Raspberry Almond Tart: A Light and Fruity Dessert For Mother’s Day
Searching for a light, fruit-forward dessert for Mother’s Day? This Raspberry Almond Tart brings together a crisp, buttery crust, soft almond frangipane, and juicy raspberries for the perfect balance of flavor and texture.
Although the final result looks bakery-quality, the recipe itself is approachable for home bakers of all levels. Moreover, the steps are simple, and the ingredients are easy to find.
This tart is fresh and seasonal, with just the right balance of sweetness and texture. The almond filling brings a nutty richness that doesn’t feel too heavy. You also don’t need any special techniques or equipment to make it work.
Whether you’re serving brunch, planning a spring picnic, or just want something light to finish off dinner, this tart fits the moment beautifully. Plus, it’s an easy way to showcase fresh, seasonal flavors.
Ingredients You’ll Need
Crust:
- 1 ¼ cups all-purpose flour
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tablespoons cold water
Almond Filling:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 egg
- ¾ cup almond flour
- 1 tablespoon all-purpose flour
- ½ teaspoon almond extract
- Pinch of salt
Topping:
- 1 ½ cups fresh raspberries
- Powdered sugar, for dusting (optional)
- Sliced almonds, toasted (optional)
How to Make Raspberry Almond Tart
Step 1: Make the Tart Crust
Begin by combining the flour, sugar, and salt in a large bowl. Cut the cold butter into the mixture using your hands or a pastry cutter until it resembles coarse crumbs. Add the egg yolk and just enough cold water for the dough to come together. Press it into a tart pan and refrigerate for 20 minutes. Then pre-bake the crust at 350°F (175°C) for about 15 minutes, or until lightly golden.
Step 2: Prepare Almond Filling
While the crust cools, cream the butter and sugar until the mixture is light and fluffy. Beat in the egg and almond extract. Gently fold in the almond flour, all-purpose flour, and a pinch of salt. Spread this mixture evenly into the cooled crust.
Step 3: Add the Raspberries
Carefully press the raspberries into the almond filling. They’ll sink slightly during baking, creating a beautiful, rustic finish.
Step 4: Bake
Next, place the tart back into the oven and bake for 25 to 30 minutes. The top should be golden, and the center should feel set when gently touched. Let it cool completely on a wire rack before slicing.
Step 5: Garnish & Serve
Once the tart has cooled, dust it with powdered sugar and scatter some toasted sliced almonds on top. Cut into slices and serve as is, or pair it with a dollop of whipped cream for extra indulgence.
Cooking Tips
- Use other berries: Blueberries, blackberries, or strawberries work well too.
- Gluten-free option: Use a 1:1 gluten-free flour blend for both the crust and filling.
- No almond flour? You can pulse blanched almonds in a food processor until finely ground..
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