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almond raspberry tart

Almond Raspberry Tart

Samantha
Almond Raspberry Tart is a delectable dessert with a almond crust, luscious raspberry filling, and a delightful frangipane layer.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American, French
Servings 12 servings
Calories 450 kcal

Ingredients
  

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

Topping:

Instructions
 

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!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 38gProtein: 7gFat: 25gFiber: 5gSugar: 19g
Keyword almond raspberry tart, raspberry almond tart, raspberry frangipane tart
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