Raspberry Almond Tart: The Easiest (and Most Delicious) Easter Dessert

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Spring is in the air, and Easter is just around the corner! This year, ditch the stress of complicated desserts and whip up this easy and elegant Raspberry Almond Tart. With its flaky crust, creamy almond filling, and fresh raspberry topping, this tart is sure to impress your guests without you breaking a sweat.


  • For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1-2 tablespoons ice water
  • For the filling:
  • 1/2 cup almond flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 teaspoon almond extract
  • 1/4 cup unsalted butter, melted
  • 2 cups fresh raspberries


Making the Crust

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  1. In a large bowl, whisk together the flour, powdered sugar, and salt.
  2. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water, one tablespoon at a time, until the dough just comes together. Be careful not to overmix, as this can make the crust tough.
  4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepping the Filling

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  1. In a medium bowl, whisk together the almond flour, sugar, and salt.
  2. Whisk in the eggs, one at a time, then stir in the almond extract and melted butter.
  3. Set the filling aside.

Assembling and Baking the Tart

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  1. Preheat your oven to 375°F (190°C).
  2. On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
  3. Carefully transfer the dough to a 9-inch tart pan and gently press it into the bottom and sides. Trim any excess dough around the edges.
  4. Line the crust with parchment paper and fill it with pie weights or dried beans. This will help prevent the crust from puffing up while baking.
  5. Bake the crust for 15 minutes. Then, remove the weights and parchment paper and bake for an additional 5-7 minutes, or until the crust is golden brown.
  6. Let the crust cool slightly.
  7. Once the crust is cool, pour the almond filling into the tart shell.
  8. Arrange the fresh raspberries on top of the filling in a single layer.
  9. Bake the tart for an additional 25-30 minutes, or until the filling is set and the edges are golden brown.

Tips for a Perfect Tart

  • For a richer flavor, toast the almond flour in a dry skillet over medium heat for a few minutes, stirring constantly, before adding it to the filling.
  • If you don’t have fresh raspberries, you can use frozen raspberries instead. Just thaw them completely and drain any excess liquid before using.
  • Let the tart cool completely before slicing and serving. This will allow the filling to set properly.
  • Dust the tart with powdered sugar or drizzle it with a simple glaze before serving for an extra touch of elegance.

Enjoy this beautiful and delicious Raspberry Almond Tart with your family and friends this Easter!

Additional Notes:

  • Feel free to get creative with the garnish! You could use sliced almonds, mint leaves, or even a sprinkle of edible flowers.
  • This tart can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
  • This recipe is easily doubled to make a larger tart. Just use a 10-inch tart pan and adjust the baking time accordingly.

With its simple ingredients and easy-to-follow instructions

Ann Shrott

I am a freelance writer with a deep passion for the latest trendy titles to produce content. What I'm striving for is to write about something well researched and make blogs sparkle. Keep on reading!

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