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Black Raspberry Almond Tart Recipe Easy Homemade Flaky Crust

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A simple yet elegant tart featuring a flaky homemade crust, rich almond filling, and fresh black raspberries. Perfect for any occasion and easy to make with pantry staples.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • ½ cup (115 g) unsalted butter, cold and cut into cubes
  • 2 tbsp (25 g) granulated sugar
  • ¼ tsp salt
  • 3 to 4 tbsp ice water, chilled
  • ¾ cup (75 g) almond flour
  • ¼ cup (55 g) unsalted butter, softened
  • ⅓ cup (65 g) granulated sugar
  • 1 large egg, room temperature
  • ½ tsp almond extract
  • 2 cups (300 g) black raspberries, fresh or frozen (thawed and drained if frozen)
  • Powdered sugar for dusting (optional)

Instructions

  1. In a large mixing bowl, combine 1 ½ cups all-purpose flour, 2 tbsp granulated sugar, and ¼ tsp salt. Add ½ cup cold unsalted butter cubes. Cut the butter into the flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces.
  2. Slowly drizzle in 3 to 4 tbsp ice-cold water, stirring gently with a fork after each addition until dough holds together when pressed. Wrap dough in plastic wrap and chill in fridge for at least 30 minutes.
  3. In a medium bowl, cream together ¼ cup softened unsalted butter and ⅓ cup sugar until light and fluffy. Beat in 1 large egg and ½ tsp almond extract. Gently fold in ¾ cup almond flour until combined. Set aside.
  4. Roll chilled dough on a lightly floured surface into a 12-inch circle about ⅛-inch thick. Transfer to a 9-inch tart pan, pressing gently into edges. Trim excess dough leaving about ½-inch overhang to fold under or crimp.
  5. Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake another 5-7 minutes until crust is lightly golden but not fully browned.
  6. Spread almond filling evenly over warm crust.
  7. Arrange 2 cups black raspberries on top of almond filling.
  8. Bake tart at 375°F (190°C) for 25-30 minutes until almond filling is set and golden and berries are bubbling. Cover crust edges with foil if browning too fast.
  9. Cool tart on wire rack for at least 1 hour to let filling firm up. Dust with powdered sugar if desired before serving.

Notes

Keep butter and water cold to achieve flaky crust. Chill dough twice: after mixing and after rolling out. Blind bake crust to prevent sogginess. Use parchment paper when rolling dough to reduce sticking. Watch baking times closely and cover crust edges with foil if browning too fast. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use vegan butter but chill dough thoroughly.

Nutrition

Keywords: black raspberry tart, almond tart, flaky crust, homemade tart, berry dessert, easy tart recipe, almond filling, gluten-free option

Find it online: https://flurpchef.com/black-raspberry-almond-tart-recipe-easy-homemade-flaky-crust/