This Raspberry Almond Tart is a delightful blend of sweet, tart, and nutty flavors, perfect for any occasion. Its crisp crust and luscious filling make it both a feast for the eyes and the taste buds. A simple yet elegant dessert that highlights the natural sweetness of fresh raspberries.
The foundation of our crust starts with a combination of all-purpose flour and almond flour. The almond flour adds a delicate nuttiness and complements the tart's filling. Using unsalted butter, chilled and cubed, helps create a flaky crust while a touch of granulated sugar sweetens it just enough. A dash of salt balances the flavors, and vanilla extract gives a hint of warmth. A small amount of cold water binds everything together into a perfect dough.
The filling is a symphony of fresh flavors with fresh raspberries at the forefront. They’re mixed with granulated sugar to enhance their natural sweetness. Cornstarch acts as a thickening agent, ensuring the filling sets nicely. A splash of lemon juice brightens everything up, while a touch of almond extract deepens the nutty notes. Finally, almond slivers on top add a delightful crunch and visual appeal.
This tart pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more decadent touch, drizzle with melted dark chocolate or a raspberry coulis. It’s also delightful alongside a light, fruity white wine or a sparkling Prosecco.
Start by preheating your oven to 375°F (190°C). This ensures it's ready when you are. In a food processor, combine your all-purpose flour, almond flour, sugar, and salt. Pulse briefly to mix them well, forming a uniform base for your crust. Next, add the chilled butter cubes. Pulse again until the mixture transforms into coarse crumbs, resembling a sandy texture.
Slowly add the vanilla extract and cold water, pulsing until the dough begins to come together. You want it to be cohesive but not sticky. Once done, press the dough evenly into your tart pan. Make sure the crust is uniform in thickness, then refrigerate it for about 30 minutes to firm up.
While your crust chills, prepare the filling. In a bowl, gently combine raspberries, sugar, cornstarch, lemon juice, and almond extract. Stir carefully to avoid crushing the berries too much. Once well-mixed, pour the raspberry mixture into the chilled crust, spreading it evenly to the edges.
Sprinkle the almond slivers generously over the top. They’ll toast beautifully in the oven, adding flavor and texture. Bake the tart for 35-40 minutes. You're looking for a golden crust and a bubbly filling. Once it's done, let it cool completely before serving. This allows the filling to set properly.
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