I find so much joy in baking with seasonal fruit, and this Raspberry Almond Tart is a recipe I return to every summer. The combination of a crisp, buttery crust, rich almond cream, and the bright burst of fresh raspberries is simply beautiful. It feels special enough for a celebration but is straightforward enough for a quiet weekend afternoon of baking.
What makes this tart a staple in my kitchen is its reliability. The press-in crust is forgiving, and the almond cream, also known as frangipane, comes together in minutes. It’s a wonderful recipe for building confidence with pastry, delivering an elegant dessert that showcases the best of the season’s flavors.
The Secret to a Golden, Flaky Crust
A crisp tart crust is the foundation of this entire dessert, and preventing a soggy bottom is the number one goal. The key lies in two simple techniques: chilling and blind baking. Chilling the dough after mixing and again after pressing it into the pan helps the butter stay solid. When that cold butter hits the hot oven, it creates steam, resulting in flaky layers. Blind baking, which means partially baking the crust before adding the filling, sets the pastry and creates a barrier against the moisture from the almond cream. It’s an essential step that guarantees a perfect, snappy texture in every bite.
Perfecting the Almond Cream Filling
The filling for this tart is a classic almond cream, or frangipane. For the smoothest, most luxurious texture, make sure your blanched almonds are ground very finely with the sugar in a food processor. This creates a delicate almond flour that blends seamlessly with the butter and eggs. Using softened, room-temperature butter is crucial here; it allows the ingredients to emulsify into a silky, uniform cream that spreads easily. This creamy consistency bakes into a firm, custard-like filling that holds the raspberries perfectly without turning runny.
Arranging Raspberries for Flavor and Beauty
While this tart tastes delicious no matter how you place the fruit, taking a moment for artful arrangement makes it a true showstopper. I like to place the raspberries in concentric circles, starting from the outside edge and working my way in. Press them just gently into the surface of the almond cream—enough to secure them so they don’t roll around, but not so deep that they become buried. This ensures the berries bake evenly and release their juices right at the surface, creating a beautiful contrast of color and flavor against the golden, nutty filling.
Recipe Overview
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Servings: 8 servings
- Difficulty: Medium
Ingredients
For the Crust
- 190g (1 1/2 cups) all-purpose flour
- 50g (1/4 cup) granulated sugar
- 113g (1/2 cup) cold unsalted butter, cubed
- 1 large egg yolk
- 1 to 2 tablespoons ice water
For the Almond Cream Filling
- 140g (1 cup) whole blanched almonds
- 50g (1/4 cup) granulated sugar
- 57g (1/4 cup) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
For Assembly
- 190g (1 1/2 cups) fresh raspberries
- 25g (1/4 cup) sliced almonds, for garnish
Step-By-Step Instructions
- Make the Crust Dough
In a medium bowl, whisk together the flour and 50g (1/4 cup) of sugar. Add the cold, cubed butter and use your fingertips or a pastry cutter to blend the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. In a small bowl, whisk the egg yolk with 1 tablespoon of ice water. Drizzle this over the flour mixture and stir with a fork until the dough just starts to come together, adding the second tablespoon of water only if needed. Form the dough into a flat disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Preheat and Form the Crust
Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough into a circle roughly 11 inches in diameter. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it gently into the bottom and up the sides. Trim any excess dough from the rim. Place the crust in the freezer or refrigerator to chill for another 15 minutes.
- Blind Bake the Crust
Line the chilled tart shell with a piece of parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Carefully remove the parchment and weights. The crust will look pale. Bake for another 5 minutes, until the bottom is dry and the edges are lightly golden. Let the crust cool in the pan on a wire rack.
- Make the Almond Cream
In the bowl of a food processor, combine the whole blanched almonds and the remaining 50g (1/4 cup) of sugar. Pulse until the almonds are finely ground. Add the softened butter, eggs, and vanilla extract. Process until the mixture is completely smooth and creamy, scraping down the sides of the bowl as needed.
- Assemble the Tart
Spread the almond cream in an even layer inside the cooled, pre-baked tart crust. Arrange the fresh raspberries over the top, pressing them gently into the cream. Sprinkle the sliced almonds evenly over the surface.
- Bake the Tart
Place the tart on a baking sheet to catch any potential drips. Bake at 350°F (175°C) for 25 to 30 minutes, or until the almond cream is set, puffed, and a light golden brown. The raspberries should be plump and juicy.
- Cool and Serve
Let the tart cool in the pan on a wire rack for at least 15 minutes before carefully removing the outer ring of the pan. Allow it to cool completely before slicing and serving. A dusting of powdered sugar just before serving is a lovely finishing touch.
