Raspberry Almond Tart is a perfectly sweet summer treat. Fresh raspberries and raspberry jam top a butter and egg-rich almond dough that's filled and baked with almond cream. Serve this tart to friends and family for a beautiful and delicious dessert.
Summer offers some stunning sweet, delicious fruit. The flavors of local seasonal fruit are like no other. When summer hits, I'm all about snacking on fresh fruit but also using the fruit to make beautiful and tasty summer treats.
If you ever go to a local farm to pick berries, it's a fun family outing. We usually tend to snack on the fruit as we pick them (but then again who doesn't). One of my favorite berries to pick are raspberries. They are often described as being both tart and sweet. I completely agree with this, and the riper they are, the sweeter they are. Raspberries are delicious to snack on, but also complement so many desserts.
This raspberry almond tart is the perfect dessert to showcase beautiful raspberries and highlight their flavor. It begins with a sweet dough tart that is filled with almond cream and baked to perfection. It's then topped with a layer of raspberry jam and finished with a layer of fresh raspberries. This tart is sure to impress in both flavor and presentation.
Before you begin
Take out the following baking equipment.
Digital kitchen scale
Large bowl
3 small bowls
Stand mixer fitted with the paddle attachment
Dough scraper
Plastic wrap
Rolling pin
8-inch tart ring or pan
Baking sheet pan
Parchment paper
1 fork
Silicone spatula
Small offset spatula
Small fine mesh sieve
Allow all your ingredients to come to room temperature.
Read the recipe through from start to finish.
Understanding Ingredients
The egg yolk in the crust acts as the binding ingredient. Additionally, the yolk adds flavor, texture, and a lovely yellow color to the dough.
Adding almond flour to the crust adds a lovely nutty flavor that pairs well with the filling and raspberries.
Raspberries are the star of the show in this dessert. Always use fresh fruit for this recipe and preferably raspberries that are in season. This will yield the best flavor. Select raspberries that are plump, dry, firm, well-shaped, and evenly bright red. Wash your berries before using and allow them to dry before adding to your tart.
If you have the time, you can certainly make homemade raspberry jam for this recipe. If you prefer, use a store-bought jam. Select a really good quality jam for this recipe and preferably one that is not seedless. The quality will make a difference in flavor in this tart as the jam is a prominent ingredient. Additionally, the seeds add for a beautiful presentation and texture to the tart but, of course, use what you like best.
How to make the crust
Begin with mixing your room temperature butter, salt, and all-purpose flour in a stand mixer or a bowl with a hand-held mixer on low speed just until it is crumbly. Add the sifted almond flour and powdered sugar to the bowl and continue to mix on low speed until all the ingredients are incorporated. Finally, add the vanilla and yolk to the mixture and increase your mixer to medium speed. Mix until all the ingredients are combined.
Scrape your dough mixture onto a lightly floured work surface and shape it into a rectangle. Tightly wrap the dough with plastic wrap and refrigerate. At this point, you want to allow your dough to rest for a good amount of time so that the flavors can fully develop, and the gluten in the dough can relax.
Remove the dough from the refrigerator and roll to about 1/4-inch thick. Line an 8-inch tart ring or pan. When lining your pan, allow the dough to "fall" into place; otherwise, the dough will not properly line the pan, and it will collapse during baking. Allow the dough to rest in the refrigerator for at least 2 hours. This extra refrigeration step is to allow the gluten to relax now that it is shaped into the pan. This will help prevent the dough from shrinking in the oven.
Before adding your filling, use a fork to gently poke holes into the dough, allowing for an inch in between each poke. This will prevent the dough from puffing up during baking.
What is an almond cream filling?
Almond cream filling is also known as frangipane. It's a delicious cream filling made from almond flour, sugar, butter, flour, and a hint of vanilla. It's simple to make using a mixer. Typically all the ingredients are added and mixed to create this delicious cream. It can be added to a variety of desserts and baked to perfection.
