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–+ servings
Raspberry Almond Tart

Indulge in a Raspberry Almond Tart That’s Pure Bliss

A Raspberry Almond Tart that combines the tartness of fresh raspberries with the rich flavor of almonds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Can swap with a gluten-free blend if needed.
  • ¼ cup Powdered Sugar Granulated sugar can work in a pinch.
  • ¼ teaspoon Salt Enhances flavors.
  • ½ cup Unsalted Butter (cold, cut into cubes) Margarine or plant-based butter works as a substitute.
  • 1 large Egg Yolk Omit or use a flaxseed egg for a vegan option.
  • as needed tablespoons Cold Water Helps bring dough together.
For the Almond Cream Filling
  • ½ cup Unsalted Butter (softened) Can replace with margarine or vegan butter.
  • ½ cup Granulated Sugar Consider coconut sugar for a less refined alternative.
  • 2 large Large Eggs Substitute with flax eggs for vegan recipes.
  • 1 teaspoon Almond Extract Use vanilla extract if desired.
  • 1 cup Almond Flour Can swap with finely ground cashew flour.
For the Topping
  • 2 cups Fresh Raspberries Feel free to use strawberries or blackberries instead.
  • as needed tablespoons Powdered Sugar (for dusting, optional) Adds a nice touch for presentation.
  • ¼ cup Sliced Almonds (for garnish, optional) Replace with chopped walnuts or pecans if you wish.

Equipment

  • 9-inch tart pan
  • mixing bowls
  • whisk
  • pastry cutter
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the all-purpose flour, powdered sugar, and salt until well blended.
  3. Stir in the egg yolk and gradually add cold water, one tablespoon at a time, mixing gently until the dough holds together easily.
  4. In another bowl, beat the softened butter and granulated sugar together until light and fluffy.
  5. Once chilled, roll out the dough to fit a 9-inch tart pan and transfer the dough to the pan.
  6. Pour the almond cream filling into the prepared tart crust, spreading it evenly.
  7. Top the filled tart with fresh raspberries, pressing them slightly into the almond cream filling.
  8. Bake for 30–35 minutes, until the filling is set and the top is lightly golden.
  9. Let it cool in the pan for about 10 minutes, then cool completely on a wire rack.
  10. Dust with powdered sugar and sprinkle with sliced almonds before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Use fresh raspberries for the best flavor. Make the tart a day in advance for improved taste.

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