Raspberry Almond Tart Recipe
Raspberry Almond Tart Recipe photo by Taste of Home

Raspberry Almond Tart Recipe

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This delicious torte is a longtime family tradition for the holidays. It's one of my sister's favorites, and she's a professional pastry chef.
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min. + cooling
MAKES:10-12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + chilling Bake: 50 min. + cooling
MAKES: 10-12 servings


  • 1-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup sugar, divided
  • 1 cup cold butter, divided
  • 3 large eggs
  • 1/2 cup raspberry jam, divided
  • 1 cup ground almonds
  • 1/2 teaspoon almond extract
  • 1/2 cup confectioners' sugar
  • 2 to 2-1/2 teaspoons lemon juice

Nutritional Facts

1 serving (1 slice) equals 367 calories, 21 g fat (10 g saturated fat), 94 mg cholesterol, 204 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein.


  1. In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly. Beat 1 egg; add to flour mixture, tossing with a fork until dry ingredients are moistened. Press dough evenly onto bottom and up the sides of a 9-in. tart pan with removable bottom. Spread 1/4 cup of jam over dough. Cover with a plastic wrap and refrigerate.
  2. Meanwhile, cream remaining butter and sugar until light and fluffy; stir in almonds and extract. Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam. Place tart pan on a baking sheet.
  3. Bake at 350° for 50-55 minutes or until set. Cool in pan on a wire rack. Carefully remove sides from pan. Spread remaining jam on top. Combine confectioners' sugar and lemon juice; drizzle over the top. Yield: 10-12 servings.
Originally published as Raspberry Almond Tart in Country December/January 1993, p51

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Reviewed Nov. 19, 2015

"This was my mom's "signature dessert" for many years since she found it in a recipe booklet and I have kept up the tradition. In our Scandinavian heritage it is a "Swedish Mazarine Torte" keeping with the Swedes' love of almonds. It is wonderful cut into small pieces, cutting a small circle in the center and then the pieces from edge to center around it, as it is rich, but oh so good. I usually make it serve at least 14. A family favorite!"

Reviewed Sep. 19, 2015

"I had the privilege of helping with the 2015 Taste Of Home Cooking School in Huntsville with Michelle "Red" Roberts. We made this and it was really good. So pretty."

Reviewed Jan. 6, 2015

"I've been making this recipe for about 30 years. It is always a huge favorite. I recommend whipping the almond mixture up in a food processor and folding in whipped eggs for a very fluffy mixture. Yum."

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