The Raspberry Almond Tart is a delectable dessert that has the ability to appeal to even the most discerning palate. It combines the sweetness of raspberries with the richness of almonds, creating a symphony of flavors that will leave a lasting impression.
The Perfect Balance of Sweet and Tart
The tartness of the raspberries is perfectly balanced by the sweetness of the almond filling, creating an irresistible flavor combination. The buttery crust provides a delightful contrast in texture, making each bite a delightful experience.
A Feast for the Eyes
Not only is the Raspberry Almond Tart a culinary masterpiece, but it is also a visual delight. The vibrant colors of the raspberries against the golden brown crust create a stunning presentation that will impress your guests.
A Symphony of Textures
The Raspberry Almond Tart is a symphony of textures, ranging from the buttery crust to the delicate almond filling to the juicy raspberries. Each bite offers a unique sensation, keeping your taste buds engaged from the first bite to the last.
A Dessert for All Occasions
The Raspberry Almond Tart is a versatile dessert that can be enjoyed for any occasion, from casual gatherings to formal celebrations. It is also a great make-ahead dessert, making it perfect for busy schedules.
A Delightful Fusion: Raspberry Almond Tart
This exquisite Raspberry Almond Tart is a delightful fusion of two classic desserts: the Italian Almond Tart and the renowned Linzer Torte. It features a rich, buttery, nut-infused pastry crust filled with a luscious raspberry topping. The Linzer Torte, believed to be one of the world’s oldest cakes, comes in various forms, and you can learn more about its fascinating history here.
My sister Sandra, the avid baker, crafted this culinary masterpiece, opting for a combination of toasted almonds and hazelnuts for an enhanced nutty flavor. While many recipes call for blanched almonds and toasted hazelnuts, she prefers to toast both nuts, finding the dough easier to handle and delivering a richer taste. Toasted almonds are readily available if you prefer to skip the toasting process. The crust’s color may vary depending on whether the almonds are blanched or toasted, and the texture will differ based on whether the nuts are whole or sliced.
Here’s a glimpse into the delightful Raspberry Almond Tart:
- Aromatic Crust: The crust, a symphony of toasted almonds and hazelnuts, provides a delightful nutty foundation for the raspberry filling.
- Luscious Raspberry Filling: The tart’s heart lies in its vibrant raspberry filling, a burst of sweetness and tanginess that complements the nutty crust perfectly.
- A Culinary Masterpiece: The Raspberry Almond Tart is not just a dessert; it’s a culinary masterpiece, a fusion of flavors and textures that will tantalize your taste buds.
Whether you’re celebrating a special occasion or simply indulging in a moment of pure indulgence, this Raspberry Almond Tart will surely delight and impress.tunesharemore_vert
How to make the Tart
This almond tart recipe simplifies the traditional method by omitting the elaborate lattice or criss-cross strips of dough, saving time and effort. To further enhance the ease of preparation, high-quality raspberry preserves and almond paste are recommended. The dough can be effortlessly prepared using a food processor, an indispensable tool in many kitchens. For easy serving, a tart pan with a removable bottom is strongly advised. These pans are readily available at most kitchenware stores. When choosing a tart pan, invest in a sturdy, well-made one instead of a cheaper alternative. A quality tart pan will serve you well as you pursue your baking aspirations.”
For the dough:
- A combination of hazelnuts and almonds, toasted for enhanced flavor
- All-purpose flour to provide structure to the crust
- Baking powder and ground cinnamon for a hint of lift and warmth
- Salt to balance the sweetness of the other ingredients
- Unsalted butter softened to blend smoothly into the dough.
- Granulated sugar to sweeten the crust
- Large egg yolk to bind the dough and add richness
For the filling and topping:
- Unsalted butter for a rich and creamy texture
- Almond paste for a nutty flavor and moist filling
- Sugar to sweeten the filling and balance the tartness of the jam
- Large egg to bind the filling and add structure
- All-purpose flour to prevent the filling from being too runny
- Raspberry, plum, or cherry jam for a burst of sweetness and tanginess
- Sliced almonds for a delightful crunch and nutty flavor
This recipe yields a delightful 10-inch torte, perfect for any occasion, whether it’s a holiday gathering, a simple get-together, or a special treat to indulge in. Before heading to the store, take some time to review the recipe to ensure a smooth baking process. Preparation time may vary depending on your chosen dough preparation method.
