Oh, you *have* to try this Raspberry Almond Tart! It’s seriously one of my go-to desserts when I want something that looks fancy but is actually pretty simple. The way the crisp, buttery almond crust just melts in your mouth, then you get that smooth, creamy almond filling with the burst of fresh raspberries… it’s just heaven. I remember making this for a book club meeting once, and everyone raved about it! It’s got that perfect balance of sweet, nutty, and tart that just makes you want another slice.
Why You’ll Love This Raspberry Almond Tart
Seriously, this Raspberry Almond Tart is a winner for so many reasons:
- It’s surprisingly easy! Even if you’re not a super experienced baker, you can totally nail this. The steps are straightforward, and the result looks like you spent hours in the kitchen.
- The flavor combo is divine. That nutty almond crust with the sweet, rich almond cream and then those bright, tart raspberries? Perfection! It’s sophisticated but totally crowd-pleasing.
- It looks SO impressive. Pop this on a platter for a dinner party or holiday gathering, and people will think you’re a pastry chef. Those raspberries and almonds on top just make it sing.
- Perfect for any occasion. Whether it’s a casual Sunday dessert or a more formal celebration, this tart always hits the spot. It feels special without being fussy.
Gathering Your Raspberry Almond Tart Ingredients
Alright, let’s get our ducks in a row for this gorgeous Raspberry Almond Tart! Having everything ready makes the whole process so much smoother. You’ll need a few things for the crust, the creamy filling, and of course, that beautiful topping. Don’t worry, most of these are pantry staples, and the special bits are totally worth it!
For the Almond Tart Crust
For our crust, we’re using a mix of all-purpose flour and that lovely almond flour – it really gives it that special nutty flavor and a nice tender bite. You’ll need about 1 1/4 cups of all-purpose flour and 1/2 cup of almond flour. We’ll also grab 1/4 cup of sugar, a pinch of salt, and most importantly, 1/2 cup of cold, unsalted butter that’s been cut into little cubes. Oh, and one egg yolk and a couple of tablespoons of ice water to bring it all together.
For the Rich Almond Cream Filling
Now for the dreamy part – the almond cream! You’ll need 1 cup of heavy cream, which makes it super rich, and another 1/4 cup of sugar. We’ll also use two egg yolks to make it nice and custardy. The real star here is the 1/4 cup of almond paste; it’s what gives this filling that intense, lovely almond flavor. And a teaspoon of vanilla extract to round it all out.
For the Raspberry Topping
For the topping, we’re keeping it simple and fresh! You’ll need about 2 cups of beautiful, ripe fresh raspberries – make sure they’re not too mushy. And to finish it all off, we’ll sprinkle 2 tablespoons of sliced almonds over the top. If you’re feeling fancy, you can even toast those almonds a bit beforehand for extra flavor!
Step-by-Step Guide to Your Raspberry Almond Tart
Alright, let’s get this amazing Raspberry Almond Tart made! It sounds fancy, but trust me, it’s totally doable. Just follow these steps, and you’ll have a showstopper. First, we make that delicious crust, then whip up the creamy filling, assemble it all, and bake it to golden perfection. Don’t rush the cooling part – it’s important!
Preparing the Almond Tart Crust
First things first, let’s make the crust for our Raspberry Almond Tart. Grab a big bowl and whisk together your all-purpose flour, almond flour, sugar, and salt. Then, toss in those cold, cubed butter pieces. Use your fingers, a pastry blender, or even a food processor (if you’re feeling modern!) to cut the butter in until it looks like coarse crumbs. In a little separate bowl, whisk up your egg yolk with the ice water, then pour that into the flour mix. Gently combine everything until it just comes together – don’t overmix! Shape it into a flat disc, wrap it tight in plastic wrap, and pop it in the fridge for at least 30 minutes. This chill time is super important for a flaky crust!
Crafting the Almond Cream Filling
While the dough is chilling, let’s whip up that luscious almond cream. In a bowl, whisk together the heavy cream, sugar, and egg yolks until it’s nice and smooth. In another bowl, take your almond paste and whisk it until it’s smooth and creamy. Then, gradually add that cream mixture to the almond paste, whisking it all together until you have a beautifully combined, smooth filling. Stir in that vanilla extract for extra yumminess.
Assembling and Baking the Raspberry Almond Tart
Okay, time to put it all together! Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out your chilled dough so it fits your 9-inch tart pan. Gently press it into the pan and up the sides. Prick the bottom all over with a fork – this stops it from puffing up too much. Line the shell with parchment paper and fill it with pie weights or dried beans for blind baking. Bake it for about 15 minutes. Then, carefully remove the parchment and weights and bake for another 10-15 minutes until it’s a lovely golden brown. Let that crust cool completely! Once it’s cool, pour in your glorious almond cream filling. Arrange those beautiful fresh raspberries all over the top, and then sprinkle those sliced almonds on there. Pop it back into the oven for about 25-30 minutes, or until the filling is set and just starting to turn golden.
