There’s something deeply comforting—and dare I say, impressive—about pulling a Raspberry Almond Tart from the oven. It’s the kind of dessert that makes your kitchen smell like a dream and instantly elevates even the most casual get-together. I’ve made this Raspberry Almond Tart more times than I can count, especially when I want to treat friends to something that feels both homey and elegant. The buttery crust holds a tender almond frangipane that’s rich without being heavy, while the raspberries bring that perfect burst of tartness with every bite.
Whether I’m serving it warm with a scoop of vanilla ice cream or simply dusted with powdered sugar, this Raspberry Almond Tart never fails to draw compliments—and the best part? It doesn’t require fancy skills or hard-to-find ingredients, just a little love and your favorite mixing bowl. If you’ve been looking for a go-to dessert that’s both beautiful and doable, let this Raspberry Almond Tart be your new favorite.
Why This Raspberry Almond Tart Is Perfect for Any Season
What I love most about this Raspberry Almond Tart is how it fits every season like it was made just for it. In summer, when raspberries are juicy and bursting with flavor, this tart is the sweetest way to let them shine. During the holidays, the same recipe feels like an elegant centerpiece—something that looks bakery-worthy but comes straight from your oven. The beauty of this Raspberry Almond Tart is in the contrast: the rich almond frangipane brings a warm, nutty depth that hugs the berries in a soft, luxurious layer, while the raspberries keep things fresh and bright.
It’s the kind of dessert that feels both classic and special every single time I make it. I’ve even baked these as mini Raspberry Almond Tarts for dinner parties, and they always disappear fast—guests love how beautiful and personal the individual servings feel. Trust me, once you try this Raspberry Almond Tart, it’ll be one of those recipes you keep coming back to all year long.
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Ingredients
For the Tart Crust:
- All-purpose flour
- Confectioners' sugar
- Salt
- Cold unsalted butter, cubed
- Egg yolk
- Ice water
- Vanilla extract
For the Almond Frangipane Filling:
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Almond flour (or finely ground almonds)
- All-purpose flour
- Vanilla extract
- Almond extract
- Pinch of salt
For the Topping:
- Fresh raspberries
- Raspberry jam (optional, for glazing)
- Sliced almonds
- Confectioners' sugar for dusting
Substitution Tips: For a gluten-free raspberry almond tart, swap the all-purpose flour in the crust with a 1:1 gluten-free baking flour blend. If you can't find almond flour, grind whole blanched almonds in a food processor until fine, but stop before they turn into almond butter.
See recipe card for quantities.
Instructions
Making and Preparing the Butter Crust
Create the foundation of your raspberry almond tart with this perfectly flaky butter crust:
- In a large bowl, whisk together flour, confectioners' sugar, and salt until combined.
- Add cold, cubed butter and work it into the flour mixture using your fingertips or pastry cutter until it resembles coarse breadcrumbs with pea-sized butter pieces.
- Create a well in the center and add egg yolk, vanilla extract, and 2 tablespoons ice water.
- Gently mix with a fork until dough starts coming together, adding remaining water if too dry.
- Turn dough onto clean surface, knead gently until it forms a cohesive ball, then flatten into a disk.
- Wrap in plastic wrap and refrigerate for at least 1 hour for that perfect crispy tart base.
Shaping and Blind Baking the Tart Shell
Transform your chilled dough into a golden, perfectly baked tart shell:
- Roll chilled dough on floured surface into a 12-inch circle.
- Transfer carefully to 9-inch tart pan with removable bottom, pressing gently into corners.
- Trim excess dough leaving ½ inch overhang, then fold inward to create double-thick edge.
- Preheat oven to 375°F (190°C) and line tart shell with parchment paper.
- Fill with pie weights or dried beans to prevent puffing during blind baking.
- Bake for 15 minutes, remove parchment and weights, then continue baking 8-10 minutes until bottom is set.
- Remove from oven and reduce temperature to 350°F (175°C) for final baking.
Creating the Almond Frangipane Filling
While your crust cools, prepare the creamy almond layer that makes this tart special:
- In a medium bowl, cream softened butter and granulated sugar together until light and fluffy (about 3 minutes with electric mixer).
