Almond and Raspberry Tart (Gluten-Free)
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. The almond and raspberry tart is inspired by this frangipane tart but made with less added sugar and using a simple gluten-free tart crust. To split up the prep, see note in the post above on which elements can be made ahead of time. Make sure the raspberries are very dry by either washing them the day before and letting them dry out uncovered in the fridge, or by patting them dry with a kitchen towel. Otherwise, they will lose their shape and become overly jammy. Not a huge issue, the almond and raspberry tart will still taste delicious!
Servings 8
Ingredients
Crust
- 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
Filling
- 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
Instructions
- 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.