Raspberry Almond Tart
This tart is an easy raspberry dessert that doesn’t require advanced baking skills. With just a few pantry staples and fresh raspberries, you can create something that looks and tastes like it came from a patisserie.
Equipment
- 9-inch tart pan with removable bottom
- Mixing Bowls
- Hand mixer or stand mixer
- Pastry cutter or fork
- Measuring cups and spoons
- Spatula
- Small saucepan & brush
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter cold and cubed
- 1 large egg yolk
- 1 –2 tablespoons cold water
For the Almond Filling:
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup almond flour
- 2 tablespoons all-purpose flour
For the Topping:
- 1 ½ cups fresh raspberries
- 1 –2 tablespoons apricot jam for glazing
- Sliced almonds for garnish (optional)
Instructions
Make the Crust
- In a medium bowl, whisk together flour, sugar, and salt.
- Add cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until it looks like coarse crumbs.
- Pro tip: Keep the butter cold! This helps make the crust flaky and tender.
- Stir in the egg yolk and cold water, 1 tablespoon at a time, until the dough comes together. It should hold when pressed but not be sticky.
- Shape the dough into a disk, wrap it in plastic, and chill in the fridge for at least 30 minutes.
Prepare the Almond Filling
- In a large bowl, cream the softened butter and sugar together until light and fluffy using a hand mixer or stand mixer.
- Beat in the egg, then add vanilla and almond extract. Mix until smooth.
- Gently fold in the almond flour and all-purpose flour until fully incorporated.
- Pro tip: Don’t overmix here—folding gently keeps the filling tender.
Assemble the Tart
- Preheat your oven to 350°F (175°C).
- Roll out the chilled crust on a lightly floured surface into a circle slightly larger than your tart pan.
- Carefully transfer the dough to the tart pan, pressing it gently into the bottom and sides. Trim excess edges.
- Spread the almond filling evenly over the crust.
- Arrange fresh raspberries on top in a single layer, gently pressing them into the filling.
Bake the Tart
- Place the tart on the middle rack of the preheated oven.
- Bake for 30–35 minutes, or until the almond filling is set and the crust is golden brown.
- Pro tip: Check halfway through—if the crust edges are browning too fast, cover them with foil to prevent burning.
- Remove from the oven and let it cool completely in the pan before glazing.
Glaze and Garnish
- In a small saucepan, warm apricot jam over low heat until it becomes pourable.
- Brush the jam lightly over the raspberries for a glossy finish.
- Sprinkle with sliced almonds if desired.
Notes
Nutritional Value (per slice, based on 10 servings):
- Calories: ~320 kcal
- Fat: ~20 g
- Saturated Fat: ~8 g
- Carbohydrates: ~33 g
- Sugar: ~18 g
- Protein: ~6 g
- Fiber: ~3 g
- Sodium: ~110 mg