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When planning a menu, I usually don’t have a problem coming up with the appetizer, main dishes, sides, or salads. My dilemma is the dessert. Not that I can’t think of one, but there are just so many that I want to try. This dessert has been on my radar for quite some time now and it finally worked its way into my kitchen. My only regret was waiting this long.
Like the Raspberry Crumb Bars, this is a dessert with simple ingredients that produces spectacular results. One would think that with the almond paste there would be an essence of maraschino cherry or heavy almond extract (both of which I do not care for), but the results yield the contrary. The almond paste lends a sweet, nutty taste that matches perfectly with the raspberry preserves. I added of a bit of lemon zest in the filling which makes the tart just sing. The crisp crust, the jammy preserves, and the cake-like filling all add up to one incredibly delicious package.
You can certainly serve the tart as is, but whipping up a batch of lightly sweetened chantilly cream really adds another texture and flavor.
I have to be honest, this tart was so good that I even said out loud that if I couldn’t have chocolate anymore (scary thought), then I would be o.k. as long as I had this tart. It would be perfect to serve at any time of year, but I think it would be well received if this tart was on your menu this coming weekend for those spring celebrations.
Italian Almond Raspberry Tart
Equipment
- Food processor
- 9 ½ x 1-inch fluted round tart pan with removable bottom
Ingredients
For the Tart Dough
- 1 ½ cups all-purpose flour
- ½ cup powdered sugar
- 9 tablespoons (4 ½ ounces) unsalted butter, cold and cut into small cubes
- ¼ teaspoon Kosher salt
- 1 extra-large egg
For the Filling
- 8 tablespoons (4 ounces) unsalted butter at room temperature
- 1 (8 ounce) can almond paste, broken into 1-inch pieces
- ¼ cup granulated sugar
- 2 extra-large eggs at room temperature
- 1 teaspoon finely grated lemon zest
- Pinch of Kosher salt
- ⅓ cup unbleached all-purpose flour
- ⅓ cup raspberry preserves
- ⅓ cup sliced almonds
Instructions
For the Tart Dough
- In the bowl of a food processor, add the flour, sugar, and salt. Pulse until combined. Scatter the butter pieces over the flour. Process in short bursts until the butter is the size of peas. Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump. Place a piece of plastic wrap on the counter and dump the dough onto the surface. Using the plastic wrap and the back of your hands, gently press the dough into a disk. Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Preheat the oven to 375ºF. Remove the dough from the refrigerator. If refrigerated overnight, let it rest at room temperature for 10 minutes. On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking. Roll up the dough around the rolling pin and gently unroll it over an 9 ½-inch tart pan with a removable bottom. Fit the dough into the edge of the pan. Roll the rolling pin over the top of the pan to remove the excess dough (let the kids practice their baking skills with the scraps). Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.
- Line the tart pan with aluminum foil and fill with dried beans or pie weights. Bake for 20 minutes. Remove the weights and foil and bake for another 3-5 minutes. Place on a rack to cool. Reduce the oven temperature to 350ºF.
For the Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the almond paste, one piece at a time, beating well after each addition. While mixing, gradually add the sugar. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest and salt. Stir in the flour until completely combined.
- Using an off-set spatula, spread the preserves evenly over the bottom of the tart shell. Place spoonful dollops of the filling over the preserves and gently spread to completely cover the preserves. Sprinkle the top of the tart with the sliced almonds. Bake until the filling is golden brown and firm to the touch, about 35-45 minutes. Transfer to a wire rack to cool completely. Carefully remove the side of the tart pan and slide the tart onto a serving platter. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That looks like right down my taste bud's alley, delicious. I will definitively take it to try. Thanks. Kirsten
Normally i'm not big on tarts because I prefer cake. I agree with Kirsten….this is right up my alley:) Can't wait to try!
Hello! I have to say this looks delicious but I'm not sure where the Italian comes into it- isn't this a Bakewell tart? A very traditional English tart!
Amy-
Yes, it is very much like the traditional English Bakewell tart, but I was giving name credit to the original source. My only guess is that the "Italian" comes from the use of the almond paste instead of almond and sugar. Whatever you call it, it is good.
Is there anything to substitute the almond paste? This looks so amazing but we are not fans of almond…. What do you suggest?
