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TEST KITCHEN APPROVED

Raspberry Almond Tart

Name: Raspberry Almond Tart
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10-12 servings
Ingredients: 1-1/3 cups all-purpose flour; 1 teaspoon baking powder; 1 cup sugar, divided; 1 cup cold butter, divided; 3 large eggs; 1/2 cup raspberry jam, divided; 1 cup ground almonds; 1/2 teaspoon almond extract; 1/2 cup confectioners' sugar; 2 to 2-1/2 teaspoons lemon juice

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 25 min. + chilling Bake: 50 min. + cooling

By Taste Of Home Editorial Team

Recipe by Dana Pratt

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 14, 2022

This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.

TEST KITCHEN APPROVED

Raspberry Almond Tart

3 Reviews Add your review

Yield:10-12 servings

Prep:25 min

Cook:50 min

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Ingredients

1-1/3 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar, divided
1 cup cold butter, divided
3 large eggs
1/2 cup raspberry jam, divided
1 cup ground almonds
1/2 teaspoon almond extract
1/2 cup confectioners' sugar
2 to 2-1/2 teaspoons lemon juice

Text Ingredients

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Directions

1
In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate.

2
Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet.
3
Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top.