Classic Italian Almond Raspberry Tart Recipe – Buttery & Delicious
Italian almond raspberry tart is a delicate, bakery style dessert featuring a buttery tart crust filled with rich almond cream and sweet raspberry layers. This classic Italian inspired tart combines nutty almond flavor with bright raspberry for a perfectly balanced treat. Ideal for holidays, brunch, or special occasions, Italian almond raspberry tart is both beautiful and delicious.
Ingredients
1 1/4 cups (160 g) all-purpose flour
1/2 cup (113 g) unsalted butter, cold and cubed
1/4 cup (50 g) granulated sugar
1 large egg yolk
2–3 tablespoons (30–45 ml) ice water
1/4 teaspoon salt
1 cup (100 g) almond flour
1/2 cup (113 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
2 large eggs
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 tablespoons (15 g) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (180 g) fresh raspberries
2 tablespoons (25 g) granulated sugar
1 tablespoon (8 g) sliced almonds
Powdered sugar for dusting
Instructions
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Preheat oven to 375°F (190°C).
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Combine flour, sugar, and salt. Cut in cold butter until crumbly. Add egg yolk and ice water to form dough. Chill 30 minutes.
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Roll dough into a 9-inch tart pan. Chill 20 minutes. Blind bake 15 minutes, then 5 minutes uncovered.
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Reduce oven to 350°F (175°C).
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Cream softened butter and sugar. Add eggs one at a time. Stir in extracts. Fold in almond flour, flour, and salt.
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Spread filling into crust. Arrange raspberries on top and sprinkle with sugar and sliced almonds.
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Bake 30–35 minutes until golden and set.
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Cool completely. Dust with powdered sugar before serving.
Notes
Chill the dough thoroughly to prevent shrinking. Use fresh, firm raspberries for best results. The tart tastes even better the next day once flavors have developed.