If you enjoy this dish, try our No-Bake Chocolate Cheesecake for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Other Berries: Fresh blackberries, blueberries, or pitted cherries are excellent substitutes for raspberries.
- Gluten-Free: Use a quality 1-to-1 gluten-free flour blend in place of the all-purpose flour for the crust.
- Nut-Free: For an almond-free version, create a filling with ground sunflower seeds or a simple custard base.
- Enhanced Flavor: Add 1/4 teaspoon of almond extract to the cream for a more pronounced almond flavor.
Make-Ahead, Storage & Reheat
Store leftover tart in an airtight container in the refrigerator for up to 3 days. The crust will soften slightly over time. For the best texture, I recommend serving it at room temperature or slightly chilled. You can also make the tart dough up to 2 days ahead and keep it wrapped in the refrigerator.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Per Serving: 320 calories, 6g protein, 20g fat, 30g carbs
- Per 100g: 300 calories, 5.5g protein, 18.5g fat, 28g carbs
- Estimates only.
FAQ
How can I stop the bottom crust from getting soggy under the filling?
Blind bake the crust until it's lightly golden. This pre-baking creates a moisture barrier, ensuring the almond cream doesn't soak through and soften the base.
My tart crust shrank while baking. What's the best way to prevent this?
Be sure to chill the dough thoroughly after lining the tart pan. A cold start helps the fat stay solid longer, which prevents the gluten from tightening and shrinking the crust.
What's the secret to getting a truly golden, professional-looking crust?
An egg wash is the key. Brushing a thin layer of beaten egg over the crust before baking helps it brown beautifully and gives it a slight sheen for a bakery-quality finish.
Why is it so important for the butter in the dough to be extremely cold?
Keeping the butter cold creates small pockets of fat in the dough. In the oven, these pockets release steam, which separates the dough into delicate, flaky layers.
Can I freeze the finished tart or is it better to freeze the raw dough?
It's best to freeze the unbaked dough. Wrap it tightly and freeze for up to a month. The texture of the baked filling and crust can degrade after being frozen and thawed.
Is it okay to use frozen raspberries instead of fresh ones for the top?
Yes, just use them directly from the freezer. Do not thaw them first, as this will release excess water and make the almond cream soggy before it has a chance to set.
How do I know if I've overworked my dough, and what does that do?
If the dough feels tough or elastic instead of pliable, it's likely overworked. This develops too much gluten, resulting in a tough, chewy crust instead of a tender one.
What is the best method for reheating a slice to refresh the crust?
Gently warm a slice in a toaster oven or a regular oven at a low temperature. This method helps re-crisp the crust without overcooking the delicate almond cream filling.
Equipment
- 9-inch tart pan with removable bottom
- Medium mixing bowl
- Small bowl
- Food processor
- Rolling pin
- Parchment paper
- Pie weights or dried beans
- Wire rack
- Baking sheet
Ingredients
- For the Crust
- 190 g (1 1/2 cups) all-purpose flour
- 50 g (1/4 cup) granulated sugar
- 113 g (1/2 cup) cold unsalted butter cubed
- 1 large egg yolk
- 1 to 2 tablespoons ice water
- For the Almond Cream Filling
- 140 g (1 cup) whole blanched almonds
- 50 g (1/4 cup) granulated sugar
- 57 g (1/4 cup) unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- For Assembly
- 190 g (1 1/2 cups) fresh raspberries
- 25 g (1/4 cup) sliced almonds for garnish
Instructions
- Whisk together flour and sugar in a medium bowl. Cut in cold, cubed butter until mixture resembles coarse crumbs with some pea-sized pieces.
- In a small bowl, whisk egg yolk with 1 tablespoon ice water. Add to flour mixture and stir with fork until dough just starts to come together; add second tablespoon water only if needed.
- Form dough into flat disk, wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C). On a lightly floured surface, roll dough into an 11-inch circle.
- Transfer dough to a 9-inch tart pan and press gently into bottom and sides, trimming excess. Chill in freezer or fridge for 15 minutes.
- Line tart shell with parchment and fill with pie weights or dried beans. Blind bake 15 minutes. Remove weights and parchment; bake an additional 5 minutes until edges are lightly golden. Cool on wire rack.
- In a food processor, pulse almonds and sugar until finely ground. Add softened butter, eggs, and vanilla extract; process until smooth and creamy.
- Spread almond cream evenly in cooled crust. Arrange raspberries in concentric circles, pressing gently. Sprinkle sliced almonds evenly on top.
- Place tart on baking sheet and bake at 350°F (175°C) for 25–30 minutes until cream is set and golden and raspberries are juicy.
- Cool tart in pan on wire rack for at least 15 minutes before removing ring. Cool completely before slicing. Optionally dust with powdered sugar before serving.
