CategoryDesserts
The Raspberry Almond Tart is a delightful French-inspired dessert featuring a buttery almond crust, a sweet raspberry jam filling, and toasted almond slices on top. With a perfect balance of tartness from the raspberries and the nutty richness of almonds, this tart is a showstopper for any occasion.
For the Almond Crust
1 ¼ cups all-purpose flour
½ cup almond flour (finely ground almonds)
⅓ cup granulated sugar
½ tsp salt
½ cup unsalted butter (cold, cut into cubes)
1 egg yolk
1 tbsp cold water
1 tsp vanilla extract
For the Filling
½ cup raspberry jam
1 cup fresh raspberries (for extra texture)
½ tsp almond extract (optional, for a stronger almond flavor)
For the Almond Topping
½ cup sliced almonds
2 tbsp powdered sugar (for dusting)
Make the Almond Crust
1
- Prepare the Dough:
- In a food processor, combine all-purpose flour, almond flour, sugar, and salt.
- Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Bind the Dough:
- Add egg yolk, vanilla extract, and cold water.
- Pulse until the dough just starts to come together (do not overmix).
- Chill the Dough:
- Shape the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
Pre-Bake the Tart Crust
2
- Preheat the Oven:
- Set the oven to 350°F (175°C).
- Roll Out the Dough:
- On a lightly floured surface, roll the dough into a 10-inch circle.
- Carefully transfer to a 9-inch tart pan, pressing it evenly into the edges.
- Blind Bake:
- Prick the crust with a fork, place parchment paper on top, and fill with pie weights or dried beans.
- Bake for 12-15 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
- Let cool slightly.
Assemble the Tart
3
- Spread the Filling:
- Spread raspberry jam evenly over the pre-baked crust.
- Add fresh raspberries for extra texture.
- Add the Almond Topping:
- Sprinkle sliced almonds over the top.
Bake the Tart
4
- Bake Until Golden:
- Bake at 350°F (175°C) for 20-25 minutes, until the almonds are lightly toasted.
- Cool Completely:
- Let the tart cool in the pan before removing.
- Bake at 350°F (175°C) for 20-25 minutes, until the almonds are lightly toasted.
- Let the tart cool in the pan before removing.
Garnish and Serve
5
- Dust with Powdered Sugar:
- Lightly sprinkle with powdered sugar for an elegant finish.
- Slice and Enjoy:
- Serve at room temperature with a dollop of whipped cream or vanilla ice cream.
Pro Tips
6
- For a Crisper Crust: Brush the tart crust with beaten egg white before adding the filling.
- Make It Gluten-Free: Use gluten-free all-purpose flour in place of regular flour.
- Enhance the Flavor: Add a splash of Grand Marnier or orange zest for extra depth.
Ingredients
For the Almond Crust
1 ¼ cups all-purpose flour
½ cup almond flour (finely ground almonds)
⅓ cup granulated sugar
½ tsp salt
½ cup unsalted butter (cold, cut into cubes)
1 egg yolk
1 tbsp cold water
1 tsp vanilla extract
For the Filling
½ cup raspberry jam
1 cup fresh raspberries (for extra texture)
½ tsp almond extract (optional, for a stronger almond flavor)
For the Almond Topping
½ cup sliced almonds
2 tbsp powdered sugar (for dusting)
Directions
Make the Almond Crust
1
- Prepare the Dough:
- In a food processor, combine all-purpose flour, almond flour, sugar, and salt.
- Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Bind the Dough:
- Add egg yolk, vanilla extract, and cold water.
- Pulse until the dough just starts to come together (do not overmix).
- Chill the Dough:
- Shape the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
Pre-Bake the Tart Crust
2
- Preheat the Oven:
- Set the oven to 350°F (175°C).
- Roll Out the Dough:
- On a lightly floured surface, roll the dough into a 10-inch circle.
- Carefully transfer to a 9-inch tart pan, pressing it evenly into the edges.
- Blind Bake:
- Prick the crust with a fork, place parchment paper on top, and fill with pie weights or dried beans.
- Bake for 12-15 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
- Let cool slightly.
Assemble the Tart
3
- Spread the Filling:
- Spread raspberry jam evenly over the pre-baked crust.
- Add fresh raspberries for extra texture.
- Add the Almond Topping:
- Sprinkle sliced almonds over the top.
Bake the Tart
4
- Bake Until Golden:
- Bake at 350°F (175°C) for 20-25 minutes, until the almonds are lightly toasted.
- Cool Completely:
- Let the tart cool in the pan before removing.
- Bake at 350°F (175°C) for 20-25 minutes, until the almonds are lightly toasted.
- Let the tart cool in the pan before removing.
Garnish and Serve
5
- Dust with Powdered Sugar:
- Lightly sprinkle with powdered sugar for an elegant finish.
- Slice and Enjoy:
- Serve at room temperature with a dollop of whipped cream or vanilla ice cream.
Pro Tips
6
- For a Crisper Crust: Brush the tart crust with beaten egg white before adding the filling.
- Make It Gluten-Free: Use gluten-free all-purpose flour in place of regular flour.
- Enhance the Flavor: Add a splash of Grand Marnier or orange zest for extra depth.
Notes
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