Description
A delightful tart featuring a crisp almond crust filled with sweet raspberries and a rich almond filling.
Ingredients
Scale
- 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, cut into cubes
- 1 large egg
- 2 tablespoons ice water
- 1 cup fresh raspberries
- 1/2 cup almond paste
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon almond extract
- 1/4 cup sliced almonds
Instructions
- In a food processor, combine all-purpose flour, almond flour, sugar, and salt. Pulse to combine.
- Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg and ice water. Add to the food processor and pulse until the dough just begins to come together.
- Turn the dough out onto a lightly floured surface, form into a disk, 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 the dough to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess. 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 paper and weights, and bake for another 5-7 minutes, or until lightly golden. Let cool slightly.
- In a medium bowl, beat together almond paste, softened butter, egg, and almond extract until smooth.
- Spread the almond filling evenly into the pre-baked tart shell.
- Arrange the fresh raspberries over the almond filling.
- Sprinkle the sliced almonds over the raspberries.
- Bake for 25-30 minutes, or until the filling is set and the top is golden brown.
- Let the tart cool completely on a wire rack before removing the sides of the tart pan.
Notes
- For a richer flavor, you can toast the sliced almonds before sprinkling them on top.
- Serve with a dusting of powdered sugar or a dollop of whipped cream.
- This tart can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Raspberry Almond Tart, almond tart, raspberry tart, fruit tart, dessert recipe, almond filling, pastry