This Almond Raspberry Tart is a marvelously easy tart I want to share with you. The no-roll crust is made in minutes and is pressed into the pan. Simply wipe out the processor give the filling ingredients a couple spins in the bowl and pour into the parbaked shell.
A quick turn in the oven and your new favorite tart is ready to share.
This was a much loved tart that was served at many a banquet or catering event. Its ease of preparation belies the sophisticated look and taste of the Almond Raspberry Tart.
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Press in Pastry for the Almond Raspberry Tart
1 cup all-purpose flour (140 grams or 5 ounces)
¼ cup cake flour (25 grams or 1 scant ounce)
6 tablespoons unsalted butter, cold and cut into small pieces (90 grams or 3 ounces)
3 tablespoons sugar (35 grams or 1 ¼ t ounces)
⅓ teaspoon baking powder
1 egg
Preheat oven to 350 degrees if baking immediately. This crust can be made ahead and frozen unbaked.
Food Processor Method
Place the flours and baking powder in the food processor. Process to mix briefly. Place the butter in a circle over the flours. Process until finely cut in. Add the sugar; process briefly. Add the egg and yolk and process until, a ball forms.
Mixer Method
Combine the flours, baking powder, and butter in the mixer bowl. Beat with the paddle attachment until the butter is cut in very finely. Add the sugar; mix briefly. Add the egg; mix on medium speed until it comes together in a ball.
Wipe out the bowl of the processor with a paper towel and set aside.
Pressing in the Tart Shell
Preheat the oven to 350°F. Spray the center bottom only of a 9" tart or quiche pan with a removable bottom with non-stick releasing agent.
Divide the dough into thirds (about 110 grams or about 3 ⅞ ounces).
There should be a very small piece of dough left with which to patch the crust if it cracks while baking. You will probably never need it, but if you don't have it, that will be the one time you need it.
Roll one piece into a rope. Lay it against one half of the inside edge of the pan. Repeat with another piece, overlapping the ends slightly. Press the ends together so they become one piece.
Press the ropes into the side of the pan all the way around.
Work some of the pastry on the sides down towards the middle to thin it out.
Flatten the remaining half of the dough into a circle. Place it in the center of the pan. With the side of your hand, press the dough toward the edge. Continue to work the dough toward the seam with your fingers and lastly, seal the seam. Be sure to seal the seam well where the edge and the bottom meet so it does not crack when baked.
Prick the tart bottom with a fork.
Baking the Tart Shell for the Almond Raspberry Tart
Place it on a baking sheet and par-bake for 18 to 22 minutes until lightly browned. If the crust cracked anywhere, use the reserved dough to patch the crack. While the shell is hot from the oven, put small piece of the dough over the crack and, with an offset spatula, smooth it over the crack sealing it. There is no need to do anything else. It will bake with the filling.
Cool before continuing.
Leave the oven turned on.
Filling
⅓ cup seedless raspberry jam or preserves (85 grams or 3 ounces)
1 ¼ cups almonds, whole or slivered (140 grams or 5 ounces)
½ cup sugar (100 grams or 3 ½ ounces)
3 tablespoons unsalted butter, melted (45 grams or 1 ½ ounces)
2 eggs
¼ teaspoon salt
1 ½ tablespoons Amaretto Liqueur
1 teaspoon vanilla
¾ teaspoon almond extract
Spread raspberry jam over partially baked crust. Set aside.
Place almonds on a baking sheet and bake for 7 to 10 minutes, or until deep golden brown and very fragrant, stirring once or twice. Cool.
Melt butter; set aside.
In the bowl of a processor combine the almonds and sugar. Process until the nuts are finely ground. (Do not grind while hot or warm as they are very oily and can turn into a paste.) Set aside. Leave oven on.
Add the remaining ingredients and process to mix.
Baking the Almond Raspberry Tart
Pour the filling for the Almond Raspberry Tart into the shell and bake for 20 to 25 minutes or until the top is golden brown and the filling is set.. Cool. Release from the pan.
To Serve: Sprinkle with powder sugar; cut into 8 to 10 pieces.
To Make Ahead: This tart can be baked, cooled, and then frozen without the powder sugar well wrapped. It can stay in the freezer for several months. Thaw at room temperature to serve.
Storage: Store at room temperature up to 5 days.
Here are a few additional recipes that you might enjoy:
Dutch Peach Pie
Rhubarb Cream Tart
Snicker-ama
Jessica Weissman says
This recipe saved my neck. Someone promised I would make a special dessert for a friend's birthday...without asking me. I'm a cookie and bread and roll baker, not a real dessert-maker. It's easy as promised, and tasty too.
Helen S Fletcher says
So happy to help Jessica. That was a big seller to our clientele. You have some good friends!!
Judy Garden says
A British Bakewell Tart. Thanks for posting this Helen. This was a go to in my shop and always met with rave reviews. For those who are new to this you will love it and Helen has made it as easy as tart, I mean pie...
Lynette Pruett says
Hello, Helen! This tart sounds delightful, and is definitely going on my "to bake soon" list. I can’t wait to taste it! One question: I didn’t notice a specific tart pan size in the instructions. What size should I use?
I hope you and Mike are staying safe and healthy. Take care.
hfletcher says
Hi Lynette, Thank you, thank you for the catch. I corrected it just now. It is a 9" tart or quiche pan with a removable bottom.
We are doing fine. thank you for asking.
Kathy Parathyras says
Good Morning Helen! This tart looks beautiful and I am going to try it this weekend. One question. I have a big bag of almond flour. Is there any way I could use the almond flour instead of the ground almonds? Thanks!
hfletcher says
You probably can Kathy. I've never tried it. It's almonds! Let me know how it goes. I'd like to pass it along.
Judy garden says
Yes, Kathy. I always use almond flour. The same weight as the almonds. 140 gr almonds = 140 gr almond flour.