Description
This Classic Raspberry Tart features a buttery, tender crust filled with a rich almond frangipane and topped with fresh raspberries. Glazed with apple or apricot jelly, it's a perfect elegant dessert inspired by traditional French patisserie.
Ingredients
Scale
For the Tart Crust
- 2 cups (240 g) all-purpose flour
- 1/2 cup (63 g) powdered sugar
- 1/4 tsp. salt
- 10 Tbsp. (143 g) butter, cool and not completely hard
- 1 large egg yolk
- 2-3 Tbsp. heavy whipping cream
- 1 tsp. vanilla extract
For the Frangipane Filling
- 1 cup (110 g) almond flour
- 8 tablespoons (112 g) salted butter, softened
- 2 large eggs
- 1/2 cup (100 g) sugar
- 1 teaspoon vanilla extract or vanilla bean paste
For the Topping
- 2-3 cups fresh raspberries
- 1/4 cup apple or apricot jelly
Instructions
- Prepare the Tart Crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the cool butter until the mixture resembles coarse crumbs. Add the egg yolk, vanilla extract, and 2 tablespoons of heavy whipping cream, mixing just until the dough comes together. Add an extra tablespoon of cream if necessary. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Make the Frangipane Filling: In another bowl, cream the softened butter with sugar until smooth. Beat in the eggs one at a time, then add almond flour and vanilla extract, mixing until well combined. Set aside.
- Assemble the Tart: Preheat the oven to 350 degrees Fahrenheit. Roll out the chilled tart dough on a lightly floured surface into a circle to fit a 9-inch tart pan. Press the dough evenly into the pan and trim excess edges. Spread the frangipane filling evenly over the crust.
- Add the Raspberries: Arrange fresh raspberries over the frangipane layer, gently pressing them into the filling to ensure they adhere.
- Bake the Tart: Place the tart on a middle rack and bake for 30 minutes or until the filling is set and the crust is golden brown. Remove the tart from the oven and let cool for 15 minutes.
- Glaze the Tart: Warm the apple or apricot jelly until melted and smooth. Using a pastry brush, glaze the raspberries and the surface of the tart to give a shiny finish and added sweetness.
- Cool and Serve: Allow the tart to cool completely before removing from the tart pan. Serve at room temperature or slightly chilled.
Notes
- This tart is best served the same day but can be refrigerated for up to 2 days in an airtight container.
- For a more intense almond flavor, toast the almond flour lightly before incorporating into the filling.
- Use fresh, ripe raspberries for the best taste and appearance.
- If apple or apricot jelly is not available, any clear fruit jelly or preserves that melt well may be substituted.
- Ensure the butter for the crust is cool but pliable to achieve a tender, flaky texture.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
