Raspberry Almond Tart

Is there a more perfect union of flavors than almond and raspberry? We can’t think of one. Our Raspberry Almond Tart is the kind of thing we could eat for breakfast, lunch and again for dessert after dinner. A not too sweet raspberry filling and heavenly light almond topping nestled in a crispy and buttery crust – this tart is one of our favorite treats. However, you can substitute any of your favorite preserves for the raspberry filling but, if you have the time, fresh raspberries really make this tart a standout.

We hope you’ll try it and let us know what you think in the comments!

Preparing the dough for the crust.

Raspberry filling ready and cooling.

Do you hear that? This Raspberry Almond Tart is calling your name!

Raspberry Almond Tart

Crust:

• 1 ½ cups flour
• 2 ½ Tbsp sugar
• ½ tsp salt
• 1 stick butter, cut into ½ inch cubes
• 1 large egg yolk
• 2 Tbsp ice water
• 1 Tbsp melted butter

Raspberry Filling:

• 9 oz. fresh raspberries
• ½ cup granulated sugar
• 2 Tbsp flour
• ½ tsp almond extract

Almond Topping:

• 1 stick (8 Tbsp) butter, softened
• 7-8 oz. almond paste, crumbled
• ¼ cup sugar
• 2 eggs
• 1/3 cup flour
• 1/3 cup sliced almonds

For the Crust:

In a food processor, pulse together the flour, sugar and salt until combined. Add butter cubes and pulse until mixture resembles coarse meal with some pieces of butter the size of peas. Meanwhile, in a small bowl, whisk together the egg yolk and ice water. Slowly add to flour mixture while pulsing until dough forms a ball. Flatten into a ½ inch thick disk and wrap in plastic wrap. Chill for at least one hour.

Preheat oven to 375˚ and place rack in the middle of the oven.

Brush the tart pan with some of the melted butter. Roll out the dough between two pieces of plastic wrap until 12 inches around. Gently place dough into tart pan, pressing to fit. Extend the dough slightly above the sides of the pan to allow for shrinkage during baking. Prick all over the bottom of the dough with the tines of a fork. Freeze for 30 minutes.

Use the remaining melted butter to coat one side of a sheet of aluminum foil a bit bigger than the size of the tart pan. Gently press onto the surface of the crust fill with pie weights. Bake the crust for 25 minutes or until edge is golden. Carefully remove the foil and bake for another 10 minutes or until bottom is golden. Cool in the pan on a wire rack for 30 minutes.

For the Raspberry Filling:

Place raspberries, sugar and flour in a heavy saucepan over medium heat. Stir frequently until raspberries resemble a puree and the mixture is thickened, about 3 minutes. Add the almond extract and stir to combine. Remove from heat and cool completely.

For the Almond Topping:

Using a stand or an electric mixer, beat the butter until smooth and fluffy. Blend in the almond paste a little bit at a time until fully incorporated. Sprinkle the sugar over the mixture and continue to beat. Add eggs, one at a time until fully incorporated. Stir in the flour until just combined.

To Assemble the Tart:

Reduce oven to 350˚.

Spread the raspberry filling over the bottom of the crust. Cover the raspberry with the almond filling, spreading gently to cover all the way to the edge of the crust. Sprinkle with the sliced almonds and bake for 35-45 minutes until filling is golden and middle is firm to the touch. Place on a wire rack and let cool completely.

Serves 8.