Almond Raspberry Tart

Almond Raspberry Tart is a delectable dessert with a almond crust, luscious raspberry filling, and a delightful frangipane layer.

A delight to the senses, an Almond Raspberry Tart artfully marries the nutty flavors of almonds with the tartness of fresh raspberries. Encased in a crumbly, buttery shortcrust pastry, the foundation of this dessert sets the stage for the layers that follow. Upon this base lies a generous spread of smooth almond cream, also known as frangipane, which brings a soft, sweet contrast to the crispiness of the pastry.

Tucked into the luxurious frangipane are luscious, ripe raspberries that burst with juiciness in each bite. The raspberries also offer a visually stunning element, with their bright red jewels peeking out from the golden almond filling.

After baking to perfection, the tart is finished with a light dusting of powdered sugar. The result is an elegant and balanced dessert that features the harmonious combination of flavors and textures—with the creamy almonds, the sharpness of the raspberries, and the crisp pastry all playing their roles impeccably.

Whether served as a sophisticated end to a meal or as a sumptuous treat with afternoon tea, the Almond Raspberry Tart is a true celebration of flavor that can turn any occasion into a special one. Its presentation is as pleasing to the eye as its taste is to the palate, making this tart a versatile choice for bakers looking to impress.

VIDEO

INGREDIENTS YOU NEED

Crust:

1 cup all purpose flour OR 1:1 gluten free flour with xanthan gum
1/2 cup almond flour
2 tbsp sugar
1/2 tsp salt
8 tbsp unsalted butter cold and cubed
2 large egg yolks
1 tbsp cold water

Filling:

1/4 cup unsalted butter room temperature
1/2 cup sugar
1 cup almond flour
2 tbsp all purpose flour OR 1:1 gluten free flour with xanthan gum
1/4 tsp salt
2 large eggs
1 tsp almond extract
1 tsp vanilla extract
1 pint fresh raspberries

Instructions To Make

Crust:

Preheat your oven to 375 degrees F, spray a tart pan with non stick spray. Set aside.
In a food processor, pulse your flour, almond flours, sugar and salt in a food processor work bowl until combined, about 30 seconds. Scatter the butter over the flour mixture and pulse another 15 seconds or so until crumbly.
Whisk your egg yolks with the water and pour into the food processor. Pulse a few seconds, just until the dough forms larger crumbs.
Place your crust in to your prepared tart pan. Press the dough evenly into bottom and up the sides of the pan. Prick dough all over with a fork. Place the pan in the freezer for 15 minutes.
Then, place your tart pan on a cookie sheet and bake until the edges are set and lightly golden, 10-15 minutes. Allow crust to cool.

Filling:

Reduce your oven temperature to 350 degrees F.
Place your butter, sugar, flours and salt in the food processor and pulse until blended. Add in your eggs, almond extract, and vanilla extract. Process until completely smooth and creamy, about 45 seconds.
Scrape the filling into your baked crust, smoothing with a spatula. Top with your raspberries. Bake until the top is puffed and golden, about 35-40 minutes.
Once cooled completely, dust the top of your tart with powdered sugar. Slice and enjoy!