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Raspberry Almond Tart

A yummy tart with fresh Raspberries baked into a frangipane base



  • 1.

    Put flour and sugar into a bowl and rub in butter til it resembles cornmeal.

  • 2.

    Add cream to egg yolks and pour into flour mixture.

  • 3.

    Mix lightly with a fork til pastry holds togetherin a small ball. Add a bit of water if neccessary.

  • 4.

    Knead on a floured surface just til it has all been worked through.

  • 5.

    Wrap in plastic and refrigerate 3 hours.

  • 6.

    Remove from fridge and let it warm 10 mins.

  • 7.

    Roll out to fit a 9-inch tart pan with removable base. Press into pan, trim off edges and freeze until firm.

  • 8.

    Cover pastry with scrunched baking paper filled with baking beans and blind bake in a 180C oven for 20 mins.

  • 9.

    Remove paper and beans and cook a further 5mins til golden.

  • 10.

    Remove from oven and let it cool.

  • 11.


  • 12.

    Cream butter and sugar in a bowl.

  • 13.

    Add egg yolks, stirring til smooth.

  • 14.

    Beat in almonds and vanilla.

  • 15.

    Spread almond cream into pastry shell and cover carefully with half the raspberries.

  • 16.

    Sprinkle with 2 tspn sugar and bake in 180C oven for 40 mins.

  • 17.

    Remove from oven and cool 2 hours.

  • 18.

    Cover top with remaining 2 cups raspberries and dust with icing sugar.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Raspberry Almond Tart.


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