Raspberry Almond Tart Recipe

This elegant Raspberry Almond Tart features a buttery crust, creamy almond frangipane, and juicy fresh raspberries. It’s a show-stopping dessert that’s surprisingly easy to make, perfect for brunches, holidays, or special dinners.

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Course: Brunch, Dessert

Cuisine: American, French-Inspired

Prep Time: 30

Cook Time: 40

Chill Time: 1

Total Time: 2 10

Servings: slices

Calories: 410kcal

Cost: $10–12

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition