I love summer fruits in tarts, and as soon as I find berries and other summer treats in the market, I get them and bake cakes and desserts.
This raspberry tart combines raspberries and almond cream. It’s delicious and if you serve it warm with a scoop of vanilla ice cream it’s the perfect summer dessert.
Raspberry Tart with Almond Cream
12-14 tartelettes about 7 cm in diameter or 24 cm round tart pan
For short crust pastry:
120 grams all-purpose flour
30 grams almond meal
100 grams cold butter, cut into cubes
50 grams sugar
Pinch of salt
1/2 tsp. vanilla extract
1-2 tbsp. cold milk (as needed)
For almond cream:
100 grams almond meal
100 grams butter
100 grams sugar
1 large egg
2 tbsp. Amaretto liqueur
1 tbsp. all-purpose flour
For the raspberries:
200-250 grams raspberries
2-3 tbsp. sugar
1 tsp. cornstarch
Natural nappage or powdered sugar
- Crust: in a food processor with a steel blade put flour, almond meal, butter, sugar, vanilla and salt and process until mixture is crumbly.
- Add egg and continue to process just until large clumps of dough form.
- Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
- Wrap in plastic wrap and refrigerate for about an hour.
- Roll out the dough on a floured work surface about 3-4 mm thick and cut out circles about 8-9 cm in diameter. Line the tartelette molds. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Using a fork create holes in the crust of each tartelette. Freeze the tartelette crusts until almond cream is ready to use.
- Almond cream: in a food processor with a steel blade put almond meal, butter and sugar and blend until smooth.
- Add egg, amaretto and flour and continue to blend until a thick cream is formed.
- Raspberries: mix raspberries, sugar and cornstarch in a small bowl and set aside for 10 minutes.
- Preheat oven to 175c degrees.
- Fill the frozen tartelette crusts with almond cream up to half of its height.
- Arrange raspberries over the cream freely.
- Bake for 15-20 minutes or until crust is golden and set.
- Cool completely at room temperature.
- Brush with some natural nappage for a shiny appearance or sprinkle some sugar powder for a more rustic appearance.
- You can make the recipe in a large pie pan of 24 cm in diameter. Baking time will be longer accordingly.
- Keep the tartelettes in a closed container in the refrigerator for up to 5 days. Serve at room temperature.