Raspberry Almond Tart

When we were in France so many moons ago, a trip to the boulangerie was a daily event.  A loaf, baguette, or banette (those ones had pointy ends) were always a given.  Sometimes we would throw in a croissant, plain for Micah and amande for me.On the even rarer occasion, we would pick out one of the beautiful dessert pastries from the glass case, and take it home to share that evening. I always took pictures with plans to recreate the amazing masterpieces “someday.”
That was over two years ago, and although I have tried my hand the breads and croissants, this is the first time I’ve touched the desserts. Shame on me, right?

Shame, shame.

But when someday finally did happen, it was pretty amazing.  So amazing, that we’ll have another someday soon, hopefully.  The thing I love most about pastries like this is that they aren’t overly sweet– in fact, there is less than a cup of sugar in this whole tart.  So if you also factor in the almonds and raspberries and ignore the butter, this is pretty much good for you…


Bon Appetit!

Raspberry Almond Tart

Makes a 9 inch tart Based on King Arthur Flour’s Crust Recipe, the almond filling is my own, based on several different recipes I’ve collected.


  • 1/2 cup sugar
  • 1/2 cup softened butter
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 1.5 cups all-purpose flour
  • 3/4 cup finely ground almond meal

Almond Filling

  • 1 cup finely ground almond meal
  • 4 Tbsp. butter
  • 2 eggs
  • 3-4 Tbsp. sugar
  • 2 Tbsp. amaretto liqueur, or 1 Tbsp. almond extract
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 2 cups of raspberries for garnish

Preheat the oven to 350°.  For the crust, cream the butter, sugar, salt, and vanilla extract together.  Add the flours, stirring until you have crumbs that cling together when squeezed.  Press into a well-greased 9 inched tart pan and bake for 18 minutes.

For the almond filling, beat the 4 Tbsp. of butter and 3-4 Tbsp. of sugar together, then beat in the eggs until fluffy.  Mix in amaretto or almond extract, vanilla extract, and salt.  Stir in the almond meal until well combined and pour into the crust.  Bake for 25-30 minutes, or until the top is golden brown.

Let cool completely and garnish with raspberries.  Keep refrigerated for up to 4 days, and serve at room temperature.

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