Notes and Tips:
- For a richer flavor, use dark brown sugar instead of granulated sugar.
- If you don’t have a food processor, you can make the crust by hand. Cut the butter into the flour mixture with a pastry blender or two knives, then add the egg and mix until the dough comes together.
- To prevent the crust from getting too brown, you can line the edges of the tart pan with foil before baking.
- If the filling is starting to brown too much, cover the tart with foil loosely.
- Let the tart cool completely before slicing to prevent the filling from running.
Here are some tips on how to serve the Raspberry Almond Tart:
- Let the tart cool completely before slicing: This will ensure that the filling has set and that the tart will hold its shape when sliced.
- Use a sharp, serrated knife to slice the tart: This will prevent the crust from crumbling.
- Serve the tart on a platter or plate with a dollop of whipped cream or crème fraîche: This will add a touch of richness and decadence.
- Garnish the tart with fresh raspberries or sliced almonds: This will add a festive touch and a burst of flavor.
- Enjoy the tart at room temperature or slightly chilled: This will allow the flavors to fully develop.
Here are some additional serving suggestions:
- Serve the tart with a scoop of vanilla ice cream for a classic dessert combination.
- Pair the tart with a glass of sparkling wine or champagne for a festive touch.
- Bring the tart to a potluck or gathering to impress your friends and family.
Enjoy your delicious Raspberry Almond Tart!
Adapted and modified directions, Raspberry Almond Tart from Martha Stewart and Williams Sonoma – Italian Almond Tart
For the dough:
- 1/2 cup hazelnuts about 2 1/2 ounces
- 1 cup blanched or toasted almonds about 5 ounces
- 1 1/3 cups all-purpose flour plus more for dusting
- 3/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 sticks unsalted butter room temperature (3/4 cup)
- 1 cup granulated sugar
- 1 large egg yolk
For the filling and topping:
- 1/4 cup unsalted butter
- 4 ounces 125 g almond paste cut into pieces
- 2 tablespoons sugar
- 1 large eggs
- 2 tablespoons all-purpose flour
- 1/3 cup 3 ½ oz/105 g raspberry plum, or cherry jam
- 1/3 cup 1 ½ oz/45 g sliced almonds
To make the dough
- Preheat oven to 350 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
- In a food processor, pulse hazelnuts and almonds until finely ground. (Be careful not to over process; you don’t want the mixture to become a paste.) In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nut mixture; set aside.
- In bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and flour mixture all at once.
- Dump the dough into a large zip-top plastic bag and press into a flat disk. Refrigerate for at least 30 minutes and up to 1 day before using.
- On a lightly floured work surface, roll out the dough into 12 inches (30 cm) in diameter and about 1/8 inch (3mm) thick. Transfer to a 9 ½ – inch (24cm) tart pan and ease into the tart pan, patting it firmly into the bottom and up the sides. Trim the edge. Refrigerate or freeze the dough until firm, about 30 minutes.
- Position the rack in the middle of the oven and preheat to 375 degrees Fahrenheit. Line the tart shell with foil and fill with pie weights (beans for example). Bake until the crust starts to look dry, about 15 minutes. Remove the foil and weights, and continue baking until golden about 15 minutes longer. Let cool completely. Reduce the oven temperature to 350 degrees Fahrenheit. Remove and set aside.
To make the filling/spread
- In a bowl, using an electric mixer, beat the butter on medium speed until smooth. Add the almond paste, one piece at a time, beating until smooth after each addition. Continuing to beat, sprinkle in the sugar. Add the egg and mix well. Stir in the flour. Spread the almond paste mixture over the dough. Spread the jam evenly over the almond paste mixture.
- Bake until the jam starts to bubble about 20 – 25 minutes. Sprinkle evenly with the sliced almonds. And let cool completely on a wire rack. Remove the pan sides and serve.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.