Raspberry Almond Tart

IMG_9549

IMG_9559

IMG_9564Sweet Friday, Fiesta Friday and finally the weekend. The weather is hot outside and it’s time to relax at home with a dessert and a good cup of tea.

Raspberry Almond Tart is a classic “French Patisserie” made with a “pate sablee” (dough made with icing sugar) and the almond cream is made with almond powder, butter, eggs and sugar. I added a few raspberries for a little sour taste.

Thanks to the new lovely ladies co-hosted by Nancy (from Feasting with Friends) and Ngan (from Ngan Made It) for the hosting 🙂

Serves 8

Ingredients:

For the crust: (pate sablee)

  • 300g of wheat flour
  • 125g of soft butter
  • 100g of icing sugar
  • 1 egg
  • A pinch of salt
  • 25ml of water (more/less depending on the flour)

Procedure:

  • In a bowl add the flour, the salt, the icing sugar, 1 egg and the butter, (you can do the same procedure with a food processor).
  • Start to mix all the ingredients together until to assemble the dough.
  • Slowly add the water and continue to mix, until it holds a ball.
  • The dough now is ready.
  • Wrap the dough in a plastic wrap and keep it into the fridge for 30 minutes.
  • After 30 minutes remove the dough from the fridge.
  • Roll your dough between two big sheet’s of parchment paper or plastic wrap.
  • With a rolling pin, flatten the dough the size of your tart pan (removable rectangular tart pan for me).
  • Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap and set aside.

For the filling:

  1. 100g of soft butter
  2. 150g of white granulated sugar
  3. 3 medium eggs
  4. 40g of wheat flour
  5. 100g of almond powder
  6. 150g of raspberries
  7. Sliced almonds
  8. Apricot jam for glazing

Procedure:

  1. In a pan on low heat, add the soft butter and the sugar.
  2. Mix with a wooden spoon until the butter and sugar melts to form cream.
  3. Remove from the heat and mix adding the eggs one by one.
  4. Continue to mix.
  5. Add the flour and the almond powder and whisk again until the cream becomes smooth.

Final procedure:

  1. Preheat the oven at 180C degrees.
  2. Add onto the bottom the raspberries
  3. Pour the almond cream
  4. Sprinkle with almond slices.
  5. Bake for 40 minutes or until the crust becomes golden brown.
  6. Remove and allow to cool for 15 minutes.
  7. In a small pan add 2 generous tablespoon of apricot jam and a little of water (mix the jam and the water together).
  8. Heat a few minutes.
  9. With a small brush glaze the top of the Almond Tart.

The Almond tart is smooth and rich in almond, and the raspberries bring a touch of color and a sour taste. I chose a Ceylon tea and I add for more flavor a Badian flower (Anise taste).

Bon Appetit.

66 thoughts on “Raspberry Almond Tart

    • Merci Darya, il me restait un petit pot de framboises, je me suis dit ca serait une bonne idee avec une amandine. Tout le monde a aimer, meme ma voisine a eu sa part! Bon weekend 🙂

  1. Pingback: Fiesta Friday #12 | The Novice Gardener

  2. Linda your cake is absolutely perfect! the sour taste of the raspberries with the sweetness of the apricot jam and of the crust has to amazing… The perfect taste that make you keep on eating!

    • Thanks Margherita 🙂 The flavors of raspberry and almond work very well together and the tart is better the following morning with a fresh lemonade. Have a wonderful weekend and Happy Easter!

  3. Oh Linda, what a beauty this raspberry almond tart is! One of my favorite sweet treats is almond tart, but I only ever buy it at the cafe and have not tried it myself. You are emboldening me to try it with your wonderful recipe. Enjoy the hot weather, and know that many are envying you for it! 🙂

    • Thank you Ngan 🙂 Same, its also one of my favorite desserts! Now that you have the recipe, you have no reason not to try it anymore, and do let me know how it goes if you try mine 😀 I am, although it has almost reached unbearable heat, so know that I will soon be envying you! Thank you for being a great co-hostess for this FF 🙂

  4. You’ve once again outdone yourself, Linda. Not only do the ingredients sound delicious, but the tart is simply stunning! The beautiful glaze, against the color of the raspberries and almonds is gorgeous. I’m so glad you brought it along to the Fiesta to share with us all! Hope you brought plenty… I think it will disappear quickly!

    • Thank you so much Nancy for your kind words. Raspberry Almond Tart is one of my favorite desserts, so I had to bring it to the Fiesta. Speaking of disappearing, there is only a thin slice left downstairs, which I should probably eat now. Thank you for being a great co-hostess for this FF and have a great weekend 🙂

  5. Linda…this is absolutely beautiful!! Oh my… I was just getting ready to go shopping to pick up the ingredients for the briochettes… and now I’m thinking I may have to add to the ingredient list. What an elegant, and beautiful tart. Your plates are so pretty… everything about this is perfect. Lovely post.. ❤

    • Thank you so much, Prudy 🙂 I hope your Briochettes will be a success, I can’t wait to see your results. About the Almond Tart, if you don’t have fresh raspberry you can add onto the bottom red berry jam, it’s very tasty too. Have a great weekend and Happy Easter ❤

  6. Aujourd’hui ,je me suis dit”il y a un moment que je n’ai pas ” fourré mon nez “dans la panière !!!” Et j’ai bien fait !! Que vois-je ? De l’or !!?? Car ton gâteau brille de mille feux ,quel travail et quelle finesse … Je vais me concentrer pour lire la recette !!
    Bravo mon amie,tu es une championne !! Boussa !!

    • Alors on vient fourrer son nez dans ma paniere 😀 La recette est tres simple, tu sais que j’ai un poil dans la main…Cette tarte me rappelle Alger, ma grand-mere Allah Yarhamha, que de bons souvenirs. Je te fais une super grosse boussa ma belle Mima 🙂

    • Thank you Julianna 🙂 I had the Raspberry Almond Tart as it is one of my favorite desserts! With or without raspberry I love Almond Tart’s! Have a great weekend 🙂 (I took a super strong coffee today 😉 )

  7. This is beautiful! I was just thinking about making a tart like this, before we went on our road trip… the tart will have to wait but at least I look at your beautiful baking in the meantime! 😀

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s