Cooling and Serving Your Masterpiece
Now for the hardest part – waiting! You absolutely *must* let this Raspberry Almond Tart cool completely before you even think about slicing it. This lets the filling set properly so you get those clean, beautiful slices. Trust me, patience here makes all the difference for presentation!
Tips for an Exceptional Raspberry Almond Tart
Want to make your Raspberry Almond Tart absolutely perfect? A few little tricks really elevate it. For starters, toasting those sliced almonds before you sprinkle them on top? HUGE flavor boost! Just a few minutes in a dry pan until they’re fragrant makes a difference. Make sure your butter for the crust is *really* cold – that’s key for a flaky base. And when you’re mixing the almond paste for the filling, don’t skip whisking it smooth first; it helps avoid any lumps. Oh, and if your crust seems to be browning too quickly during the blind bake, just loosely tent it with foil. Little things like that make a big impact!
Frequently Asked Questions About Raspberry Almond Tart
Q: Can I use frozen raspberries in this tart?
You can use frozen raspberries, but make sure they’re still frozen when you add them to the tart. If they thaw too much, they can get mushy and release too much liquid, which might make the filling watery. Just arrange them on top of the almond cream right out of the freezer!
Q: My tart crust shrunk when I baked it. How do I prevent that?
Ah, the dreaded crust shrinkage! The best way to combat this is to make sure you chill the dough properly – at least 30 minutes, or even an hour. Also, when you press the dough into the tart pan, try to press it firmly up the sides, and make sure you prick the bottom well with a fork. That helps release steam and prevents shrinking.
Q: Can I make this Raspberry Almond Tart ahead of time?
Yes, you absolutely can! You can make the crust a day in advance and keep it tightly wrapped in the fridge. The whole assembled and baked tart is best enjoyed the day it’s made, but leftovers will keep in the refrigerator for up to 2 days. Just make sure to store it in an airtight container.
Q: My almond paste is really hard. How can I make it easier to work with?
If your almond paste is a bit stiff, try microwaving it for about 10-15 seconds, or until it’s slightly softened and easier to whisk smooth. Just be careful not to overheat it! It makes a big difference when you’re trying to get that smooth filling.
Storing and Reheating Your Raspberry Almond Tart
Got leftovers? Lucky you! Store any leftover Raspberry Almond Tart in an airtight container in the refrigerator. It’s best eaten within two days. If you want to reheat it a bit to bring back that lovely crispness in the crust, just pop a slice in a moderate oven (around 300°F or 150°C) for about 5-10 minutes. You don’t want to cook it further, just warm it through. Enjoy!
Nutritional Estimate for Raspberry Almond Tart
Just a heads-up, the nutritional info for this delicious Raspberry Almond Tart is an estimate, okay? It can totally change depending on the exact brands you use and how you might tweak things. But generally speaking, a slice is around 350 calories, with about 22g of fat and 35g of carbs. It’s a lovely treat!
Print
Amazing Raspberry Almond Tart Perfection
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful tart featuring a crisp almond crust filled with sweet raspberries and a rich almond cream.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg yolk
- 2 tablespoons ice water
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1/4 cup almond paste
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 2 tablespoons sliced almonds, for topping
Instructions
- In a bowl, whisk together all-purpose flour, almond flour, sugar, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk together egg yolk and ice water. Add to the flour mixture and mix until just combined.
- Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out dough to fit a 9-inch tart pan with removable bottom. Press dough into the pan and up the sides. Prick the bottom with a fork.
- Line the tart shell with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes. Remove parchment and weights, bake for another 10-15 minutes, or until golden brown. Let cool completely.
- While the crust cools, prepare the almond cream. In a bowl, whisk together heavy cream, sugar, and egg yolks until smooth.
- In a separate bowl, whisk almond paste until smooth. Gradually whisk in the cream mixture until well combined.
- Stir in vanilla extract.
- Pour the almond cream into the cooled tart shell.
- Arrange raspberries over the almond cream.
- Sprinkle sliced almonds over the top.
- Bake for 25-30 minutes, or until the filling is set and lightly golden.
- Let the tart cool completely before serving.
Notes
- For a richer flavor, you can toast the sliced almonds before sprinkling them on top.
- Ensure the tart is completely cooled before slicing for clean cuts.
- This tart can be stored in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Raspberry Almond Tart, almond tart, raspberry tart, fruit tart, dessert recipe, almond cream tart