Description
This Classic Raspberry Tart features a buttery shortcrust pastry filled with a smooth almond frangipane and topped with fresh raspberries. A glossy layer of apple or apricot jelly adds a beautiful finish. Inspired by traditional French patisserie, this elegant dessert combines simple ingredients for an impressive result.
Ingredients
Scale
Pastry
- 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 pastry: In a large bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the cool butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in the egg yolk, vanilla extract, and add heavy whipping cream one tablespoon at a time until the dough forms a cohesive ball. Chill the dough wrapped in plastic wrap for at least 30 minutes.
- Make the frangipane filling: In a mixing bowl, cream the softened salted butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the almond flour and vanilla extract. Mix until smooth and homogenous.
- Assemble the tart: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Spread the frangipane evenly over the pastry shell.
- Add the raspberries and bake: Arrange fresh raspberries evenly on top of the frangipane. Bake the tart in the preheated oven for 30 minutes, or until the filling is set and the crust is golden brown.
- Glaze the tart: Warm the apple or apricot jelly gently until liquid, then brush it over the raspberries to give the tart a shiny finish. Allow the tart to cool completely before serving.
Notes
- For a crisper crust, chill the tart shell again for 15 minutes before baking.
- You can substitute almond flour with finely ground hazelnuts for a different nutty flavor.
- Use fresh, ripe raspberries for best taste and appearance.
- If apricot jelly is unavailable, apple jelly or even a light honey glaze works well.
- Make sure not to overbake the tart as frangipane can dry out quickly.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
