Description
A delightful tart filled with fresh raspberries and a smooth almond cream, all encased in a buttery pastry shell.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1 large egg yolk
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Add the egg yolk and mix until the dough comes together. Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork.
- Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and let cool.
- In a separate bowl, combine the almond flour, granulated sugar, softened butter, eggs, almond extract, and salt. Mix until smooth.
- Spread the almond cream over the cooled tart crust. Top with fresh raspberries, pressing them gently into the cream.
- Bake for an additional 25-30 minutes, or until the almond cream is set and lightly golden.
- Allow to cool completely before dusting with powdered sugar and slicing.
Notes
- For a more intense almond flavor, you can add a bit of almond extract to the crust.
- Feel free to substitute other berries if raspberries are not available.
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 125
- Fat: 15
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
- Cholesterol: 70
Keywords: raspberry almond tart, almond tart recipe, fresh raspberry tart, dessert tart, baking recipes, French dessert, vegetarian dessert