Description
This Classic Raspberry Tart features a tender, buttery short crust paired with a luscious almond frangipane filling, topped with fresh raspberries and a glossy jelly finish. Inspired by French patisserie, this elegant tart is perfect for special occasions or a delightful dessert any time.
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 and 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 large bowl, combine all-purpose flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add egg yolk, vanilla extract, and 2 tablespoons of heavy whipping cream. Mix gently until the dough comes together. Add another tablespoon of cream if needed to bring the dough together. Form into a disk, wrap with plastic wrap and chill in the refrigerator for 30 minutes.
- Make the frangipane filling: In a mixing bowl, cream softened butter with sugar until light and fluffy. Beat in eggs one at a time, then stir in almond flour and vanilla extract until smooth and well combined.
- Assemble the tart: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim excess. Spread the frangipane filling evenly over the crust.
- Add raspberries: Arrange fresh raspberries on top of the frangipane, pressing them lightly into the filling to ensure they stay in place during baking.
- Bake: Place the tart on the middle rack and bake for 30 minutes, or until the filling is set and lightly golden, and the crust is cooked through. Remove from oven and allow to cool completely on a wire rack.
- Glaze the tart: Warm the apple or apricot jelly until it becomes liquid, either in a small saucepan or microwave. Using a pastry brush, gently glaze the raspberries for a shiny finish. Chill for 10 minutes before serving for best results.
Notes
- Use chilled butter and minimal mixing when making the crust to ensure a tender, flaky pastry.
- If fresh raspberries are not available, you can use frozen ones—just thaw and drain excess liquid before placing them on the tart.
- Apricot jelly can be substituted with apple jelly or even warmed marmalade for a different fruit glaze.
- This tart is best eaten within 2 days to enjoy the crisp crust and fresh fruit.
- For a dairy-free version, substitute butter with a plant-based margarine and use a non-dairy cream.
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: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
