Raspberry Almond Tart: A Sophisticated Nutty Delight.

The Raspberry Almond Tart, often referred to as a Bakewell-style tart, is a masterclass in flavor harmony. It features a crisp, buttery shortcrust shell filled with a layer of tart raspberry jam and a thick topping of frangipane—a rich, almond-based cake cream.

As the tart bakes, the raspberries sink slightly into the almond filling, creating a moist, jammy interior that contrasts with the toasted, golden almond crust.

Ingredients

The Shortcrust Pastry

All-Purpose Flour: 200g.
Cold Unsalted Butter: 100g, cubed.
Powdered Sugar: 2 tablespoons.
Egg Yolk: 1 large.
Ice Water: 1–2 tablespoons.

The Filling (Frangipane)

Unsalted Butter: 100g, softened.
Granulated Sugar: 100g.
Ground Almonds (Almond Flour): 100g.
Large Egg: 1, room temperature.
Almond Extract: 1/2 teaspoon.
Raspberry Jam: 4 tablespoons.
Fresh Raspberries: 125g.
Flaked Almonds: 25g (for the topping).

Instructions

Step 1: Make the Pastry

Pulse the flour, powdered sugar, and cold butter in a food processor until the mixture looks like breadcrumbs. Add the egg yolk and a splash of water, pulsing until the dough just begins to clump. Wrap in plastic and chill for 30 minutes.

Step 2: Blind Bake

Preheat your oven to 180°C. Roll out the dough and line a 23cm (9-inch) tart pan. Prick the base with a fork, line with parchment and pie weights, and bake for 12 minutes. Remove weights and bake for another 5 minutes. Let it cool slightly.

Step 3: Prepare the Frangipane

In a medium bowl, cream the softened butter and sugar until light. Beat in the egg and almond extract. Fold in the ground almonds until you have a thick, spreadable paste.

Step 4: Layer the Flavors

Spread the raspberry jam evenly over the base of the pre-baked tart shell. Spoon the frangipane over the jam, smoothing it to the edges. Press the fresh raspberries into the frangipane and scatter the flaked almonds over the top.

Step 5: The Final Bake

Bake for 30–35 minutes until the almond filling is puffed, golden brown, and firm to the touch. Let the tart cool completely in the pan before slicing to allow the jam layer to set.

Flavor and Texture Notes

This tart offers a complex, multi-layered bite. The crust is shatteringly crisp, while the frangipane has a velvety, marzipan-like richness. The raspberries provide a necessary acidic punch that cuts through the buttery almond base, ensuring the dessert remains light and refreshing.

Tips for Success

Keep it Cold: Ensure your pastry butter and water are ice-cold to achieve a flaky, short texture.
Don’t Over-mix the Frangipane: Mix just until the egg is incorporated; over-beating can cause the filling to rise too much and then collapse.
Jam Quality: Use a high-fruit content raspberry jam for the best flavor profile.

FAQ

Question	Answer
Can I use other berries?	Yes, blackberries or blueberries work beautifully with the almond filling.
How do I prevent a soggy bottom?	Blind baking the crust first is essential. It creates a moisture barrier before you add the jam and frangipane.
How long does it stay fresh?	It keeps well in an airtight container at room temperature for 3 days.

Conclusion

The Raspberry Almond Tart is an elegant addition to any dessert table, balancing rustic charm with a refined flavor profile.