Description
This Classic Raspberry Tart features a buttery, flaky crust paired with a rich almond frangipane filling, topped with fresh raspberries and a glossy fruit jelly glaze. Inspired by traditional French patisserie, this elegant dessert is perfect for special occasions or an impressive homemade treat.
Ingredients
Scale
Crust
- 2 cups all-purpose flour (240 g)
- 1/2 cup powdered sugar (63 g)
- 1/4 teaspoon salt
- 10 tablespoons butter, cool but not completely hard (143 g)
- 1 large egg yolk
- 2-3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Frangipane Filling
- 1 cup almond flour (110 g)
- 8 tablespoons salted butter, softened (112 g)
- 2 large eggs
- 1/2 cup sugar (100 g)
- 1 teaspoon vanilla extract or vanilla bean paste
Topping
- 2-3 cups fresh raspberries
- 1/4 cup apple or apricot jelly
Instructions
- Prepare the crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk, heavy cream, and vanilla extract, and mix until the dough comes together. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- Preheat oven and roll crust: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan, pressing it into the bottom and sides. Trim any excess dough. Prick the bottom with a fork to prevent bubbling.
- Make the frangipane filling: In a mixing bowl, beat the softened butter and sugar until fluffy. Add the almond flour and mix until combined. Beat in the eggs one at a time, then add the vanilla extract, mixing until smooth.
- Assemble the tart: Spread the frangipane filling evenly into the prepared tart crust. Arrange the fresh raspberries on top, pressing them gently into the filling.
- Bake the tart: Bake in the preheated oven for 30 minutes or until the filling is set and the crust is golden brown. Remove from the oven and allow to cool completely.
- Glaze the tart: Warm the apple or apricot jelly until it is liquid, then brush it gently over the raspberries to give a shiny finish and added flavor.
- Serve: Allow the glaze to set for 10-15 minutes before slicing and serving your beautiful raspberry tart.
Notes
- This tart is best enjoyed the day it is made to keep the crust crisp and raspberries fresh.
- Substitute gluten-free flour blend for a gluten-free crust, though texture may vary slightly.
- For a dairy-free version, use vegan butter and substitute heavy cream with full-fat coconut milk.
- The frangipane filling can be made in advance and refrigerated for up to one day before use.
- Use fresh, ripe raspberries for the best flavor and appearance.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
