Raspberry Almond Tart


This is a perfect Easter dessert that everyone will swoon over and it is very easy to make.


  • 1 12 cups sifted flour
  • 14 cup sugar
  • 14 lb butter
  • 2 tablespoons cream
  • 1 egg yolk
  • 34 cup blanched almond
  • 34 cup sugar
  • 3 tablespoons butter, softened
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 4 cups fresh raspberries


  • Pastry.
  • Combine flour and sugar in a bowl, cut butter into flour/sugar mixture, toss then rub with your fingers until it resembles corn meal.
  • Combine cream and egg yolk and add to the butter/sugar/flour mixture.
  • Lightly mix until it forms a ball, add a little water if necessary to hold it together (1 or 2 tablespoons at the most).
  • Sprinkle flour on a board and gently knead the dough with the heel of your hand until the flour has been worked through.
  • Wrap ball of dough in plastic and refrigerate for 3 hours.
  • After 3 hours, remove dough and allow to sit at room temperature for about 10 minutes.
  • Roll the dough into an 11-inch circle and line an 8- or 9-inch tart pan with a removable bottom.
  • Be careful not to pull the edges.
  • Place prepared crust in the freezer for 10 minutes.
  • Preheat oven to 350 degrees.
  • Line the frozen tart shell with foil and fill with dried beans to weigh it down.
  • Bake 20minutes that remove foil and beans and return to the oven for 4 or 5 minutes or until golden.
  • Cool while preparing filling.
  • Filling.
  • Process almonds and 3 tablespoons of the sugar in a food processor to a fine powder.
  • Cream butter and remaining sugar.
  • Add egg yolks and sir until smooth.
  • Add the ground almond sugar mixture and the vanilla.
  • Spread almond cream into the baked and cooled tart shell.
  • Arrange 2 cups of the raspberries over the top of the cream.
  • Sprinkle with 2 teaspoons sugar and bake at 350 for 40 minutes.
  • Remove from oven and cool for 2 hours.
  • When you are ready to serve, cover with the remaining 2 cups of raspberries.
  • Optional glaze: melt 2 tablespoons of currant jam and 1 tablespoon water in a pan and allow to cool, then brush over fresh berries.
  • I serve it with a dollop of homemade whipped cream.


I opted out of brushing it with currant jelly because I was out of it but it is excellent just as is.

 Oh, just in case you missed this:

Thank you universe!



Yes, the indictment calls for a celebratory dessert alright!
bobbie said…
I immediately thought of you y'day when I heard the glorious news!
Susan said…
Your tart looks lovely. I'm no fan of DT. The court system is working well. What about the insurrection? There should be some legal consequences for that stunt too.
Guillaume said…
Great news about the Swine being indicted. It might seem like a rather small crime compared to what he has done since, but there is no small victory. After all, Al Capone got sent in for tax evasion. And paying a pornstar for her silence is, well, very fitting.
Guillaume said…
Oh and nice raspberry almond tart.
Leanna said…
I love making tarts. This one is perfection. I'll have to make this one for sure. I made one with blueberries that was out of this world.
Since he's being arraigned on Tuesday I wonder if the DA will ask the judge to make him wear an ankle monitor and hand over his passport.
Unknown said…
Does raspberry tart go well with champagne? We're having a glass tonight to celebrate that swine's indictment. Hopefully the first, but not the last of his indictments.