- Beat in eggs one at a time, making sure each is fully incorporated.
- Add vanilla extract and almond extract, mixing until combined.
- Fold in almond flour, all-purpose flour, and salt until mixture is smooth and creamy.
- The frangipane should have a lovely nutty aroma and spreadable consistency.
Final Assembly and Baking
Bring all components together for the stunning finished raspberry almond tart:
- Spread almond frangipane evenly in pre-baked tart shell using an offset spatula.
- Gently press fresh raspberries into the frangipane filling in your preferred pattern - concentric circles for elegance or scattered for rustic charm.
- Sprinkle sliced almonds over the top for extra crunch and visual appeal.
- Bake for 35-40 minutes until frangipane is golden brown and set, and raspberries are softened but holding their shape.
- Cool completely before removing from pan to allow the almond cream to set properly.
- Step 1: Making and Preparing the Butter Crust
Mix and chill a buttery tart dough for a flaky, crisp crust.
- Step 2: Shaping and Blind Baking the Tart Shell
Press dough into tart pan and blind bake until lightly golden.
- Step 3: Creating the Almond Frangipane Filling
Whip up a creamy almond frangipane for the tart’s rich base.
- Step 4: Final Assembly and Baking
Layer frangipane and raspberries, then bake until golden and set.
Hints and Tips for Perfect Results
The key to a perfect raspberry almond tart lies in temperature control. Room temperature butter in your frangipane creates the smoothest texture, while cold butter in the crust gives you those desirable flaky layers. If your raspberries are particularly tart, dust them lightly with sugar before adding to the tart – this helps balance the sweet and tangy flavors beautifully.
For an extra glossy finish, warm 2 tablespoons of raspberry jam with a teaspoon of water, strain out any seeds, and brush this glaze over the warm tart. This professional touch makes your homemade tart look bakery-perfect.
Dietary Benefits & Serving Suggestions
This raspberry almond pastry offers more than just incredible taste. Almonds provide healthy fats, protein, and vitamin E, while raspberries pack antioxidants and fiber. The combination creates a dessert that's indulgent yet offers some nutritional value.
Serve your tart with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. For an elegant brunch presentation, pair thin slices with coffee or Earl Grey tea. The nutty flavor and fruity filling make it an ideal ending to both casual and formal meals.
Recipe Variations & Substitutions
Transform this basic recipe into different seasonal variations. Try a lemon almond tart by replacing raspberries with thin lemon slices and adding lemon zest to the frangipane. For almond tarts with jam, spread a thin layer of your favorite preserves under the frangipane for extra flavor depth.
Create individual tarts using 4-inch tart pans – perfect for portion control and elegant presentation. Reduce baking time to 20-25 minutes for these smaller versions. You can also experiment with mixed berries, using blackberries, blueberries, or strawberries alongside the raspberries.
For those following special diets, this recipe adapts well. Use coconut oil instead of butter for dairy-free needs, or try a combination of almond and coconut flour for different flavor notes.
Essential Equipment
A 9-inch tart pan with removable bottom is ideal for easy removal and professional presentation. A food processor makes quick work of the tart dough, though you can certainly make it by hand. An electric mixer creates the fluffiest frangipane, but again, hand mixing works if needed.
Rolling the dough between parchment papers prevents sticking and makes transfer easier. A bench scraper helps move delicate dough without tearing, and an offset spatula gives you smooth, even frangipane distribution.
Storage Instructions
Store your finished raspberry almond tart covered at room temperature for up to 2 days, or refrigerated for up to 5 days. The flavors actually improve after the first day as they meld together beautifully.
For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. The crust may lose some crispness when frozen, but the flavor remains excellent.
If you want to prep ahead, you can make the tart shell up to 2 days in advance and store it covered at room temperature. The frangipane can also be prepared a day ahead and refrigerated – just bring it to room temperature before using.
The Sweet Secret Behind the Perfect Raspberry Almond Tart Crust
I’ll never forget the first time I baked a Raspberry Almond Tart for my mom’s birthday. It looked beautiful going into the oven—but when I sliced into it, the crust was heartbreakingly soggy. That little mishap taught me a lesson I now hold dear: blind baking is everything. Over the years, I’ve learned that fully setting your crust before adding the almond frangipane makes all the difference. It creates that delicate, buttery shell that stays crisp under the juicy raspberries.
