If you’re craving a sweet, indulgent treat with a perfect balance of flavors, look no further than this Raspberry Almond Tart. Whether you’re preparing for a special event or simply indulging in a weekend baking project, this tart promises a crisp, buttery crust filled with rich, nutty frangipane and fresh raspberries. The combination of textures and flavors makes it a standout dessert that’s sure to impress.
What is a Raspberry Almond Tart?
A Raspberry Almond Tart is a decadent dessert featuring a crisp, buttery tart shell filled with a smooth almond-based frangipane (a creamy almond filling) and topped with sweet raspberries. The layers are complemented by the delicate crunch of sliced almonds, adding an extra element of texture. It’s not only delicious but visually stunning, making it the perfect showstopper for any gathering.
Origin of the Raspberry Almond Tart
The origins of almond-based desserts can be traced back to European bakeries, particularly in France and Italy, where almond flour is a staple in many pastries. The combination of almonds and berries, however, became popular later, especially in French patisserie. The raspberry almond tart is a modern interpretation of these traditional French and Italian influences, bringing together the tangy sweetness of raspberries with the rich nuttiness of almonds.
Ingredients with Quantities For Raspberry Almond Tart
To create a Raspberry Almond Tart, you’ll need the following ingredients:
Press-In Crust:
- 1½ cups (180g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ½ tsp salt
- ½ cup (115g) cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tbsp ice water (if needed)
Frangipane Filling:
- 1 cup (100g) almond flour
- ½ cup (115g) softened unsalted butter
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
Raspberry Layer:
- ½ cup raspberry preserves (seedless recommended)
- 1½ cups fresh or frozen raspberries
- 2 tbsp sliced almonds (for topping)
Step-by-Step Directions and Preparation Method Of Raspberry Almond Tart
1: Prepare the Crust
- In a food processor, pulse together the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse sand.
- Add the egg yolk and pulse until the dough starts to come together. If it’s too dry, add 1 tbsp of ice water at a time.
- Press the dough into a 9-inch tart pan with a removable bottom. Ensure that the base and sides are evenly covered.
- Freeze the crust for at least 30 minutes to ensure it holds its shape during baking.
2: Pre-Bake the Crust
- Preheat your oven to 375°F (190°C).
- Line the chilled crust with parchment paper and fill it with pie weights or dried beans to keep it from puffing up.
- Bake the crust for 15 minutes. After 15 minutes, remove the pie weights and parchment paper. Continue to bake for another 5–7 minutes or until golden.
- Let the crust cool slightly while you prepare the filling.
3: Assemble the Layers
- Spread a thin layer of raspberry preserves evenly over the cooled tart crust. Place the tart back in the freezer for 10 minutes to set the preserves, which will prevent them from mixing with the frangipane during baking.
- Make the Frangipane: Beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract and almond extract. Once smooth, fold in the almond flour.
- Pour the frangipane mixture over the raspberry preserves and smooth the top with a spatula.
4: Add Berries & Bake
- Gently press the raspberries into the frangipane, cut side down, arranging them in a decorative pattern.
- Sprinkle the sliced almonds around the edges of the tart for added texture.
- Bake the tart for 30–35 minutes until the frangipane is golden and set. If a toothpick inserted into the filling comes out clean, it’s ready.
- Allow the tart to cool completely before removing it from the pan.
Pro Tips & Variations
- Gluten-Free Option: You can easily make this tart gluten-free by substituting the all-purpose flour in the crust with almond flour. Add a pinch of xanthan gum to help bind the dough.
- Flavor Boost: If you’d like to add a zesty flavor to the frangipane, mix in 1 tsp of lemon zest. The citrus notes will enhance the almond flavor and brighten the overall tart.
- Decorative Twist: After baking, dust the top of the tart with powdered sugar to give it an elegant finish. Alternatively, arrange the raspberries in concentric circles for a striking presentation.
- Make-Ahead: This tart can be frozen before baking. If you choose to freeze it, simply bake it from frozen, adding an additional 5–8 minutes to the baking time.
Why This Recipe Works
The press-in crust method is not only easy but ensures that the tart has a crumbly, crisp texture without the hassle of rolling dough. Freezing the raspberry layer before adding the frangipane prevents sogginess and keeps the layers intact. The combination of raspberries and almonds creates a delightful contrast of tangy and nutty flavors, making each bite incredibly satisfying. The result is a beautiful, rich, and flavorful tart that’s perfect for any occasion.
