Almond & Raspberry Tart
This almond and raspberry tart combines crisp sweet pastry with a soft frangipane filling and bursts of sharp raspberry. It is balanced, elegant and straightforward to bake at home.
Serve slightly warm or fully cooled with crème fraîche, pouring cream or a cup of tea.
Ingredients
- 1 sheet Sweet Shortcrust Pastry ready-rolled
- 125 g Caster Sugar
- 2 Eggs beaten
- 125 g Ground almonds
- 200 g Raspberries fresh
- 2 tbsp Flaked Almonds
- 1 tbsp Plain Flour
- 1 tbsp Apricot Jam warmed
- 125 g Unsalted butter softened
Method
20m45m1h 5m
- Heat the oven to 190°C (170°C fan) and lightly butter a 23 cm tart tin.
- Line the tin with the pastry, press it into the corners, and trim any excess.
- Prick the base, line with baking paper, fill with baking beans, and blind bake for 12 minutes.
- Remove the paper and beans, then return the case to the oven for 5 minutes until lightly golden.
- Beat the softened butter and caster sugar until pale and creamy.
- Mix in the ground almonds, plain flour and beaten eggs until smooth.
- Spread the frangipane evenly in the tart case and level the top.
- Scatter the raspberries over the filling and sprinkle with flaked almonds.
- Bake for 28–32 minutes until the filling is set and golden.
- Cool for 15 minutes, brush the top with warmed apricot jam, then slice and serve.
Notes
Use room-temperature butter for a smoother frangipane and even rise.
If the tart browns quickly, cover loosely with foil for the final 10 minutes.
Allow the tart to cool before slicing so the filling can set cleanly.