Why You’ll Love This Recipe
This tart is the perfect balance of flavor and texture. The tender almond filling (frangipane) is rich and subtly sweet, pairing perfectly with the tartness of fresh raspberries. The golden crust adds a crisp contrast that holds everything together. It looks stunning, tastes even better, and is surprisingly simple to make with a few key ingredients. You can even prepare parts of it ahead of time for stress-free entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
- All-purpose flour
- Granulated sugar
- Salt
- Unsalted butter (cold and cubed)
- Egg yolk
- Ice water
For the almond filling (frangipane):
- Unsalted butter (softened)
- Granulated sugar
- Egg
- Almond flour (or finely ground blanched almonds)
- All-purpose flour
- Almond extract
- Salt
For the topping:
- Fresh raspberries
- Sliced almonds (optional)
- Powdered sugar (for dusting, optional)
Directions
- Make the crust:
In a food processor or mixing bowl, combine flour, sugar, and salt. Add cold butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs. Add egg yolk and ice water, mixing just until the dough comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes. - Prepare the tart shell:
Roll out chilled dough on a lightly floured surface and press into a 9-inch tart pan. Trim edges and prick the bottom with a fork. Chill again for 15 minutes while you preheat the oven to 375°F (190°C).
Line the crust with parchment paper and fill with pie weights. Blind bake for 15 minutes, remove weights and parchment, then bake for another 5–7 minutes until lightly golden. Let cool slightly. - Make the almond filling:
In a bowl, cream together softened butter and sugar until light. Add the egg and beat well. Stir in almond flour, all-purpose flour, almond extract, and salt until combined. - Assemble the tart:
Spread the almond filling evenly into the cooled crust. Press raspberries gently into the frangipane, spacing evenly. Optionally sprinkle with sliced almonds. - Bake:
Bake at 350°F (175°C) for 30–35 minutes, or until the filling is puffed and golden and a toothpick comes out clean. Let cool completely. - Finish:
Dust with powdered sugar before serving, if desired.
Servings and timing
This tart serves 8–10 people. Prep time is about 30 minutes, chill time is 30 minutes, and bake time is approximately 40–45 minutes.
Variations
- Mixed Berry Tart: Combine raspberries with blueberries or blackberries for added color and flavor.
- Chocolate Twist: Spread a thin layer of melted dark chocolate on the crust before adding the almond filling.
- Gluten-Free Version: Use a gluten-free tart crust and almond flour for the filling.
- Citrus Zest: Add a bit of orange or lemon zest to the almond filling for a fresh citrus note.
- Jam Layer: Spread raspberry jam on the crust before adding the almond filling for extra fruitiness.
Storage/Reheating
Store leftover tart in an airtight container in the refrigerator for up to 4 days. To serve warm, reheat slices in a 300°F (150°C) oven for 5–10 minutes. You can also freeze the fully baked tart (wrapped tightly) for up to 1 month. Thaw in the refrigerator overnight and reheat before serving.
FAQs
Can I use frozen raspberries?
Yes, but don’t thaw them first—add directly to the tart to prevent excess moisture.
What is frangipane?
Frangipane is a soft almond filling made from butter, sugar, eggs, and ground almonds. It bakes into a moist, cake-like texture.
Can I make the tart dough ahead of time?
Absolutely. The dough can be made and refrigerated up to 2 days in advance or frozen for up to a month.
Can I use store-bought crust?
Yes, a pre-made tart shell or pie crust can save time. Just blind bake it before filling.
How do I know when the tart is done?
The filling should be golden and puffed, and a toothpick inserted in the center should come out clean.
Can I add more fruit on top after baking?
Yes, you can top the cooled tart with fresh berries for a decorative finish.
Is this tart very sweet?
No, it has a balanced sweetness, thanks to the tart raspberries and mild almond filling.
Can I use other nuts?
Yes, ground hazelnuts or pistachios can be used in place of almond flour for a different flavor.
Should I serve this warm or chilled?
It’s delicious either way! Serve warm for a comforting dessert or chilled for a more refreshing bite.
Can I add whipped cream or ice cream?
Yes, a dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with this tart.
Conclusion
Raspberry almond tart is a stunning and flavorful dessert that’s sure to impress both visually and with every bite. The combination of buttery crust, rich almond filling, and juicy raspberries creates a perfect harmony of taste and texture. Elegant yet approachable, this tart is a must-bake for any occasion where you want to serve something truly special.
PrintRaspberry Almond Tart
Raspberry almond tart is an elegant dessert made with a buttery crust, rich almond frangipane filling, and juicy fresh raspberries. It’s a perfect balance of nutty sweetness and fruity brightness, ideal for special occasions or casual entertaining.
- Prep Time: 30 minutes
- Cook Time: 40–45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 1 tart (8–10 servings)
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
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Instructions
- In a food processor, combine flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs. Add egg yolk and ice water gradually, pulsing until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.,Roll out the chilled dough and press into a 9-inch tart pan. Trim edges and prick the bottom with a fork. Chill for 15 more minutes. Preheat oven to 375°F (190°C).,Line crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake 5–7 more minutes until lightly golden. Let cool.,To make the filling, cream butter and sugar until fluffy. Add egg and beat until smooth. Stir in almond flour, all-purpose flour, almond extract, and salt until combined.,Spread the filling evenly into the cooled crust. Gently press raspberries into the frangipane and sprinkle with sliced almonds if using.,Bake at 350°F (175°C) for 30–35 minutes, or until puffed and golden. Cool completely.,Dust with powdered sugar before serving, if desired.
Notes
Use frozen raspberries straight from the freezer to avoid excess liquid.,You can blind bake the crust up to 1 day in advance.,To save time, use a pre-made tart crust.,For an extra fruit boost, spread raspberry jam over the crust before adding the frangipane.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 90mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
