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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.
  • 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


  • 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 top. Combine confectioners' sugar and lemon juice; drizzle over the top.
Nutrition Facts
1 slice: 367 calories, 21g fat (10g saturated fat), 94mg cholesterol, 204mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 5g protein.
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  • Cupcake_k9
    Apr 23, 2020

    I got this recipe at the Taste of Home cooking school. It has become a favorite. My family loves it and it’s always a hit when I take it to others. It looks elegant but is simple and delicious.

  • JerseyGal262
    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!

  • Queenlalisa
    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.

  • islandwalker
    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.