Description
Classic Raspberry Tart featuring a buttery shortcrust pastry filled with rich almond frangipane and topped with fresh raspberries, glazed with a delicate layer of apricot jelly. This elegant French-inspired dessert combines simple ingredients for a sophisticated finish perfect for any occasion.
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) cold, slightly softened butter
- 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 large bowl, sift together the all-purpose flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk, vanilla extract, and heavy whipping cream 1 tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
- Roll and Blind Bake the Crust: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden. Remove from oven and cool slightly.
- Make the Frangipane Filling: In a mixing bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract. Gently fold in the almond flour until fully combined.
- Fill and Bake the Tart: Spread the frangipane filling evenly over the partially baked crust. Bake the tart at 350°F (175°C) for 25–30 minutes, or until the filling is set and golden brown. Remove from the oven and let cool.
- Arrange the Raspberries: Once the tart has cooled, arrange the fresh raspberries evenly over the frangipane layer, pressing them lightly into the filling.
- Glaze the Tart: Warm the apple or apricot jelly in a small saucepan or microwave until liquid. Using a pastry brush, gently brush the jelly over the raspberries to give the tart a glossy finish and help preserve freshness.
- Chill and Serve: Refrigerate the finished tart for at least 30 minutes before serving to allow the filling to fully set and the glaze to firm up. Slice and enjoy this elegant raspberry tart.
Notes
- This raspberry tart is inspired by classic French patisserie, combining a short, buttery crust with rich frangipane and fresh fruit.
- The almond frangipane filling adds a rich, nutty depth that perfectly complements the tartness of raspberries.
- Using apricot or apple jelly for the glaze enhances the tart’s appearance while preserving the fresh raspberries.
- Ensure the butter for the crust is cold to achieve a flaky texture.
- The tart can be prepared a day in advance and kept refrigerated, though best served within 2 days for freshness.
Nutrition
- Serving Size: 1 slice (1/8th of tart)
- Calories: 320
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
