Almond Raspberry Tart

dairy free gluten free raspberry tart

This raspberry tart recipe is pure heaven. The first time that I made this, I was immediately transported back to France with my first bite. The star of this show is clearly the raspberries, which are complimented by the almond in the traditional French frangipane, as well as the subtle addition of basil. Not only is this raspberry tart delicious, it’s also dairy and gluten free- the perfect allergy friendly dessert for the holidays!

Jump to Recipe

Like all French desserts, the foundation is a truly flavorful pastry crust…. traditionally this is achieved with a lot of butter. In this recipe, we swap the rich butter for vegan alternative (either Earth balance butter sticks or sustainable shortening works great). If using Earth Balance, please note that the sticks work best, but do contain soy. I’ve found that shortening works as well as butter, but often requires a bit more salt than a traditional recipe (I suggest increasing to a scant 1/2 teaspoon). As for the flour, the best combination to keep the tart gluten free is half almond flour and half oat flour (just make sure that it’s from a certified gluten free facility- I like Bob’s Red Mill). It’s also important that you sift the flour- it helps to eliminate lumps and to ensure that the two flours are well combined.

Make the Pastry Dough

You’re going to beat by hand- it’s ok, I promise that you can do it! In a glass bowl with a wooden spoon, beat together the butter alternative, sugar and salt until creamy. Mix in the flour and nutmeg. Add the yolks and the ice water. Mix just enough to make a smooth ball, and add additional water if too crumbly. The ice water is important because it prevents the fat from being absorbed by the flour… this is key to a tender, flaky crust. Don’t knead the dough- again, we don’t want the fat incorporated into the flour. Bring the dough together into a smooth ball and wrap in plastic wrap. Refrigerate for at least an hour, but overnight is best.

Prepare the Berries

Start by rinsing the raspberries. Prepare the simple syrup by combining sugar and water in a small sauce pan over medium heat. Cook, stirring constantly until all sugar is absorbed and syrup is clear, about 3 minutes. Add the basil and let it seep for 20 minutes to infuse the syrup. Add the berries to a medium bowl. Pour basil syrup over the raspberries and stir to combine. Set aside and rest for 30 minutes. Remove the dough from the refrigerator and allow to warm for 30 minutes on the counter. While the raspberries and dough are resting, prepare the frangipane.

raspberry tart recipe
Basil infused syrup

Make the Frangipane (almond cream)

This time you get to use a food processor! I prefer a larger food processor for the frangipane, like the Ninja. But first- what is Frangipane? It sounds elegant and complicated, but as the incomparable Martha Stewart puts it: “it just might be one of the most uncomplicated and useful recipes in a baker’s repertoire, and it’s easily learned; consider it a crash course in rustic French baking”. In other words: it’s a simple almond cream so don’t be intimidated. You can make this with whole or slivered almonds, or start with almond meal/ flour if you have it on hand. In the food processor, combine almonds, sugar, butter and vanilla until smooth. Beat in the room temperature egg. Voila! C’est tout!

Assemble the Tart

Preheat the oven to 350 degrees. Roll out the pastry dough between two sheets of parchment paper to 1/4-1/8 inch thickness. Roll out to large enough for a 9-inch tart pan with a 1/2 inch overhang. Place the pastry into the tart pan and poke a few times with a fork.

raspberry tart recipe
Spread the frangipane evenly

Strain the raspberries to remove any excess syrup; let sit for a few minutes. Spread the frangipane into the prepared tart pan. Arrange the raspberries on top so that they evenly cover the tart. Trim the excess pastry dough. Bake for 30 minutes or until the frangipane has set and the pastry crust is golden.

raspberry tart recipe
Arrange the raspberries over the almond cream

Disclosure: This post contains affiliate links

Yield: 12 servings

Prep time: 45 minutes; Rest time: 60 minutes- overnight +30 minutes

Cook time: 30 minutes

Almond Raspberry Tart Recipe Ingredients

For the pastry dough:

  • 6 Tbsp room temperature butter alternative
  • 1 tsp sugar
  • 1/4 tsp salt
  • pinch of nutmeg
  • 3/4 cup almond flour
  • 3/4 cup gluten free oat flour
  • 2 egg yolks
  • 2 Tbsp+ ice water

For the Raspberries

  • 12 ounces fresh raspberries
  • 1/4 cup sugar
  • 1/4 cup water
  • 4-5 fresh basil leaves

For the Frangipane (Almond Cream)

  • 1 cup almond or almond meal
  • 1/3 cup sugar
  • 1/2 cup room temperature butter alternative
  • 1/4 tsp pure vanilla extract
  • 1 egg, room temperature

Almond Raspberry Tart Recipe Instructions

  1. Prepare the dough. In a glass bowl with a wooden spoon, beat together butter, sugar and salt until creamy. Sift together the flours and remeasure to ensure 1-1/2 cup total flour. Mix in the sifted flour and nutmeg. Add the egg yolk and ice water, stirring to combine. Bring together into a smooth ball, adding more water if crumbly. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes, preferably overnight.
  2. Prep the raspberries. Thoroughly rinse the berries and set aside. To make the syrup, combine the water and sugar in a small sauce pan over medium heat. Bring to a simmer, stirring constantly until all sugar is absorbed and liquid is clear. Add the basil leaves and allow to seep in the syrup for 20 minutes. After 30 minutes, remove the basil leaves and add raspberries to a bowl. Pour the basil-infused syrup over the raspberries, stirring to combine. Allow to sit for 30 minutes.
  3. Remove the pastry crust from the refrigerator and allow to rest at room temperature for 30 minutes.
  4. While the raspberries and pastry dough rest, prepare the frangipane. In a large food processor, combine the almond, sugar and butter until smooth. Beat in the vanilla and the egg.
  5. Preheat the oven to 350 degrees. Roll out the dough between two large sheets of parchment paper until 1/4-1/8 inch thick. Ensure that it’s large enough to line a 9 inch pan with a 1/2 inch overhang. Place the pastry dough in the tart pan and prick the bottom with a fork several times. Strain the raspberries and allow the excess syrup to drain off. Spread the frangipane evenly in the pastry. Arrange the strained raspberries evenly on top of the almond cream. Trim the overhanging pastry dough.
  6. Bake for 30 minutes or until the frangipane has set and the pastry is golden. Serve warm, if possible.

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