Reviewed: Nov. 27, 2009

This is so good. My oven may have run a bit hot because the raspberry topping was nearly overdone. So it does need to be watch near the end of its cooking time, at least until one gets the measure of it. Everyone loved it, and it is very easy to make, especially for a pastry challenged cook like me.

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Chubby Lipshitz

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Reviewed: Sep. 9, 2009

I just made this a hour ago and it looks sooo good. Thanks for the recipe. Oh and i added 1 tsp to the tart mix and it gave it a rich taste. I also melted some dark chocolate and drizzled that over the top. Yum!

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vampinjakitty

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Reviewed: Mar. 1, 2009

This Raspberry Almond Tart is amazing!! It was exactly what I was looking for and came out perfectly. It was a very easy recipe...even for those that have never made a tart before.

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UFANGEL

Cooking Level: Expert

Living In: Gainesville, Florida, USA

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Reviewed: Feb. 12, 2009

I've made this twice and had fabulous results both times! In fact, this is one dessert that my fiancee always requests. I made it for Valentine's Day for him last year using a heart-shaped tart pan which was really cute since the jam is red and made a perfect festive treat. I did use almost 50% more nuts the second time and it made the consistency more firm and flavorful. Just watch the time so you don't overbake it. Overall, this is one tasty tart!

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Ala154

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Reviewed: Dec. 27, 2008

Great tart only a bit too sweet, so the next time I surely will reduce sugar.

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urve_kv

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Reviewed: Nov. 28, 2008

Made this tart for Thanksgiving Day dessert. The family loved it. The only issue I have with the recipe is the cooking time. At 350 degrees my tart was baked within 25 minutes and the outer crust was darker than it should have been and the filing was not soft but quite firm. Will make again and this time will watch it more closely rather than rely on the instructions and take it out when the crust is the correct color and the filing is still a little wobbly. Didn't use the glaze on the tart but instead used fresh raspberries to cover the top and served it with vanilla ice cream.

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Rete

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Reviewed: May 19, 2007

The bottom crust had a great texture, and the almond and raspberry flavors go together really nicely. I thought leaving it overnight in the fridge enhanced the flavor a lot. Also didn't think the lemon-powdered sugar topping was necessary, as it didn't seem to add much flavor and just got messy. Watch it carefully because mine got burnt around the edges when I left it in the oven for 50 minutes.

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Heifer

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Reviewed: Mar. 22, 2007

I followed this recipe exactly and even at my high altitude (6900 feet) it turned out fabulous. The crust was flavorful and crisp, and the filling was moist and tender. Great flavor, I'll definitely make this again.

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Gingerbread

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Reviewed: Mar. 4, 2007

Fantastic! I had to make it in a slightly smaller sized tart dish so I worried that the pastry was a bit too thick but it turned out great. Cakey and delicious. Everyone loved it. I didn't bother with the lemon and sugar as the last topping as I didn't really have room and wondered if it would be sweet enough already. And I also added slightly less almond extract. We enjoyed it on a warm summer evening still slightly warm with plain yoghurt on the side and managed to save enough to have a thin slice the next night cold from the fridge. Perfect! I would make it again tomorrow!

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