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Raspberry Almond Tart

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A delicate and elegant tart featuring a buttery almond crust filled with a sweet almond cream and topped with fresh, juicy raspberries.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, chilled and cubed
  • 1 large egg yolk
  • 2 tbsp cold water
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup almond flour
  • 1/2 tsp almond extract
  • 1 pint fresh raspberries
  • 2 tbsp apricot jam, warmed (optional, for glaze)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a food processor, combine flour and powdered sugar for the crust. Add chilled butter and pulse until crumbly.
  3. Add egg yolk and cold water; pulse until dough forms. Wrap in plastic wrap and chill for 30 minutes.
  4. Roll out the dough and press into a 9-inch tart pan. Prick the base with a fork, line with parchment, and fill with pie weights. Blind bake for 15 minutes. Remove weights and bake for 5 more minutes.
  5. In a bowl, cream together softened butter and granulated sugar until fluffy. Beat in the egg, almond flour, and almond extract.
  6. Spread almond filling evenly over the baked crust. Arrange raspberries on top.
  7. Bake for 25–30 minutes, until golden and set. Cool completely.
  8. Optional: Brush raspberries with warmed apricot jam for shine.
  9. Dust with powdered sugar before serving, if desired.

Notes

  • You can substitute frozen raspberries, but thaw and drain well before using.
  • For a richer almond flavor, toast almond flour lightly before mixing into the filling.
  • The tart can be made a day ahead and stored in the refrigerator.

Nutrition

Keywords: raspberry almond tart, almond dessert, french tart recipe, raspberry dessert

Find it online: https://recipesfoodeasy.com/raspberry-almond-tart/