Raspberry Almond Tart (Printer-Friendly)
Buttery almond crust filled with rich almond cream and topped with fresh raspberries for a nutty, fruity treat.
# The Ingredients You'll Need:
→ Almond Crust
01 -
1.5 cups all-purpose flour
02 -
0.5 cup powdered sugar
03 -
0.25 teaspoon salt
04 -
0.5 cup unsalted butter, cold and cubed
05 -
1 large egg yolk
06 -
2 tablespoons cold water, as needed
→ Almond Cream Filling
07 -
0.5 cup unsalted butter, softened
08 -
0.5 cup granulated sugar
09 -
2 large eggs
10 -
1 teaspoon almond extract
11 -
1 cup almond flour
12 -
0.25 teaspoon salt
→ Topping
13 -
1.5 cups fresh raspberries
14 -
Powdered sugar for dusting (optional)
15 -
Sliced almonds for garnish (optional)
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F (175°C) to prepare for baking.
02 -
Whisk flour, powdered sugar, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in egg yolk and add cold water one tablespoon at a time until dough forms. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
03 -
Beat softened butter with granulated sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each. Stir in almond extract, almond flour, and salt until fully combined.
04 -
Roll out chilled dough on a floured surface to fit a 9-inch tart pan. Press dough into pan and trim excess. Pour almond cream filling evenly over crust. Arrange fresh raspberries gently on top, pressing slightly.
05 -
Bake for 30–35 minutes until almond cream is set and lightly golden and raspberries are soft but intact. Cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.
06 -
Dust top with powdered sugar and garnish with sliced almonds if desired. Serve at room temperature or slightly chilled for optimal flavor.
# Extra Tips:
01 -
Use gluten-free flour blend to make crust gluten-free. Keep butter cold for a flaky crust. Avoid overbaking to maintain moist almond cream and intact berries.