A raspberry almond tart is a delightful dessert that combines the sweetness of ripe raspberries with the rich, nutty flavor of almonds. This tart is not only visually stunning but also bursting with delicious flavors that will surely impress your guests. Here’s a step-by-step guide on how to make a beautiful raspberry almond tart.
Ingredients:
For the tart crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1-2 tablespoons ice water
For the almond filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond meal (or ground almonds)
- 1 large egg
- 1 teaspoon almond extract
- 2 tablespoons all-purpose flour
- Pinch of salt
For the topping:
- 1 cup fresh raspberries
- 2 tablespoons raspberry or apricot jam (optional, for glazing)
Instructions:
1. Prepare the Tart Crust:
- In a large bowl, combine the flour, powdered sugar, and salt.
- Add the cubed cold butter and rub it into the flour mixture with your fingers or a pastry cutter until it resembles coarse crumbs.
- Add the egg yolk and 1 tablespoon of ice water. Mix until the dough begins to come together. If it seems too dry, add the remaining tablespoon of ice water.
- Turn the dough out onto a floured surface and knead it a couple of times to bring it together. Form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Once chilled, roll out the dough on a floured surface to fit into a 9-inch tart pan. Press the dough into the edges and trim any excess. Prick the bottom of the crust with a fork.
- Refrigerate the crust for another 10 minutes to help prevent shrinking during baking.
2. Make the Almond Filling:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, cream the softened butter and granulated sugar together until light and fluffy. You can use an electric mixer or do it by hand.
- Add the almond meal, egg, almond extract, flour, and a pinch of salt. Mix until the filling is smooth and well combined.
3. Assemble the Tart:
- Remove the tart crust from the fridge and bake it in the preheated oven for 10-12 minutes, or until it is just beginning to turn golden. You don’t need to bake it fully, just enough to set the crust.
- Once the crust is par-baked, remove it from the oven and let it cool for a few minutes.
- Spread the almond filling evenly over the crust, smoothing it out with a spatula.
- Arrange the fresh raspberries on top of the almond filling in a beautiful, decorative pattern.
4. Bake the Tart:
- Place the tart back in the oven and bake for 25-30 minutes, or until the almond filling is golden and set, and the raspberries are softened.
- Once baked, remove the tart from the oven and allow it to cool completely in the pan before removing the tart ring.
5. Glaze (Optional):
- If you want a shiny finish, heat the raspberry or apricot jam in a small saucepan over low heat until melted.
- Strain the jam through a fine sieve to remove any fruit pieces, then brush a thin layer over the raspberries for a glossy finish.
6. Serve and Enjoy:
- Once the tart is completely cooled, slice it into wedges and serve. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips for a Perfect Raspberry Almond Tart:
- Chill the dough: Make sure to chill the tart dough before rolling it out and after placing it in the pan to prevent it from shrinking during baking.
- Use fresh raspberries: Fresh raspberries give the tart a burst of color and flavor, and they hold up better during baking.
- Almond meal substitution: If you don’t have almond meal, you can grind whole almonds in a food processor until finely ground.
- Customize the jam glaze: If raspberry jam is too sweet for you, try apricot jam for a slightly different flavor that complements the tart’s richness.
This raspberry almond tart is perfect for any occasion, from family gatherings to sophisticated dinner parties. Its crisp crust, luscious almond filling, and fresh raspberries make it an irresistible treat.