Description
This Classic Raspberry Tart features a tender, buttery shortcrust pastry filled with a rich almond frangipane and topped with fresh raspberries. Finished with a glossy fruit jelly glaze, this elegant French-inspired dessert is perfect for special occasions or a delightful treat any time.
Ingredients
Scale
Crust
- 2 cups (240 g) all-purpose flour
- 1/2 cup (63 g) powdered sugar
- 1/4 tsp. salt
- 10 Tbsp. (143 g) butter, cool and not completely hard
- 1 large egg yolk
- 2-3 Tbsp. heavy whipping cream
- 1 tsp. vanilla extract
Frangipane Filling
- 1 cup (110 g) almond flour
- 8 Tbsp. (112 g) salted butter, softened
- 2 large eggs
- 1/2 cup (100 g) sugar
- 1 tsp. 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 bowl, combine flour, powdered sugar, and salt. Cut in the cool butter until the mixture resembles coarse crumbs. Stir in egg yolk, vanilla extract, and 2 tablespoons of heavy whipping cream, adding an additional tablespoon if needed, until the dough just comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Make the frangipane filling: In a mixing bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and almond flour until fully incorporated.
- Preheat the oven: Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Roll and assemble the crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the tart pan and trim the edges. Prick the bottom with a fork to prevent bubbling.
- Add the filling and bake: Spread the frangipane evenly over the crust. Bake the tart for 20 minutes.
- Add raspberries and continue baking: Remove tart from oven and arrange fresh raspberries evenly over the top. Return to oven and bake for an additional 10 minutes until the filling is set and golden.
- Glaze the tart: Warm the apple or apricot jelly slightly to make it brushable. Gently brush the jelly over the raspberries to give them a shiny finish and preserve freshness.
- Cool and serve: Allow the tart to cool completely in the pan on a wire rack before removing the tart ring (if applicable) and serving.
Notes
- The crust dough can be frozen for up to one month; thaw in the refrigerator before rolling out.
- For a dairy-free version, substitute butter with a plant-based margarine and heavy cream with coconut cream.
- Use fresh, ripe raspberries for the best flavor and texture; frozen berries will add unwanted moisture.
- The jelly glaze can be substituted with heated apricot preserves or a neutral fruit glaze.
- To make slicing easier, chill the tart for at least an hour before serving.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
