Raspberry Almond Tart

This Raspberry Almond Tart features a buttery almond crust filled with luscious raspberries and a hint of citrus, topped with crunchy almond slivers for the perfect combination of textures and flavors. The richness of almonds pairs beautifully with the tartness of raspberries, making it a delightful choice for any dessert lover.

Prep time: 30 minutes
Cook time: 40 minutes
Serves: 8

Ingredients

1 cup all-purpose flour

1/2 cup almond flour

1/2 cup unsalted butter, chilled and cubed

1/4 cup granulated sugar

1/4 tsp salt

1/2 tsp vanilla extract

1/4 cup cold water

2 cups fresh raspberries

1/2 cup granulated sugar

1 tbsp cornstarch

1 tbsp lemon juice

1/4 tsp almond extract

1/4 cup almond slivers

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a food processor, combine all-purpose flour, almond flour, sugar, and salt. Pulse to mix.

3. Add chilled butter cubes and pulse until the mixture resembles coarse crumbs.

4. Add vanilla extract and cold water gradually until the dough comes together.

5. Press the dough into a tart pan evenly and refrigerate for 30 minutes.

6. In a bowl, mix raspberries, sugar, cornstarch, lemon juice, and almond extract.

7. Pour the raspberry mixture into the chilled crust, spreading evenly.

8. Sprinkle almond slivers on top.

9. Bake for 35-40 minutes or until the crust is golden and the filling is bubbly.

10. Let the tart cool completely before serving.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place slices in a preheated 300°F oven for 5-10 minutes until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.