Anon-
My first suggestion would be to try another recipe because the almond paste really makes this tart. However, you could try making your own "almond paste", using a different nut instead. Here is an ingredient susbstitution, https://www.joyofbaking.com/IngredientSubstitution.html. Follow the directions for the almond paste using the nut of your choice and omitting the almond extract. Also, when using a nut like walnut, you may want to use orange zest in lieu of the lemon zest in my recipe.
Anon-
One more thing– if you do try making your own paste using another nut, just make sure you use 8 ounces for the recipe. The link I gave you yields slightly more than needed.
I also usually shy away from almond extract, but your picture combined with the addition of the lemon extract have overcome any hesitation. The ingredients for this tart are already on my grocery list for next week! This is a winner. Thanks.
This looks delicious. Love the almond raspberry combo.
Wow! I made the Italian tart for Easter dinner tonight and after it cooled I couldn't even wait til dinner to try it so I had a sliver……yum!!!! It's so light and fluffy and I love the almond taste. It may become a holiday staple in my house!
We had dinner with friends Saturday night and I made this for dessert. Everyone LOVED it!
I made this for one of our desserts for our Easter dinner…it was very delicious (not too almondy) and very easy to make. And looked gorgeous!
Thanks.
Erin, Gail, and Liz,
I am so pleased that you made the tart and enjoyed it. Thank you for taking the time to let me know.
It looks gorgeous and similar to a British Strawberry/Raspberry tart popularly known as the 'Bakewell tart'. Delicioso
This is a very Italian dessert that is at my Italian family reunion every year. It is bought at Victoria's bakery in north beach in San Francisco. The torte I know does not use almond paste and I am on the hunt for a recipe to make the real Italian dessert. This recipe does sound good
This is a very Italian dessert, Almond torte. Victoria's bakery in San Francisco in North Beach makes a really good torte.
this was a thanksgiving hit…followed the recipe and it came out beautifully. will absolutely be making again
I would like to try it with chestnut flour for authentic Italian flavor.
Please let me know how it turns out. Enjoy!
Yep, definitely a Bakewell tart
Can I bake it in a glass pie dish? I do not own or want to buy a tart pan.
Yes, you can, but without a removable bottom, it will be difficult to remove the entire "pie" all in one piece.
Can this be baked and frozen ahead of time?
I can't say for certain, please let me know if you try that technique and it works for you!
What’s almond paste? Can’t get that in the UK. Why can’t you use almond flour and sugar like in a normal Bakewell Tart?
Almond paste is a mixture of sugar, almonds and egg whites. I have not tried making my own version, but this recipe may guide you https://www.tasteofhome.com/recipes/homemade-almond-paste/ .
Made this for Christmas Day and it was so delicious!!! It’s way too hard to find a good almond tart such as this, and the instructions were clear and easy to follow so that I will be making this again regularly!
I am so pleased you made it and it was enjoyed! Happy New Year!
Would it be problematic to make a real raspberry filling or compote for this instead of using jam?
I am not sure what you mean by a "real raspberry filling". Do you mean a homemade jam? If so, I can't see why it couldn't be used in lieu of store bought jam. A compote will not have the same consistency (it will be more syrupy) and it will not be as sweet. I hope you enjoy your results if adapted!
I don’t own pie weights and don’t have dried beans.I really don’t want to buy them just for this recipe. Any other suggestions? Why is it necessary in the first place? I’m pretty new in the kitchen. lol! Thanks in advance!
I made this recipe many times. And I have made it for others as well,
everyone’s favorite. Never disappoint. We love it. Thank you for sharing it.
You can use rice, popcorn or even coins. Just remember that the coins (since they are metal) will be very hot!
The weights keep the pie crust from bubbling up (like bubbles on pizza dough). I keep a bottle of navy beans just for pie weights, reuse the same ones over and over. Much cheeper than real pie weights.
If you were making mini tarts, how would you adjust the cooking time? Thanks for the recipe
Would Almond Flour enhance the crust flavor…or not? I’ve never used it but seems like a no-brainer. Unless the texture would negatively impact the crust outcome. Thoughts anyone?
That would depend on how mini the tart pan size is. If they are a mini-muffin size, I would start checking after 15-20 minutes. If they are a 4-inch size, I would start checking after 20-25 minutes. Enjoy!
Almond flour bakes faster than all-purpose flour, so you would need to reduce the baking time.