I also learned to choose firm, ruby-red berries instead of the soft ones—they hold up better in the oven and keep the filling from getting too wet. So if there’s one secret I could whisper to anyone making this Raspberry Almond Tart, it’s this: take the time to blind bake and pick your berries with care. It’s a simple step that turns a good tart into an unforgettable one.
FAQ
What is the difference between frangipane and Bakewell tart?
Frangipane is a sweet almond-flavored pastry cream made with ground almonds, butter, eggs, and sugar. A Bakewell tart uses frangipane as its filling but includes a layer of jam beneath it and is often topped with icing or flaked almonds. So, frangipane is an ingredient, while a Bakewell tart is a specific dessert that includes it.
What do Americans call frangipane?
In the U.S., frangipane is usually still called “frangipane,” especially in baking circles or cookbooks influenced by European traditions. However, some might simply refer to it as “almond cream” or “almond filling,” particularly in home baking contexts where the term frangipane is less familiar. It’s more commonly recognized among pastry enthusiasts and professionals.
What does raspberry tart mean in British?
In British English, a raspberry tart refers to a shortcrust pastry shell filled with raspberries—sometimes with custard, jam, or almond cream underneath. It’s a classic British dessert, often served at tea time or as a traditional pudding. The term “tart” simply denotes an open-faced pastry with sweet or savory filling in British cuisine.
What is another name for Almond tart?
Another name for almond tart is frangipane tart, especially when it features the classic almond cream filling. Depending on the variation, it might also be referred to as an almond flan, almond custard tart, or in some cases, a Bakewell tart when raspberry jam and icing are involved. Naming often reflects regional and ingredient variations.
Why You’ll Keep Coming Back to This Raspberry Almond Tart
This Raspberry Almond Tart isn’t just a recipe—it’s one of those timeless desserts that becomes part of your story. Its golden, flaky crust, velvety almond filling, and vibrant raspberry topping come together in a way that’s both nostalgic and fresh, whether you’re baking for a quiet Sunday or a celebratory table. Once you’ve made it, don’t be surprised if it earns a permanent spot in your baking rotation—right alongside favorites like my German Marble Cake or these irresistible Mascarpone Puff Pastry bites. So go ahead—gather your berries, dust off that tart pan, and bake something beautiful. And when you do, I’d love to hear how it turned out—share your version in the comments below!
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Pairing
These are my favorite dishes to serve with this Raspberry Almond Tart recipe:
Raspberry Almond Tart Recipe
Equipment
- 9-inch tart pan With removable bottom
- Rolling pin
- Electric mixer Optional, for frangipane
- Parchment paper For blind baking
- Pie weights or beans For blind baking
- Offset spatula For spreading filling evenly
- Bench scraper Optional, helps with dough
Ingredients
For the Tart Crust
- 1¼ cups all-purpose flour use gluten-free blend if needed
- ¼ cup confectioners’ sugar
- ½ teaspoon salt
- 8 tablespoon unsalted butter cold, cubed
- 1 egg yolk
- 2–3 tablespoon ice water
- 1 teaspoon vanilla extract
For the Almond Frangipane Filling
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 2 large eggs
- 1 cup almond flour or finely ground almonds
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 pinch salt
For the Topping
- 1½ cups fresh raspberries use firm, not overripe
- 2 tablespoon raspberry jam optional, for glaze
- ¼ cup sliced almonds for topping
- 1 tablespoon confectioners’ sugar for dusting
Instructions
- Combine flour, sugar, salt. Cut in butter, mix in yolk, water, vanilla. Chill 1 hr.
- Roll, shape in pan, line with parchment, fill with weights. Bake 15 mins. Remove weights, bake 10 more mins.
- Cream butter and sugar. Add eggs, extracts. Mix in flours and salt.
- Spread filling in crust, top with raspberries and sliced almonds.
- Bake 35–40 mins at 350°F. Cool completely.
- Warm jam, strain, and brush over tart.
- Dust with sugar before serving.
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