Description
This Italian Almond Raspberry Tart features a buttery shortbread crust filled with rich almond cream and juicy raspberries, finished with sliced almonds and powdered sugar. A classic European-style dessert perfect for weekends and special occasions.
Ingredients
1½ cups all-purpose flour
½ cup granulated sugar
½ teaspoon salt
¾ cup unsalted butter, cold and cubed
1 egg yolk
1–2 tablespoons cold water
¾ cup granulated sugar
¾ cup unsalted butter, softened
1½ cups almond flour
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1½ cups raspberries
¼ cup sliced almonds
Powdered sugar for dusting
Instructions
1. Prepare and chill the crust dough.
2. Bake crust at 350°F for 12 minutes.
3. Cream butter and sugar for filling.
4. Add eggs, extracts, and almond flour.
5. Spread filling into crust.
6. Top with raspberries and almonds.
7. Bake 40–45 minutes until golden.
8. Cool and dust with powdered sugar.
Notes
Use fresh or frozen raspberries.
Let tart cool completely before slicing.
Excellent made a day ahead.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 22g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg