Raspberry Almond Tart is an easy tart recipe with sweet raspberries and delicious almond frangipane, perfect for afternoon tea or dessert.
First published on the website nearly 15 years ago, this recipe has been refreshed for February 2026 with cup measures and a few additional tips to make it even easier to follow.
Why You Will Love This Raspberry Almond Tart Recipe
- There’s a beautiful balance of flavours – Sweet raspberries and almond frangipane are a match made in dessert heaven.
- It’s easy to make – There are quite a few steps to the recipe, but if you follow it exactly, it’s actually very easy.
- It’s rustic but impressive – You do not have to roll out the pastry, you can simply press it into the pan. It looks a little more rustic that way but it still tastes amazing.
- It works for so many occasions – Serve the raspberry almond tart slightly warm with cream for a comforting dessert, or with vanilla ice cream, whipped cream or a bit of crême fraîche to make it extra special. It’s also lovely on its own with a cup of coffee or tea.
Based on a Vintage Family Recipe
As always, I like to share a bit of the story behind my recipes as well as tips for making them, but if you would prefer to go straight to the recipe, just use the Jump to Recipe button at the top of the post.
One night many years ago, my husband and I were at dinner at a restaurant in London. I ordered a slice of a very delicious Raspberry Almond Tart for dessert, and thought it tasted really close to my late Mother-in-Law’s Pear Tart recipe. When I mentioned this to my husband, he suggested I should adapt his mum’s recipe to create a Raspberry Almond Tart of my own. The rest is history.
Published in Olive Magazine
My Raspberry Almond Tart was definitely a hit with family and friends, and I was thrilled when Olive magazine published it in their August 2011 issue.
Tips For Success
- Be sure your butter is chilled – Cold butter makes for a flakier pastry and it’s easier to blend with the flour and ground almonds too.
- Gently warm the raspberry jam before spreading it over the pastry – It makes it much easier and keeps the pasty base smoother.
- Don’t worry about perfection – The charm of this dessert is its homemade rustic look. If you want it to look a bit fancier, you can roll out the pastry, but I rarely do.
- Use both almond extract and Amaretto if you have it – The double dose of flavour really elevates the frangipane filling. That said, don’t miss out on making this tart just because you don’t have Amaretto. It still tastes lovely without.
- Serve the raspberry almond tart on the day it is made – The tart tastes its best on the day it is made. Leftovers will keep at room temperature for about 24 hours but the crust may firm up a bit if refrigerated.
This is one of those recipes that never fails to please. It’s simple to make but lovely enough for company. I do hope you will bake it and that you enjoy it as much as my family, friends and I do!
Raspberry Almond Tart – Printable Recipe
Raspberry Almond Tart
Ingredients
- For the crust:
- ½ cup cold butter, diced in small cubes
- 1½ cups plain (all purpose) flour
- ½ cup ground almonds
- 2 tablespoons white sugar (caster or granulated) You can use vanilla sugar if you have it.
- 2 to 3 tablespoons milk
- For the filling:-
- 3 tablespoons seedless raspberry jam
- 3 tablespoons butter melted
- ½ cup white sugar
- ¾ cup ground almonds
- 1½ tablespoons plain flour
- 1 egg plus one egg yolk, lightly beaten together
- 3 tablespoons crème fraîche or cream
- 1 tablespoon Amaretto liqueur optional but recommended
- 1 teaspoon almond flavouring
- 1 cup fresh raspberries, gently washed and drained
- For the topping:-
- 1/4 cup flaked almonds
- 2 tablespoons white sugar
Instructions
- Preheat the oven to 325°F (160°C).
- To make the pastry:-
- Blend together the butter, flour, ground almonds and sugar until the mixture resembles coarse crumbs. You can do this in a mixer or food processor or with a pastry cutter.
- Gradually add the milk, tablespoon by tablespoon, until the mixture just begins to cling together and you can form it into a ball. (You may not need the whole 3 tablespoons of milk.)
- Put the pastry in the fridge while you prepare the rest of the tart.
- To make the filling:-
- In a medium bowl, mix together the butter, sugar, ground almonds, flour, egg and egg yolk, crème fraîche or cream, Amaretto and almond flavouring until smooth. Set aside.
- To assemble the tart:-
- Dust your hands with a little flour and press the pastry mixture into a fairly deep 10 inch (25 centimetre) round pie plate, working the pastry up the sides. Alternatively, you can roll the pastry in the traditional way and place it in the pie plate.
- Heat the raspberry jam very gently in a saucepan or the microwave to make it easier to spread. Using a pastry brush, brush the jam over the bottom of the crust, covering it completely.
- Pour half the filling mixture into the crust.
- Gently arrange the raspberries over top.
- Now carefully pour the rest of the mixture around and over the raspberries.
- Mix the flaked almonds and sugar together and sprinkle them over top of the tart.
- Bake the tart for about twenty minutes and then turn the oven back to about 300°F (150℃) and cook for another ten to fifteen minutes until the filling is set and beginning to turn a golden colour..
- Remove from the oven and allow to cool a bit before serving.
- Raspberry Almond Tart is delicious served with good vanilla ice cream.
- The tart is best eaten on the day it is made. Leftovers will keep for about 24 hours. It’s better not to refrigerate this tart as the crust can go very hard.
did you make this recipe?
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More Delicious Dessert Recipes
Raspberry Bakewell Tart Squares
Raspberry and Rose Jelly and Cream
Comments & Reviews
YUM! Two of my favs, raspberries and almonds!!
I’m so glad you like it, Dee. There really is something about almonds and pink fruit – raspberries, strawberries and cherries go so well with them!