Raspberry Almond Tart

slice of raspberry frangipane tart with filling visible

This raspberry almond tart is delicious and very simple to make. Raspberry and almond are a great flavor match. The warm, sweet and soft almond cream contrasted with the fresh tartness of the raspberries makes for an easy-to-eat dessert with just the right level of sweetness.

Course Dessert

Cuisine American, French

Keyword Baked, Baked goods, Dessert, Pastry, Pie, Tart

Prep Time 20

Cook Time 30

Total Time 50

Servings slices

Calories 389kcal

Equipment

31 cm (12 inch) springform pie pan
food processor

Ingredients

pie dough

200 grams flour
100 grams cold unsalted butter
50 ml water
½ teaspoon salt

almond cream

200 grams almond meal
200 grams unsalted butter softened to room temperature
200 grams white sugar
4 eggs
½ teaspoon salt
¼ teaspoon almond extract

filling

300 grams raspberries frozen or fresh

garnish

¼ cup sliced almonds blanched and roasted
2 tablespoon powdered sugar

Instructions

Preheat oven to 185C / 365 F on convection setting.*

Make the pie dough

Measure out and add the ingredients to the bowl of a food processor.
Pulse for 10-20 seconds just until the mixture comes together. You will notice it goes from a grainy mealy texture to a clumpy texture. As soon as it does that, stop mixing. Don't pulse anymore than necessary or you can start forming gluten which is not desirable for a tender and crisp short crust pastry like this one.
Check that the dough has a texture that makes it easy for it to clump together into one mass when pressed.
Wrap and place in the fridge to rest while you prepare the almond cream.

Make the almond cream

Add all the ingredients to a bowl and mix together until fluffy.

Assemble the tart

Liberally flour your work surface so the dough doesn't stick as it's rolled out.
Use a rolling pin to roll out the dough to just under half a centimeter (0.25 of an inch) in thickness.
Drape the dough over your pie pan and use a knife to cut the excess. See recipe post for more details.
Fill the prepared pie dough with the almond cream. Use a spatula or spoon to smooth it out and then pour in the raspberries.

Bake the tart

Bake in preheated oven for 30-35 minutes. The tart is ready when it's golden. **

Garnish the tart

Once slightly cooled, garnish with sliced almonds and powdered sugar.

Notes

* If you don't have a convection setting then just preheat on your regular setting. You may need to bake for slightly longer. If the tart doesn't look done after 35 minutes then continue baking for 5 minutes at a time until done.
** If the tart browns long before 30 minutes in the oven, use some aluminum foil to cover until the tart has baked for 30 minutes. If not baked sufficiently, the egg won't cook through.

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