This easy raspberry tart recipe is layered with delicious almond frangipane and fresh berries that become jammy (like a classic Bakewell) in the oven. I made the tart shell gluten-free and you can easily make it dairy-free too with plant-based butter or coconut oil.
We are big Great British Bake-Off fans in my household. So much so, that my husband has taken it upon himself to challenge my cousin at holidays to a head to head challenge. As the primary eater, I decide on the theme to dispense to the bakers. Last Thanksgiving, I chose tarts, and as a result, all fall I ate no fewer than 5 versions of this gluten-free almond and raspberry tart.
My husband’s creations usually involve some sort of frangipane, so when the tart edict came down, he immediately started researching almond tarts in the style of a classic Bakewell.
His almond and raspberry tart was inspired by this frangipane tart but made with less added sugar and using a simple gluten-free tart crust. Though I’m usually the type of baker who cuts the sugar in most recipes in half (you’ll learn why in my new cookbook!), I was very validated that Charlie’s co-workers also agreed that the early versions were too sweet.
Due to popular demand, I’ve immortalized his (winning!!) almond and raspberry tart recipe here so that everyone can make the gluten-free version for the holidays (it’s particularly ideal for Easter). It really turned out to be a triumph!
Almond and Raspberry Tart Step by Step
Making this Raspberry Tart with Other Fruit
This frangipane tart can be made with a host of other fruit options depending on the season. For Spring or summer holidays: blueberries, sour cherries, blackberries or thinly sliced plums or peaches.
For the fall, you can thinly slice apples or pears. This would have been the more ideal candidate for Thanksgiving, but none of us complained eating this raspberry tart!
Preparing a Gluten-Free Tart Crust
Swapping in gluten-free all purpose flour for regular (or vice versa) is fairly easy in this recipe—just make sure that you go by the weight and not the cup measurements. The first time I made this gluten-free tart crust, I added too much flour and it ended up being too crumbly to roll out and place over my tart pan.
If this scenario happens to you, don’t worry! The raspberry tart will still turn out delicious. You can simply use your hands to patch and press the crust into the tart pan (similar to the shortbread method in this gluten-free lemon tart).
Making Dairy-Free Frangipane
There are a whopping two sticks of butter in this recipe (it’s a tart for a crowd, so why not make it special!), but believe it or not, you can make this dairy-free.
A plant-based butter will work best in the crust since you want small crumbs to form, but you can substitute coconut oil that is solid at room temperature for the almond frangipane filling. You won’t notice much difference in the flavor.
To make a gluten-free tart crust with coconut oil, see this gluten-free key lime tart recipe. You can easily sub in any tart crust for this recipe, including one made with both dairy and gluten!
Making this Raspberry Tart in Advance
Though there are three distinct elements in this gluten-free tart, each comes together quite quickly and can be made in advance.
The entire tart can be made start to finish the day before, but if you want to split up the labor, simply make the crust, turn it out in the tart pan, and chill overnight (instead of freeze). And make the filling and chill overnight.
The day of, parbake the crust, cool to room temperature, and then finish baking with the frangipane and raspberry filling.
Other gluten-free dessert ideas:
- Dairy-Free Chocolate Mousse
- Low Sugar Oatmeal Cookies
- Paleo Lemon Bars
- Gluten-Free Avocado Brownies
- Steel Cut Oat Cookies
Read on for the recipe for my husband’s Lapine Bake-Off winning Almond and Raspberry Tart. If you end up bringing it to your holiday table, please let us know if you were showered with similar praise!
With health and hedonism,
Almond and Raspberry Tart (Gluten-Free)
- 1 ½ cups about 6 3/8 ounces all-purpose gluten-free flour, plus more for work surface
- 1/4 cup powdered sugar
- ½ teaspoon sea salt
- 4 ounces 1 stick cold unsalted butter, cubed
- 1 large egg yolk
- 2 large egg yolks
- 4 ounces 1 stick unsalted butter, at room temperature
- 1 cup about 4 ounces almond flour
- 1 tablespoon all-purpose gluten-free flour
- ½ teaspoon sea salt
- ½ teaspoon grated lemon zest from 1 lemon
- ½ teaspoon almond extract
- ¼ cup plus 1 teaspoon, granulated sugar, divided
- 2 cups fresh raspberries see note
- 2 tablespoons cornstarch or tapioca starch
- ¼ cup sliced almonds
- Prepare the Crust: pulse the flour, powdered sugar, and salt in a food processor until combined, about 5 pulses. Add the butter and continue to pulse until the mixture is crumbly and resembles coarse meal, about 15 pulses. Add the egg yolk and pulse just until the dough clumps together, 10 to 15 pulses. Turn the dough out onto a lightly floured work surface, and shape into a flat disk about 1 inch thick. Wrap in plastic wrap and refrigerate until chilled, at least 1 hour or overnight.
- Bake the crust: Preheat the oven to 350°F and place a rack in the middle of the oven. Place the chilled dough on a lightly floured work surface and roll it out to a 13-inch round. Gently drape the dough over an 11-inch round tart pan with a removable bottom. Press the dough to fit it across the bottom and into the sides. If your crust breaks or is overly crumbly, don’t stress. Just patch it and press it into the sides. A 1-cup measure if helpful for pressing down to form an even bottom and forming a side wall. Freeze until crust is firm, about 15 minutes.
- Cover the crust with a sheet of parchment paper, and fill it with pie weights or uncooked beans. Place the tart pan on a large rimmed baking sheet and bake in the center of the oven until the tart sides are set, about 10 minutes. Carefully lift out parchment paper along with the pie weights or beans. Let the crust cool in tart pan until room temperature, about 20 minutes. You can also make this the day before.
- Meanwhile, prepare the filling: Beat the egg yolks, butter, almond flour, flour, salt, lemon zest, almond extract, and ¼ cup sugar with a stand mixer fitted with a paddle attachment on medium speed until pale and fluffy, about 4 minutes (alternatively, you can use a hand mixer or egg beater). Cover and refrigerate until completely chilled, at least 1 hour (or up to 24 hours).
- Bake the tart: Preheat oven to 350°F. In a small mixing bowl, toss together the raspberries, remaining 1 tablespoon sugar, and cornstarch or arrowroot starch. Spread the chilled almond frangipan mixture over the cooled crust. Top with the raspberry mixture and sprinkle with the sliced almonds.
- Place the tart on a large rimmed baking sheet. Bake on the middle rack until the center is puffed and the raspberries are bubbling, about 40 minutes. If you notice any overbrowning, loosely cover the tart with aluminum foil during final 10 minutes. Let the almond and raspberry tart cool completely in the pan, about 1 hour, then serve alongside full fat yogurt or crème fraiche.