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Raspberry Almond Tart

 Raspberry Almond Tart
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.
10-12 ServingsPrep: 25 min. + chilling Bake: 50 min. + cooling


  • 1-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup sugar, divided
  • 1 cup cold butter, divided
  • 3 eggs
  • 1/2 cup raspberry jam, divided
  • 1 cup ground almonds
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/2 cup confectioners' sugar
  • 2 to 2-1/2 teaspoons lemon juice


  • 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.
  • 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.
  • 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

2 of 2

Raspberry Almond Tart (continued)

Directions (continued)

  • top. Combine confectioners' sugar and lemon juice; drizzle over the
  • top. Yield: 10-12 servings.
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.