Description
Frosted Raspberry Almond Tart is a luscious dessert featuring a buttery almond crust, a sweet-tart raspberry filling, and a snowy almond icing that makes it perfect for the holiday season.
Ingredients
- Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2–3 tablespoons cold water
- Filling:
- 1 1/2 cups raspberry jam
- 1 tablespoon lemon juice
- Frosting:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon almond extract
- Sliced almonds for garnish
- Fresh raspberries for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch tart pan.
- In a bowl, whisk together all-purpose flour, almond flour, sugar, and salt.
- Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- Stir in the egg yolk and cold water until the dough comes together.
- Press dough evenly into the tart pan, including up the sides. Pierce bottom with a fork.
- Bake for 15–18 minutes or until lightly golden. Let cool completely.
- In a small bowl, mix raspberry jam and lemon juice, then spread evenly into the cooled tart shell.
- In another bowl, whisk powdered sugar, almond extract, and milk until smooth and pourable.
- Drizzle or spread frosting over the tart.
- Garnish with sliced almonds and fresh raspberries if desired.
- Chill for 30 minutes before slicing for clean cuts.
Notes
- For a smoother frosting, add a bit more milk a teaspoon at a time.
- Use seedless raspberry jam if you prefer a smoother filling.
- Almond flour adds richness—don’t skip it for authentic flavor.
- This tart can be made a day ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European