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Decadent Raspberry Almond Tart

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A rich and flaky tart featuring a buttery crust, creamy almond filling, and fresh raspberries. Perfect for any occasion, this easy homemade dessert impresses with its balance of tart and nutty flavors.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2 tbsp (25 g) granulated sugar
  • 1/4 tsp salt
  • 3–4 tbsp cold water
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 3/4 cup (75 g) ground almonds (almond flour)
  • 1 large egg, room temperature
  • 1 tsp almond extract
  • 1 tbsp (8 g) all-purpose flour
  • 1 1/2 cups (225 g) fresh raspberries
  • Powdered sugar (optional, for dusting)

Instructions

  1. In a large bowl, combine 1 1/4 cups all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt. Add 1/2 cup cold, cubed unsalted butter. Use a food processor or pastry cutter to blend until mixture resembles coarse crumbs.
  2. Add 3 tablespoons cold water, one tablespoon at a time, mixing gently until dough just comes together. Add extra tablespoon if needed.
  3. Shape dough into a disk, wrap in plastic wrap, and chill in fridge for at least 30 minutes.
  4. Preheat oven to 350°F (175°C). Roll out chilled dough to about 12 inches diameter and transfer to 9-inch tart pan. Press evenly into sides and bottom.
  5. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 5 minutes until lightly golden. Let cool slightly.
  6. In a medium bowl, cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy.
  7. Add 1 large egg and 1 tsp almond extract, mixing well after each addition. Stir in 3/4 cup ground almonds and 1 tbsp all-purpose flour until smooth and spreadable.
  8. Spread almond filling evenly over cooled crust. Arrange fresh raspberries on top, pressing gently into filling.
  9. Bake tart at 350°F (175°C) for 35-40 minutes until filling is set and golden around edges.
  10. Cool tart completely on wire rack (about 1 hour) before removing from pan. Dust with powdered sugar if desired before serving.

Notes

Keep butter cold when making crust to ensure flakiness. Chill dough well to prevent shrinkage. Fold dry ingredients gently into almond filling to keep it light. Tent crust with foil if browning too quickly. Tart tastes better after resting a few hours or overnight. Frozen raspberries can be used if thawed and drained well.

Nutrition

Keywords: raspberry tart, almond tart, frangipane, homemade dessert, easy tart recipe, raspberry almond tart, flaky crust, berry dessert

Find it online: https://pokirecipes.com/decadent-raspberry-almond-tart-recipe-easy-perfect-homemade-dessert-idea/