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raspberry almond tart

davis2377 avatar
Recipe by
Diane Davis
@davis2377
The Villages, FL

This is a wonderful -- and easy -- tart that is a favorite wherever it is served. Comes from a friend of a friend of a friend, who is a pastry chef.

yield 10 -12
prep time 25 Min
cook time 50 Min
method Bake

Ingredients For raspberry almond tart

  • 1-1/2 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1 c
    cold butter, divided
  • 1 c
    sugar, divided
  • 3 lg
    eggs
  • 1/2 c
    raspberry jam, divided
  • 1 c
    ground almonds
  • 1/2 tsp
    almond extract
  • 1/2 c
    10x sugar
  • 2 to 2-1/2 tsp
    lemon juice

How To Make raspberry almond tart

  • 1
    In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly.
  • 2
    Beat in 1 egg Add to flour mixture, tossing with a fork until dry ingredients are moistened.
  • 3
    Press dough evenly onto bottom and up sides of a 9" tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate.
  • 4
    Meanwhile, cream remaining butter and sugar until light and fluffy. Stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition.
  • 5
    Spoon filling over jam. Place tart pan on a baking sheet.
  • 6
    Bake at 350 for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top.
  • 7
    Combine 10X sugar and lemon juice. Drizzle over the top.
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