FAQs About Raspberry Almond Tart
Q: Can I use frozen raspberries for this recipe?
A: Yes! Frozen raspberries work perfectly well. Just make sure to thaw them and pat them dry before using to avoid excess moisture that could affect the texture of your tart.
Q: My frangipane sank into the crust. Why did that happen?
A: The most common reason for sinking frangipane is overmixing. When you mix the filling, do so just until combined. Overmixing incorporates too much air into the batter, which can cause it to sink as it bakes.
Q: How should I store leftovers?
A: Leftovers can be covered and refrigerated for up to 3 days. For the best texture, reheat individual slices for a few minutes in the oven before serving to restore some of the tart’s fresh-baked quality.
Serving Suggestions
- Serve the tart with a drizzle of vanilla crème anglaise or a dollop of whipped mascarpone for an added layer of richness.
- Pair it with a glass of sparkling rosé or a cup of Earl Grey tea for a sophisticated and indulgent dessert experience.
Conclusion: Enjoying Raspberry Almond Tart
This Raspberry Almond Tart is a perfect example of how simple ingredients can create something extraordinary. The buttery crust, creamy frangipane, and vibrant raspberries come together in a delightful harmony of flavors and textures. Whether you’re making it for a special occasion or as a treat for yourself, this tart is sure to become a favorite in your baking repertoire. It’s an elegant dessert that combines the warmth of almond with the freshness of raspberries, making it ideal for any celebration or casual gathering. Try this recipe today, and elevate your dessert game!
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Raspberry Almond Tart Recipe: A Delightful Dessert for Every Occasion
- Total Time: 50 minutes
- Diet: Vegetarian
Description
A Raspberry Almond Tart is a decadent dessert featuring a crisp, buttery tart shell filled with a smooth almond-based frangipane (a creamy almond filling) and topped with sweet raspberries. The layers are complemented by the delicate crunch of sliced almonds, adding an extra element of texture. It’s not only delicious but visually stunning, making it the perfect showstopper for any gathering.
Ingredients
Press-In Crust:
-
1½ cups (180g) all-purpose flour
-
¼ cup (50g) granulated sugar
-
½ tsp salt
-
½ cup (115g) cold unsalted butter, cubed
-
1 large egg yolk
-
1–2 tbsp ice water (if needed)
Frangipane Filling:
-
1 cup (100g) almond flour
-
½ cup (115g) softened unsalted butter
-
½ cup (100g) granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
½ tsp almond extract
Raspberry Layer:
-
½ cup raspberry preserves (seedless recommended)
-
1½ cups fresh or frozen raspberries
-
2 tbsp sliced almonds (for topping)
Instructions
Step 1: Prepare the Crust
-
In a food processor, pulse together the flour, sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse sand.
-
Add the egg yolk and pulse until the dough starts to come together. If it’s too dry, add 1 tbsp of ice water at a time.
-
Press the dough into a 9-inch tart pan with a removable bottom. Ensure that the base and sides are evenly covered.
-
Freeze the crust for at least 30 minutes to ensure it holds its shape during baking.
Step 2: Pre-Bake the Crust
-
Preheat your oven to 375°F (190°C).
-
Line the chilled crust with parchment paper and fill it with pie weights or dried beans to keep it from puffing up.
-
Bake the crust for 15 minutes. After 15 minutes, remove the pie weights and parchment paper. Continue to bake for another 5–7 minutes or until golden.
-
Let the crust cool slightly while you prepare the filling.
Step 3: Assemble the Layers
-
Spread a thin layer of raspberry preserves evenly over the cooled tart crust. Place the tart back in the freezer for 10 minutes to set the preserves, which will prevent them from mixing with the frangipane during baking.
-
Make the Frangipane: Beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract and almond extract. Once smooth, fold in the almond flour.
-
Pour the frangipane mixture over the raspberry preserves and smooth the top with a spatula.
Step 4: Add Berries & Bake
-
Gently press the raspberries into the frangipane, cut side down, arranging them in a decorative pattern.
-
Sprinkle the sliced almonds around the edges of the tart for added texture.
-
Bake the tart for 30–35 minutes until the frangipane is golden and set. If a toothpick inserted into the filling comes out clean, it’s ready.
-
Allow the tart to cool completely before removing it from the pan.
Notes
This Raspberry Almond Tart is perfect for brunches, tea parties, or special occasions. You can swap raspberries for other berries like blackberries or blueberries for a fun twist. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Raspberry Almond Tart Recipe