Up your baking game with this raspberry almond tart. It has the softened buttery dough along with a rich almond frangipane filling and a layer of raspberry jam. The best part about this baked goodness is that it’s served cooled. You can make this way in advanced before serving it. It’s the perfect companion to a cup of tea or coffee.
Ingredients for the dough:
1 cup butter (cold)
2 cups flour
1 egg yolk
pinch of salt
3/4 cup powdered sugar
1 tsp vanilla
Ingredients for the filling:
1 cup butter (softened)
1 cup sugar
4 eggs
1 1/2 cup almond flour
1/2 cup flour
1 tsp baking powder
1/2 cup raspberry jam
1 cup frozen raspberries
1/4 cup sliced almonds
Instructions:
1. Cut 1 cup cold butter into 2 cups of flour and 3/4 cup powdered sugar.
2. Add the egg yolk and vanilla. Mix until it begins to take shape. Using your hands form it into a flat disk. Cover with plastic wrap and refrigerate for 1 hour.
3. In a bowl, combine 1 cup softened butter with 1 cup of granulated sugar.
4. Add 4 eggs and baking powder. Blend to combine.
5. Lastly, mix in the flour and almond flour.
6. Remove the dough from the plastic wrap and roll it out to circle 12 inches in diameter.
7. Form the dough into the tart pan and prick it generously with a fork.
8. Bake the tart at 380 degrees Fahrenheit for 15 minutes.
9. Remove the tart from the oven. Spread an even layer of jam into the tart. Fill it with the almond filling. Then sprinkle the top with frozen raspberries and sliced almonds. Bake at 380 degrees Fahrenheit for 20-25 minuets.
10. Once it’s cooled, dust some powdered sugar over the top.
- Ingredients for the dough:
- 1 cup butter (cold)
- 2 cups flour
- 1 egg yolk
- pinch of salt
- ¾ cup powdered sugar
- 1 tsp vanilla
- Ingredients for the filling:
- 1 cup butter (softened)
- 1 cup sugar
- 4 eggs
- 1½ cup almond flour
- ½ cup flour
- 1 tsp baking powder
- ½ cup raspberry jam
- 1 cup frozen raspberries
- ¼ cup sliced almonds
- Cut 1 cup cold butter into 2 cups of flour and ¾ cup powdered sugar.
- Add the egg yolk and vanilla. Mix until it begins to take shape. Using your hands form it into a flat disk. Cover with plastic wrap and refrigerate for 1 hour.
- In a bowl, combine 1 cup softened butter with 1 cup of granulated sugar.
- Add 4 eggs and baking powder. Blend to combine.
- Lastly, mix in the flour and almond flour.
- Remove the dough from the plastic wrap and roll it out to circle 12 inches in diameter.
- Form the dough into the tart pan and prick it generously with a fork.
- Bake the tart at 380 degrees Fahrenheit for 15 minutes.
- Remove the tart from the oven. Spread an even layer of jam into the tart. Fill it with the almond filling. Then sprinkle the top with frozen raspberries and sliced almonds. Bake at 380 degrees Fahrenheit for 20-25 minuets.
- Once it's cooled, dust some powdered sugar over the top.
Looks yummy! What kind of texture is it? Like a cake?
Thank you Anna! The crust is the texture of any basic tart. The frangipane filling is more dense than cake but it’s very moist. It practically melts in your mouth when you bite into it. I hope that gives you a better idea of what the texture is like 🙂