Description
A delicate raspberry almond tart with a buttery crust, sweet almond filling, and bursts of fresh raspberries. Perfect for an elegant dessert or special occasion.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into pieces
- 1 large egg yolk
- 1–2 tablespoons cold water
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup almond flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups fresh raspberries
- Sliced almonds, for topping
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, powdered sugar, and salt. Cut in cold butter until crumbly, then add egg yolk and water until dough forms.
- Press dough into a tart pan evenly across the bottom and sides. Chill for 15 minutes.
- Bake the crust for 15 minutes until lightly golden. Let cool slightly.
- In another bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, then mix in almond flour, vanilla extract, and almond extract.
- Spread the almond filling evenly over the crust.
- Arrange raspberries over the filling and sprinkle with sliced almonds.
- Bake for 30-35 minutes until the filling is set and lightly golden.
- Cool completely before dusting with powdered sugar and serving.
Notes
- You can use frozen raspberries, but thaw and drain them first.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- A tart pan with removable bottom makes serving easier.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 75 mg
