raspberry almond tarte
This raspberry almond tarte combines the sweetness of almonds with fresh tart raspberries for a delicious summer dessert everyone will love.
Kenny and I are blessed with some pretty amazing friends who gifted us delicious farm fresh raspberries a couple weeks ago. When we were invited to their house for dinner I decided to turn the beautiful raspberries into a fun dessert that we could share together. The pairing of sweet almonds and fresh raspberries proved to be a big hit and this tarte became an instant favorite in our home!
After the success of the nectarine almond tarte I made using a variation of David Lebovitz’s recipe, I couldn’t wait to test healthier versions of the French pastry. My first move was to increase the thickness of the crust. I love the fact that the tender, flaky crust is made using melted butter but I found that the baked shell was too thin in areas and lead to cracks. After some trial and error, I was able to determine the correct ratio of butter and flour for a sturdier tarte shell.
Once the shell was perfected I turned my attention to developing a healthier frangipane (almond cream) to house the fruit. My recipe for frangipane uses less butter and sugar without compromising the flavor or integrity of the cream. This recipe looks impressive but it comes together with a few simple steps. Please leave a comment if you have any questions or if you try this recipe on your own!
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- 4 ounces (1 stick) unsalted butter
- 1 tablespoon canola oil
- 3 tablespoons water
- 7.3 ounces all purpose flour (about 1 ½ rounded cups)
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2 ounces unsalted butter, at room temperature
- ⅓ cup + 2 tablespoons granulated sugar
- 2 large eggs, at room temperature
- 1 cup blanched almond flour (also called almond meal)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ teaspoon sea salt
- 6 ounces fresh raspberries
- 2 tablespoons apricot jam for glazing (store-bought is fine) *optional
Make the crust:
- Preheat the oven to 375 degrees
- Place the butter, canola oil and water in a medium saucepan. Heat over medium heat until the butter has melted.
- In a separate bowl combine the flour, sugar, and salt set aside.
- Once the butter has melted, remove the saucepan from the stove and dump the flour into the melted butter all at once.
- Stir quickly with a wooden spoon until the butter and flour come together and form a ball of dough.
- Transfer the dough to a 9-inch tart pan with a removable bottom and let the dough cool slightly.
- Once the dough is cool enough to handle, press the dough evenly into the bottom and sides of the tart pan.
- Prick the dough all over with the tines of a form and bake the crust in the oven until light golden, 20-25 minutes.
- Remove the crust from the oven and allow it to cool before filling.
Make the almond cream:
- Mix the butter and sugar together in the bowl of a standing mixer with the paddle attachment in place, until light and fluffy about 1-2 full minutes.
- Add the eggs one at a time, mixing and scraping down the sides of the bowl with a rubber spatula in between additions.
- Add the almond flour, vanilla extract, almond extract and sea salt, mix until combined.
- Spread the almond cream into the cooled tart shell, arrange the raspberries over the top of the almond cream.
- Bake until the top is golden brown and a toothpick inserted in the almond cream comes out clean, 20-25 minutes.
- Heat the apricot jam over medium heat in a small saucepan until it has melted. Brush the melted apricot jam over the top of the cooled tart. Serve at room temperature.
This tarte is perfect served alongside a dollop of creme fraiche or lightly sweetened whipped cream!