Description
This Classic Raspberry Tart features a crisp, buttery shortcrust pastry filled with luscious almond frangipane and topped with fresh raspberries. Finished with a glossy glaze of warmed apple or apricot jelly, this elegant tart is perfect for dessert or special occasions and brings a taste of French patisserie into your kitchen.
Ingredients
Scale
Pastry Dough
- 2 cups (240 g) all-purpose flour
- 1/2 cup (63 g) powdered sugar
- 1/4 teaspoon salt
- 10 tablespoons (143 g) butter, cool and not completely hard
- 1 large egg yolk
- 2-3 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Frangipane Filling
- 1 cup (110 g) almond flour
- 8 tablespoons (112 g) salted butter, softened
- 2 large eggs
- 1/2 cup (100 g) sugar
- 1 teaspoon vanilla extract or vanilla bean paste
Topping
- 2-3 cups fresh raspberries
- 1/4 cup apple or apricot jelly
Instructions
- Prepare the Pastry Dough: In a large bowl, combine the all-purpose flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the egg yolk, heavy whipping cream, and vanilla extract, mixing until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Frangipane Filling: In a medium bowl, beat the softened butter with sugar until creamy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the almond flour and vanilla extract until the mixture is smooth and well combined.
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Roll Out and Blind Bake the Tart Shell: On a lightly floured surface, roll the chilled pastry dough to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the edges. Prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake an additional 5 minutes until lightly golden. Remove from oven.
- Fill and Bake the Tart: Spread the frangipane filling evenly into the prebaked tart shell. Return to the oven and bake for 20-25 minutes, or until the frangipane is set and lightly golden on top.
- Cool and Add Raspberries: Remove the tart from the oven and let it cool completely on a wire rack. Once cooled, arrange the fresh raspberries evenly on top of the tart.
- Glaze the Tart: In a small saucepan, warm the apple or apricot jelly over low heat until melted and smooth. Using a pastry brush, gently glaze the raspberries with the melted jelly to give them a shiny finish and added sweetness.
- Serve: Chill the tart briefly if desired, then slice and serve. Enjoy your elegant Classic Raspberry Tart!
Notes
- Make sure the butter for the dough is cool but not rock-hard for easier mixing.
- You can substitute apricot jelly for apple jelly depending on availability and preference.
- Blind baking the crust prevents a soggy bottom and ensures a crisp texture.
- Fresh, ripe raspberries give the best flavor and appearance.
- The tart is best served the same day but can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
