Description
This Classic Raspberry Tart features a delicate buttery crust filled with a rich almond frangipane cream, topped with fresh raspberries and a glossy fruit glaze. Inspired by traditional French patisserie, it offers an elegant dessert that is both simple to make and impressive to serve.
Ingredients
Scale
Crust
- 2 cups all-purpose flour (240 g)
- 1/2 cup powdered sugar (63 g)
- 1/4 teaspoon salt
- 10 tablespoons butter, cool and not completely hard (143 g)
- 1 large egg yolk
- 2-3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Frangipane Filling
- 1 cup almond flour (110 g)
- 8 tablespoons salted butter, softened (112 g)
- 2 large eggs
- 1/2 cup sugar (100 g)
- 1 teaspoon vanilla extract or vanilla bean paste
Topping
- 2-3 cups fresh raspberries
- 1/4 cup apple or apricot jelly
Instructions
- Prepare the crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the cold butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk, vanilla extract, and 2 tablespoons of heavy whipping cream. Stir until the dough just comes together, adding the third tablespoon of cream if necessary. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
- Make the frangipane filling: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond flour and vanilla extract until the mixture is smooth and well combined.
- Roll out the crust and assemble: Preheat your oven to 350 degrees Fahrenheit. On a lightly floured surface, roll out the chilled dough into a circle about 11 inches in diameter. Transfer it carefully into a 9-inch tart pan, pressing it into the edges and trimming any excess dough. Spread the frangipane filling evenly over the crust.
- Add raspberries and bake: Arrange the fresh raspberries on top of the filling in a single layer. Bake the tart in the preheated oven for 30 minutes or until the filling is set and the crust is golden brown.
- Glaze the tart: Remove the tart from the oven and while still warm, gently brush the raspberries with warmed apple or apricot jelly to give a beautiful shiny finish and added sweetness. Let the tart cool completely before serving.
Notes
- Use cold butter for the crust to achieve a tender, flaky texture.
- If fresh raspberries are out of season, frozen raspberries can be used but drain excess moisture.
- Chilling the dough before rolling makes it easier to handle and helps prevent shrinking during baking.
- The frangipane filling can be made ahead and stored refrigerated for up to 2 days.
- For a gluten free version, substitute the all-purpose flour with a gluten free flour blend and ensure powdered sugar is gluten free.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 330 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
