Brown Butter & Raspberry Tart with Wildflower Honey Whipped Cream

By Chef Hannah Ziskin

February 9, 2026

Inspired by the now-ubiquitous Princess Cake we serve at Quarter Sheets, this tart celebrates the perfect marriage of almond and raspberry — reimagined in crisp, buttery tart form. It’s an ideal make-ahead dessert for a dinner party. Just be sure to save a slice for the morning, paired with tea or coffee.

We’ve included the flaky pie dough recipe we use at Quarter Sheets, but feel free to substitute a high-quality store-bought crust to simplify the process.

Serves

8-10

In this Recipe

California Native Mountain Wildflower Honey

Peak Season Fruit Box

Ingredients

FLAKY PIE CRUST

All-Purpose Flour2 ¾ cups

Fine Kosher Salt1tsp

Unsalted butter2 sticks, straight from the fridge

Very cold water½ cup

BROWN BUTTER FRANGIPANE

Unsalted butter2 cups

Granulated sugar¾ cup

Vanilla extract or paste1 ¼ tsp

Almond extract¼ tsp

Whole eggs (room temp) 2½ eggs

Almond meal (superfine)1¼ cups

Whole almonds, toasted & cooled 1 cup

Fine kosher salt1 tsp

All-purpose flour ¼ cup

BUILD THE TART

Blind-baked tart shell 1 tart shell

Brown butter frangipane1 batch

Fresh raspberries1 pint

Tart raspberry jam½ cup

Sliced almonds (skin on)¼ cup

Granulated sugar1½ tbsp

FLAMINGO ESTATE WILDFLOWER HONEY WHIPPED CREAM

Heavy whipping cream1 cup

Mascarpone or crème fraîche¼ cup

Wildflower honey¼ cup

Fine kosher salt½ tsp

SEND GROCERY LIST

PRINT GROCERY LIST

Steps

FLAKY PIE CRUST
In a large bowl, whisk together the flour and salt.
Cube butter and toss it through the dry ingredients.Using your hands, flatten each cube into long “ribbons” and pea-sized pieces by squishing them between your fingers.
Transfer the bowl to the fridge and chill for at least 30 minutes.
After chilling, add the cold water and toss to combine, squeezing the mixture together until it forms a shaggy mass. The dough won’t be cohesive, but there should be no dry flour remaining.
Turn the dough onto your countertop and press into a rough rectangle. Perform a letter fold: cut into thirds and stack the pieces. Press out again, cut into thirds, and stack once more. If the dough feels cohesive, stop here. If it still feels messy, perform one additional half fold.
Divide into two 340-gram portions. Wrap tightly in plastic, using the plastic to gently shape each portion into a disc (this makes rolling easier later).
Chill overnight.
BLIND BAKE
You’ll only need one dough round for this recipe. Freeze the other for future use.
On a lightly floured surface, roll the dough into a round about ⅛-inch thick. Transfer to a 10-inch tart shell, leaving about ¼-inch overhang above the rim. Freeze for 30 minutes to 1 hour.
Preheat the oven to 350F while the tart shell freezes
Line the shell with parchment and fill completely with dried beans or rice.
Bake for 1 hour. Remove the parchment and weights, then bake for an additional 10 minutes.
Cool completely before filling with frangipane.
BROWN BUTTER FRANGIPANE
Melt the butter in a light-colored pan over medium heat, whisking occasionally. Once foamy, watch closely as the milk solids turn golden brown and smell nutty. Immediately pour into a bowl—scraping in all the browned bits—to stop the cooking. Cool until solid but pliable.
In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter, sugar, vanilla, and almond extract on medium speed for about 5 minutes, until pale and fluffy. Scrape down the bowl twice during mixing.
Lightly whisk the eggs together. Add in four additions, mixing well after each addition so the mixture doesn’t break.
In a food processor, grind the whole almonds with the flour until finely ground. Transfer to a bowl and whisk together with the almond meal and salt.
Add the almond mixture to the butter mixture and mix on low just until combined.
Use immediately, or refrigerate overnight. If chilling, bring to room temperature before assembling the tart.
BUILD THE TART
Spread one-third of the frangipane (~230 grams) evenly in the bottom of the cooled tart shell.
Tear the raspberries into halves and thirds. Toss gently with the raspberry jam and spread evenly over the frangipane layer.
Spread the remaining frangipane (~500 grams) over the raspberry layer and smooth with an offset spatula.
Sprinkle sliced almonds in a 1½-inch border around the edge of the tart. Sprinkle the granulated sugar evenly over the surface.
Chill for 30–60 minutes while preheating the oven to 350°F.
Bake for 45–55 minutes, until deeply golden brown and firm to the touch.
Cool completely before slicing
Slice into 8 - 10 portions. Serve at room temperature or lightly warmed, with a dollop of Honey Whipped Cream. Tart will keeps well, wrapped, at room temperature for up to 3 days.
FLAMINGO ESTATE WILDFLOWER HONEY WHIPPED CREAM
Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whip to soft peaks.
Keep chilled and serve alongside slices of the tart.