Almond Raspberry Tart

almondraspberrytart

Almond Raspberry Tart makes a decadent dessert. It’s nutty with a bit of citrus. The raspberry preserves add another layer of flavor.

This tart would also work well with an apricot preserve at the bottom in place of the raspberry. And a spoon of whipped cream on top would also taste great! Refrigerate any leftovers.

Be sure to use a tart (or quiche) pan that has a removable bottom like this one. The tart will come right off the parchment at the bottom once it’s cooled.

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Almond Raspberry Tart
Almond Raspberry Tart makes a decadent dessert. It's nutty with a bit of citrus. The raspberry preserves add another layer of flavor. This tart would also work well with an apricot preserve at the bottom in place of the raspberry. And a spoon of whipped cream on top would also taste great!
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Prep Time 30 minutes
Cook Time 55 minutes
Passive Time 60 minutes
Servings
9" tart
Ingredients
Tart Crust
Tart Filling
Prep Time 30 minutes
Cook Time 55 minutes
Passive Time 60 minutes
Servings
9" tart
Ingredients
Tart Crust
Tart Filling
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Instructions
Tart Crust
  1. In a medium mixing bowl, sift together the flour, sugar and a pinch of salt.
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  2. Chop the cold butter.
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  3. Using a pastry blender, cut in the butter until the dough is crumbly.
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  4. Whisk one egg.
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  5. Add the egg and milk into the flour and mix by hand until if forms a ball. Add a little more flour if you need to.
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  7. Wrap the dough in plastic wrap and then refrigerate for 30 minutes.
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  9. Prepare a 9" tart pan with a removable bottom. Cut a parchment circle to fit onto the bottom of the pan.
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  10. On top of a sheet of parchment paper, carefully roll out the dough just big enough to fit into your pan. Sprinkle the parchment with a little flour to help remove the parchment paper later. The dough is very soft so handle with care. Keep the sheet of parchment paper so that you can use it later when you cook the crust.
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  11. Leaving the dough on the parchment paper, turn it over onto the parchment lined tart pan and then carefully remove the top sheet of parchment paper, pressing the dough into the edges of the pan. Pierce the crust with a fork all around to keep it from bubbling later. Refrigerate the dough for another 30 minutes.
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  12. Preheat oven to 350F. Heat a baking pan in the oven so that you can add your tart to a hot pan to cook. When the oven is preheated, remove the baking pan and add the tart pan on top of the hot pan. Using the parchment paper from earlier, lay it on top of your crust then fill the pan with some uncooked beans or rice to hold down the crust. Cook for 15 minutes then remove and discard the parchment and filler. Continue to cook the crust for 5 minutes more.
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Tart Filling
  1. In a medium mixing bowl, blend the sugar, butter,
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  3. Add one egg at a time to the butter mixture until they are all added.
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  5. Zest the lemon.
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  6. Fold in the lemon zest, ground almonds, flour,
  7. Spread the raspberry preserves over the bottom of the tart crust.
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  8. Carefully add the filling over the preserves so that they don't mix.
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  9. Top with the sliced almonds. Bake for 35 minutes.
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  10. Let the tart cool in the pan for around 10 minutes. Lift the tart out of the tart pan by pushing up the bottom, center of the pan. Since you lined the tart pan with parchment paper, you will be able to remove the tart from the metal tart plate and place the tart onto your serving plate.
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  11. Once it's completely cooled, sprinkle the top with some powdered sugar. You can also serve this with some whip cream.
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