Easy Almond Raspberry Tart

Name: Easy Almond Raspberry Tart
Prep time: 10 min
Cook time: 40 min
Total time: 60 min
Ingredients: Ingredients; For the shortbread pastry crust; 1 cup flour; 1/4 cup of sugar; 1/2 cup butter cold (one stick); For the Filling; 1/2 pound salted butter= 1 stick softened; 1/4 cup granulated sugar; 8 oz almond paste; 2 eggs; 1/2 to 1/3 cup raspberry jam (I use 1/3 cup); 1/3 cup of flour

Almond Raspberry Tart is full of rich Almond flavor on a buttery shortbread crust with just the right amount of sweet raspberry Jam. Topped with Sliced Almonds for that extra crunch and you have a great tart that is not to sweet and easy to put together.

Am I the only person in the world that goes crazy for anything almond flavored especially this Almond Raspberry Tart?

Almond always fills the kitchen with awesome aroma that make it so you can hardly wait for the tart to finish cooking and cool off enough to cut into it and serve your guests, even if it is just you.

It’s Easier Than Pie

Here I am again in the kitchen after dinner, when the house quiets down and it is late. I love being in the kitchen then and find it therapeutic. Relaxing! Peaceful. Well, as long as what I’m making turns out ok. If it burns or fails, well thats another story.

I love to make some of my old favorites just for fun. Who says you have to have a special occasion to bake or cook something wonderful?

I know having wonderful desserts in the house are a temptation, but who doesn’t have will power? Discipline? Besides then you would have something to share with a friend who stops by or just needs a pick me up. Show up with a treat to someone’s house to surprise them and you are guaranteed to brighten their day, or work. Just make sure they are not on a diet ! Today is Friday.

Well Happy Friday! Bake a tart!

I love working with Almond paste and it is different than almond filling. Almond paste is the main ingredient in my Easy Almond Raspberry Tart. The paste is a mixture of blanched almonds, that have been finely ground, mixed together with sugar and water that is cooked until it is a smooth mixture. When the almonds are ground, they release their natural oils that enhance the flavor of the paste. If you want to read how to make your own almond paste read here. https://www.tasteofhome.com/recipes/homemade-almond-paste/

Here is some Almond Paste if you can’t find it near you Solo Foods Almond Paste Pure, 8 oz. Pack of 12

Almond paste can be found in cans or like mine, boxed and carefully wrapped in foil to preserve the flavor, aroma and softness of the paste. Almond paste is gluten free which makes it a great flavor to use with gluten almond flour to make a gluten free version. If you would like to try another Almond dessert how about this delicious Best Ever Almond Cheesecake With Shortbread Cookie Crust

Combine Easy Almond Raspberry Tart with a Shortbread Crust that melts in your mouth

Easy Almond Raspberry Tart calls for 1/3-1/2 a cup of raspberry jam. Use the 1/2 cup if you would like a little extra raspberry flavor. You can substitute another flavored jam like strawberry or peach but my personal favorite is the raspberry because the tartness pairs so well with the sweetness of the almonds.

Look at that delicious layer of raspberry in this Easy Almond Raspberry Tart

Easy Almond Raspberry Tart is so easy and not a heavy dessert at all. It does not need any topping like ice cream or whipped cream but stands alone and your guest will want seconds. Serve it at a special time of year to make a new family tradition everyone will look forward too.

Ingredients

For the shortbread pastry crust

1 cup of flour

1/4 cup of sugar

1/2 cup butter cold (one stick)

For the Filling

1/2 pound of salted butter= 1 stick softened

1/4 cup of granulated sugar

8 oz of almond paste

2 eggs

1/2 to 1/3 cup of raspberry jam ( i use 1/3 cup)

1/3 cup of flour

for the topping

1/4 cup sliced almonds

Directions

For the shortbread pastry crust

Mix together 1 cup of flour, 1/4 cup of sugar and 1/2 cup of butter with a pastry cutter until you get coarse crumbs. ( I suppose you could double the recipe if you want to cover the entire tart pan and have more shortbread crust. This recipe make a thin crust)

Add mixture to tart pan and press into bottom and half way up sides.

Bake in oven at 350 degrees for 10 minutes

Remove from oven, set aside

For the Filling

In a food processor add butter and mix until creamy

Cut almond paste into small cubes and add gradually to butter and mix until smooth

Add 1/4 cup of sugar and mix

Add two eggs and continue to mix until well incorporated.

Stir in 1/3 cup flour

To assemble the tart

Spread raspberry jam on top of shortbread crust not quite to the edge of the pan ( so the jam does not bubble up over the filling)

Add almond batter carefully over the raspberry jam being careful to cover the jam.

Sprinkle 1/4 cup of sliced almonds on top of the tart

Bake in 350 degree oven for 35-40 minutes until filing is set and firm to the touch.

Remove from oven and allow to cool before serving.

**Note- I have made this both in the stand mixer and food processor.I find because Almond paste is not creamy, and it is on the solid side, it mixes easier to a really smooth consistency in the food processor because it has sharp blades. I can never get the almond paste to totally break up when using the stand mixer. If you use a stand mixer be sure to mix your butter, almond paste and sugar until creamy smooth.

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