Recipe

Classic Almond Raspberry Tart

Raspberry Almond Delight

4.9 out of 5

Indulge in the delightful flavors of British cuisine with this Classic Almond Raspberry Tart. This traditional dessert combines a buttery pastry crust, sweet raspberry jam, and a rich almond filling, creating a perfect balance of flavors.

Dessert› Tart› Bakewell Tart

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Preparation time

30 minutes

Cooking time

35-40 minutes

Total time

1 hour 10 minutes

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free (if raspberry jam without nuts is used), Soy-free, Peanut-free, Kosher

Allergens

Almonds, Eggs, Dairy (if using butter)

Not suitable for

Vegan, Gluten-free, Dairy-free, Egg-free, Low-carb

Ingredients

For the pastry: For the pastry:
200g (1 ⅔ cups) all-purpose flour 200g (1 ⅔ cups) all-purpose flour
100g (½ cup) unsalted butter, cold and cubed 100g (½ cup) unsalted butter, cold and cubed
50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
1 large egg, beaten 1 large egg, beaten
For the filling: For the filling:
150g (1 ½ cups) ground almonds 150g (1 ½ cups) ground almonds
150g (⅔ cup) unsalted butter, softened 150g (⅔ cup) unsalted butter, softened
150g (¾ cup) granulated sugar 150g (¾ cup) granulated sugar
3 large eggs 3 large eggs
For the topping: For the topping:
100g (½ cup) raspberry jam 100g (½ cup) raspberry jam
25g (¼ cup) flaked almonds 25g (¼ cup) flaked almonds

Nutrition

Calories (kcal / KJ): 420 kcal / 1760 KJ
Fat: 28g (total), 12g (saturated)
Carbohydrates: 38g (total), 22g (sugars)
Protein: 7g
Fiber: 2g
Salt: 0.2g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease a 9-inch tart pan.
2.
In a large mixing bowl, combine the flour, cold cubed butter, and sugar. Rub the mixture between your fingertips until it resembles breadcrumbs.
3.
Add the beaten egg to the mixture and knead until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4.
Roll out the chilled pastry on a lightly floured surface and line the tart pan with it. Trim any excess pastry.
5.
Spread the raspberry jam evenly over the pastry base.
6.
In a separate bowl, cream together the softened butter and sugar until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition.
7.
Fold in the ground almonds until well combined. Pour the almond filling over the raspberry jam in the tart pan.
8.
Sprinkle the flaked almonds on top of the filling.
9.
Bake the tart in the preheated oven for 35-40 minutes, or until the filling is golden and set.
10.
Allow the tart to cool completely before serving.

Treat your ingredients with care...

Almonds — Make sure to use ground almonds for the filling to achieve the desired texture. You can grind whole almonds in a food processor or use pre-ground almonds.
Raspberry jam — Choose a high-quality raspberry jam without seeds or nuts for a smooth and flavorful tart.

Tips & Tricks

For an extra burst of flavor, add a teaspoon of almond extract to the almond filling.
Serve the tart warm with a dollop of whipped cream or a scoop of vanilla ice cream.
If you prefer a more rustic look, you can fold the edges of the pastry over the filling, creating a free-form tart.

Serving advice

Serve the Classic Almond Raspberry Tart at room temperature or slightly warmed. Cut it into wedges and serve on dessert plates.

Presentation advice

Dust the tart with powdered sugar just before serving to add a touch of elegance. Garnish each slice with a fresh raspberry or a sprig of mint for a pop of color.