
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Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.
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Add the almond flour and powdered sugar to the food processor and pulse until combined. I like to take out the blade and use a whisk to break up any lumps. Replace the blade and pulse a few more times.
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Add the pure almond extract and the rosewater and pulse until combined.
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Add the egg white and pulse until the mixture becomes smooth.
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Remove the mixture from the processor. If it is too wet and sticky, sprinkle powdered sugar over the mixture a little at a time. Knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
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Wrap tightly in plastic cling film. Store in a ziplock bag.
So, do you like these Blueberry Raspberry Marzipan Tartlets? Then also check out some of these other delicious recipes:
BLUEBERRY PISTACHIO STREUSEL TART
APRICOT FLOWER TARTLETS
