Dessert

Raspberry Almond Tart Recipe

ByHarper Ellington January 22, 2026January 22, 2026

Introduction

Raspberry Almond Tart is a delicious and elegant dessert featuring a buttery almond crust filled with fresh raspberries and a rich almond cream. Perfect for special occasions or a delightful treat any time of year, this tart combines nutty and tart flavors beautifully.

A small tart with three visible layers sits on a white plate over a white marbled surface. The bottom layer is a golden-brown, crumbly pastry crust with scalloped edges. The middle layer is creamy and pale beige, smooth and thick filling. On top, there are bright red raspberries arranged closely together, each raspberry textured with small seeds and covered lightly with powdered sugar. Scattered almond slices add a light beige contrast among the raspberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Almond Crust:

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup unsalted butter (cold, cut into cubes)
1 large egg yolk
2 tablespoons cold water (as needed)

For the Almond Cream Filling:

1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
2 large eggs
1 teaspoon almond extract
1 cup almond flour
1/4 teaspoon salt

For the Topping:

1 1/2 cups fresh raspberries
Powdered sugar (for dusting, optional)
Sliced almonds (for garnish, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter cubes and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 3: In a medium bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the almond extract, almond flour, and salt until well combined.
Step 4: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Pour the almond cream filling into the prepared crust and spread it evenly. Gently place the fresh raspberries on top of the almond cream filling, pressing them slightly into the mixture.
Step 5: Bake in the preheated oven for 30–35 minutes, or until the almond cream is set and lightly golden. The raspberries should be soft but not bursting. Allow the tart to cool in the pan for about 10 minutes, then carefully remove it from the tart pan and let it cool completely on a wire rack.
Step 6: Before serving, dust the top with powdered sugar and garnish with sliced almonds if desired. Slice and serve at room temperature or slightly chilled.

Tips & Variations

Substitute raspberries with strawberries, blueberries, or mixed berries for a different flavor profile.
Add lemon or orange zest into the almond cream for a refreshing citrus twist.
Use a gluten-free flour blend instead of all-purpose flour to make the tart gluten-free.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for best flavor. You can reheat slices in a low oven (around 300°F) for 5–10 minutes if desired, but it is also delicious served chilled.

How to Serve

A small tart with a golden-brown crust forming the base and sides, filled with a smooth cream layer that is pale yellow. On top, there is a thick layer of bright red raspberries arranged close together, each showing its delicate texture. Scattered thin beige almond slices lie over the raspberries, adding some light contrast. The tart sits on a white plate with a subtle beige rim, placed on a white marbled textured surface with a dusting of white powdered sugar around it, enhancing the fresh and sweet look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Fresh raspberries are best as they hold their shape and texture better, but you can use frozen raspberries if fresh aren’t available. Thaw and drain them well before adding to avoid excess moisture.

Is it possible to make this tart ahead of time?

Yes, you can prepare the tart a day in advance. Store it in the refrigerator and add the powdered sugar and sliced almonds just before serving for the freshest look.