Raspberry Almond Tart

Raspberry Almond Tart

"This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef."
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Ingredients

1 h 15 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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Directions

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  1. In a mixing bowl, combine flour, baking powder and 1/3 cup sugar. Cut in 1/2 cup butter until fine crumbs form. Beat 1 egg; add to mixing bowl and stir until dry ingredients are moistened. Press dough evenly into bottom and up the sides of 9-in. x 1-1/2-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with plastic wrap and chill.
  2. Meanwhile, cream together remaining sugar and butter; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Bake at 350 degrees F for 50 minutes. Cool in pan, then carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.

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Reviews

Read all reviews 18
  1. 25 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

I had really high hopes for this one after reading all the good reviews. It does taste really nice, at least I liked it cause I love almond flavor. My mom hated it though, because she's not too ...

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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 c...

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 bothe...

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 ...

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 defini...

I thought this was wonderful and easy to make. Use a good quality raspberry jam. I wasn't sure if I should grease the tart pan or not and choose not to - worked fine. Also, my pan was only 9 x 3...

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 tar...

EXCELLENT! Looks AND tastes wonderful! A few pointers: 1. DEFINITELY cut back on the baking time to 35-40 minutes 2. Make the dough in the Food Processor (it made cutting in the butter very e...

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 measu...

This recipe is fantastic! I've made it a few times and each time it's been a hit!

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