Description
A delightful Raspberry Almond Tart featuring a rich almond crust, luscious raspberry filling, and creamy almond topping, perfect for any gathering.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup powdered sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- ¾ cup granulated sugar
- 1 tsp almond extract
- 1 cup raspberry puree (fresh or thawed frozen raspberries)
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Combine almond flour, powdered sugar, and melted butter in a bowl and mix until crumbly. Press firmly into a tart pan.
- Prick the bottom with a fork to prevent bubbling, and bake for 10-12 minutes until golden.
- Whisk together eggs, sugar, almond extract, and raspberry puree until smooth.
- Pour the filling into the baked crust and spread evenly.
- Bake for 25-30 minutes or until set with a slight jiggle.
- Cool at room temperature, then refrigerate for an hour.
- Dust with powdered sugar before serving.
Notes
Store leftovers covered in the refrigerator for up to three days. Freezes well for up to two months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: raspberry tart, almond tart, dessert recipe, summer dessert, family recipe