Description

Raspberry Almond Tart is an elegant dessert featuring a buttery almond crust filled with a rich almond cream and topped with fresh raspberries. This tart combines nutty and fruity flavors, making it perfect for special occasions, tea parties, or as a delightful treat any time of the year.

Ingredients

Scale

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

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart.
Prepare the Almond Crust: In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter cubes and cut them into the dry ingredients using 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 to chill.
Prepare the Almond Cream Filling: In a medium bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the almond extract, almond flour, and salt until the mixture is well combined.
Assemble the Tart: 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 crust and spread it evenly. Gently place the fresh raspberries on top of the almond cream, pressing them slightly into the mixture.
Bake the Tart: Bake the tart in the preheated oven for 30–35 minutes, or until the almond cream is set and lightly golden and the raspberries are soft but intact. Remove from the oven and allow it to cool in the pan for 10 minutes, then carefully remove it from the pan and transfer to a wire rack to cool completely.
Serve: Before serving, dust the top with powdered sugar and garnish with sliced almonds if desired. Slice the tart and serve at room temperature or slightly chilled for best flavor.

Notes

You can substitute raspberries with strawberries, blueberries, or mixed berries for a different fruit flavor.
Add lemon or orange zest to the almond cream filling for a citrusy twist.
To make this tart gluten-free, use a gluten-free flour blend in place of all-purpose flour.
Ensure the butter for the crust is cold to achieve a flaky texture.
Do not overbake; the almond cream should be set but moist and the berries soft without bursting.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: French-inspired

Keywords: Raspberry tart, almond tart, almond cream dessert, berry tart recipe, elegant dessert, tea party dessert, fruit tart