What to use almond cream for
This filling is used to fill tarts as in this raspberry recipe. It doesn't necessarily have to be topped with fruit. You can simply make a tart shell, bake with the filling, and add toasted sliced almonds on top.
Almond cream is used for filling pastries. Top brioche with the filling and fresh fruit (my strawberry rhubarb brioche is an excellent example). Additionally, you can slice stale croissants lengthwise, fill with almond cream, and bake for a delicious breakfast treat.
Another idea is to layer almond cream on stale slices of challah or brioche bread and top with desired fruit (apples, pears, and stone-fruit are great options). Bake in the oven until golden brown, and you have yourself a tasty breakfast option. You can get creative and use chocolate or spices as other topping options.
Tips and takeaways
- If you prefer another nut flour, you can substitute it for the almond flour.
- Add some toasted sliced almonds to the top of this tart for added texture.
If you love tarts, try these other recipes...
Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make this Raspberry Almond Tart. I'd love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let's make every occasion a sweet occasion!
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Raspberry Almond Tart
- Total Time: 15 hours
- Yield: 1 8-inch tart 1x
Description
Raspberry Almond Tart is a perfectly sweet summer treat. Fresh raspberries and raspberry jam top a butter and egg-rich almond dough that's filled and baked with almond cream. Serve this tart to friends and family for a beautiful and delicious dessert.
Ingredients
For the crust
- 85 g (6 tablespoons) unsalted butter, at room temperature
- 1.4 g (1/4 teaspoon) salt
- 140 g (1 cup) all-purpose flour, sifted
- 18 g (3 tablespoons) skinless almond flour, sifted
- 55 g (1/2 cup) powdered sugar
- 1.8 g (1/2 teaspoon) pure vanilla extract
- 40 g (2 large) egg yolks, at room temperature
For the filling
- 150 g (1/2 cup) good quality raspberry jam
- 70 g (3/4 cup) skinned almond flour
- 70 g (3/4 cup) powdered sugar
- 2 g (3/4 teaspoon) cornstarch
- 2 g (1 teaspoon) all-purpose flour
- 70 g (5.5 tablespoons) unsalted butter, at room temperature
- pinch of salt
- 2 g (1/2 teaspoon) pure vanilla extract
- 50 g (1 large) egg
- 250 g (2 cups) fresh raspberries
- powdered sugar for dusting
Instructions
For the crust
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, mix the butter, salt, and all-purpose flour on low speed just until the mixture is crumbly. Add the almond flour and powdered sugar and mix on low speed just until incorporated. Add the vanilla and egg yolk to the mixture and mix on medium speed until all the ingredients are combined.
- Scrape the dough onto a work surface and shape it into a 1/2-inch thick rectangle. Wrap with plastic wrap and refrigerate overnight.
- Roll the dough and line an 8-inch tart ring or pan. Allow the dough to rest in the refrigerator for at least 2 hours.
For the filling
- Preheat oven to 325°F/160°C. Line a baking sheet pan with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, sift together the almond flour, powdered sugar, cornstarch, and all-purpose flour. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, add the butter, salt, and vanilla and mix on medium speed for 1 minute. Scrape down the sides of the bowl and add the almond flour mixture to the bowl. Mix for an additional 1 minute. Add the egg and mix until incorporated.
- Remove the prepared tart dough from the refrigerator and place it onto the prepared baking sheet pan. Using a fork, gently poke holes into the dough, allowing for an inch in between. Pour the almond cream mixture over the crust and use an offset spatula to smooth into an even layer.
- Bake the tart in the preheated oven for 40 minutes, or until the cream and the crust are golden brown. A toothpick inserted into the center of the tart should come out clean. Allow the tart to cool on a wire rack for 30 minutes and then remove the tart ring.
- Using a small offset spatula, spread the raspberry jam over the almond cream filling into an even layer allowing for a half-inch border. Arrange the raspberries on top of the jam and lightly dust with powdered sugar. Serve immediately.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Keywords: raspberry dessert, summer dessert, frangipane, almond cream filling
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