Raspberry Almond Tart

A raspberry almond tart is a shallow pastry shell filled with almond cream and topped with fresh raspberries, baked until the filling is set and golden. The almond filling stays tender and moist while the pastry base turns crisp and buttery, and the bright raspberries stay mostly intact through gentle baking.

Ingredients for Raspberry Almond Tart

All-purpose flour and cold butter form a tender pastry crust, while salt and water bring it together. Butter and sugar cream into the base of the almond filling, eggs and egg yolk bind it and add richness, and almond extract deepens the almond flavor. Almond flour gives the filling its tender crumb and nutty taste, cornstarch helps it set without toughening, and salt rounds out the sweetness. Fresh raspberries stay on top, barely warmed by the oven so they hold their shape and bright color.

Why This Raspberry Almond Tart Works

The pastry shell is made with cold butter cut into flour, which creates small pockets that turn into flaky layers as the tart bakes. You do not knead or overwork it, so the pastry stays tender instead of becoming tough and dense.

The almond filling is a butter and sugar cream mixed with eggs, almond flour, and a small amount of cornstarch. The cornstarch absorbs moisture from the eggs and keeps the filling from becoming dense or soggy, while the almond flour stays moist and tender. The filling bakes until it is set but still soft inside.

Raspberries go on top after the filling is partially baked, so they warm through gently without collapsing. The tart comes out of the oven with a golden crust, a soft almond filling, and raspberries that are warm but still whole.

Mistakes To Avoid

Overworking the pastry dough makes it tough and chewy instead of tender and flaky. Once the water is added, mix only until the dough just comes together, then stop. If you knead it or mix it too much, the gluten tightens up and the pastry bakes hard.

Using warm or soft butter in the pastry means the butter mixes into the flour instead of staying in small pieces. Those pieces are what create the flaky layers, so warm butter gives you a dense, compact crust that breaks instead of flaking.

Adding raspberries at the start of baking softens them too much, and they sink into the filling and break apart. Add them in the last 15 minutes so they warm through but stay whole and sit on top of the tart.

Cutting the tart while it is still hot makes the almond filling crumbly and hard to slice cleanly. Let it cool completely on a wire rack before you cut it, so the filling sets up and holds together.

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Ingredients

• 1 cup (125 grams) all-purpose flour
• 1/2 cup (113 grams) cold butter, cut into small pieces
• 1/4 teaspoon salt
• 2 to 3 tablespoons ice water
• 1/2 cup (113 grams) butter, room temperature
• 1/2 cup (100 grams) sugar
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1/2 teaspoon almond extract
• 3/4 cup (80 grams) almond flour
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 6 ounces fresh raspberries

Step-by-step Instructions

1. Pulse flour, cold butter, and salt in a food processor until the mixture looks like coarse sand with pea-sized pieces of butter visible.
2. Add ice water 1 tablespoon at a time, pulsing after each addition, until the dough just begins to come together and hold a shape when squeezed.
3. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan, making the bottom an even thickness.
4. Prick the bottom all over with a fork and chill for at least 20 minutes in the freezer while you heat the oven to 375°F (190°C).
5. Line the pastry with parchment paper and fill with pie weights or dried beans, then bake for 12 to 15 minutes at 375°F (190°C) until the edges are light golden and set.
6. Remove the weights and parchment, then bake for 3 to 5 minutes more at 375°F (190°C) until the bottom is pale golden and dry to the touch.
7. Let the crust cool for 10 minutes while you make the filling: beat room-temperature butter and sugar together with an electric mixer for 3 to 4 minutes on medium speed until pale and fluffy.
8. Add the eggs and egg yolk one at a time, beating on medium speed for 30 seconds after each addition until combined, then beat in the almond extract.
9. Fold in almond flour, cornstarch, and salt with a spatula until no streaks of flour remain, being careful not to overmix.
10. Spread the filling evenly into the cooled pastry shell, filling it to the edges, then bake at 375°F (190°C) for 20 minutes until the top is set but still pale.
11. Remove the tart from the oven, scatter the raspberries evenly over the filling, then return it to the oven and bake for 12 to 15 minutes more at 375°F (190°C) until the filling is golden and a toothpick inserted into the filling (not a raspberry) comes out clean.
12. Cool the tart completely on a wire rack for at least 1 hour before removing the pan sides and cutting into wedges.