Raspberry Almond Tart
380kcal
Ingredients
For the Crust
- 1.5 cups all-purpose flour This forms the base for our flaky tart crust.
- 0.5 cups powdered sugar Adds sweetness and tender texture to the crust.
- 0.25 teaspoons salt Enhances the overall flavor of the tart crust.
- 0.5 cups unsalted butter cold, cut into cubes; keeps the crust perfectly flaky.
- 1 large egg yolk Enriches the dough and helps it hold together.
- 2 tablespoons cold water Used to bring the dough together; add it slowly!
For the Almond Cream Filling
- 0.5 cups unsalted butter softened; necessary for a creamy, smooth filling.
- 0.5 cups granulated sugar Sweetens the almond cream for a delightful contrast with the raspberries.
- 2 large eggs Helps bind the filling together while adding richness.
- 1 teaspoon almond extract Infuses the filling with a lovely almond flavor.
- 1 cups almond flour Provides a nutty flavor and adds to the tart's wonderful texture.
- 0.25 teaspoons salt Balances the sweetness and enhances the overall flavor.
For the Topping
- 1.5 cups fresh raspberries Bursting with tartness, they perfectly complement the almond cream.
- powdered sugar for dusting, optional; adds a touch of sweetness and a beautiful presentation.
- sliced almonds for garnish, optional; offers a crunchy texture and an appealing look.
Method
Preparation
- Preheat your oven to 350°F (175°C) to ensure it's hot enough for baking. This temperature helps achieve that beautiful golden finish on your tart.
- Whisk together the flour, powdered sugar, and salt in a large bowl. This dry mixture creates a delightful base for your tart crust, ensuring a perfectly balanced flavor.
- Mix in the cold butter cubes using a pastry cutter or your fingers. Continue until you achieve a texture that resembles coarse crumbs. This step is crucial for a flaky crust!
- Stir in the egg yolk, followed by the cold water one tablespoon at a time. Mix until the dough begins to come together, forming a cohesive mass perfect for rolling out.
- Wrap and chill the dough in plastic wrap, shaping it into a disk. Refrigerate for at least 30 minutes to firm it up, which helps in rolling it out smoothly.
- Beat the softened butter and granulated sugar in a medium bowl until light and fluffy. This incorporates air into the mix, giving your almond filling a lovely texture.
- Add in the eggs one at a time, mixing well after each. Then, stir in the almond extract, almond flour, and salt until everything is well combined for that rich flavor.
- Roll out the chilled dough on a lightly floured surface, ensuring it fits a 9-inch tart pan. Press the dough into the pan, trimming any excess to create a perfect edge.
- Pour the almond cream filling into the prepared crust, spreading it evenly with a spatula. This forms the luscious base to hold those beautiful raspberries.
- Gently place the fresh raspberries on top of the almond cream filling. Press them in slightly, which allows their juicy goodness to seep into the cream as it bakes.
- Bake in the preheated oven for 30–35 minutes, or until the almond cream is set and lightly golden. The raspberries should be soft but not bursting at this stage.
- Cool the tart in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps set the filling even more.
- Dust the top with powdered sugar and garnish with sliced almonds if desired before serving. This adds a touch of elegance, making it visually stunning.
- Slice and serve the tart at room temperature or slightly chilled to enhance its flavor and texture.
Nutrition
Serving1sliceCalories380kcalCarbohydrates40gProtein6gFat22gSaturated Fat10gPolyunsaturated Fat2gMonounsaturated Fat8gCholesterol80mgSodium200mgPotassium180mgFiber2gSugar15gVitamin A500IUVitamin C5mgCalcium40mgIron1mg