Go Back

Raspberry and Almond Tart

Course: Dessert
Keyword: almond, raspberry, tart
Servings: 12 servings
Author: Shaun Searley, The Quality Chop House



  • 225 g unsalted butter at room temperature
  • 225 g caster sugar
  • 3 free-range organic eggs
  • 50 g plain flour
  • 225 g ground almonds pinch of salt

  • 1 blind-baked tart case if making your own, see below for recipe
  • 50 g raspberry jam if making your own, see below for recipe
  • 200 g raspberries
  • 70 g flaked almonds
  • crème fraîche to serve


  • First, make the frangipane. Cream together the butter and sugar until light and fluffy and almost white in colour. Beat in the eggs one at a time – if the mixture looks like it is going to separate, add a little flour. Fold in the rest of the flour along with the almonds and salt, then store in the fridge for up to a week. Allow it to come to room temperature before using.
  • Preheat the oven to 170°C. Gently spread the jam over the bottom of the tart case. Fill a piping bag with the frangipane (you’ll need about 350g for this recipe) and pipe it over the jam, up to the pastry lip. Push the raspberries into the frangipane.
  • Bake in the oven for 8 minutes, then sprinkle over the flaked almonds and bake for another 20 minutes. Use a skewer to check the centre of the tart – if it comes out clean it’s cooked, otherwise give it another 5 minutes. Leave to rest for at least 1 hour before serving with crème fraîche.