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Raspberry Almond Tart

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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.

Ingredients

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Instructions

  1. 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

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