Raspberry Almond Tart

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: No-Bake Recipe
Difficulty: Medium

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  • 1 1/3 cups - all purpose flour
  • 1 tsp - baking powder
  • 1 cup - sugar, divided
  • 1 cup - butter or margarine, divided
  • 3 eggs, divided
  • 1/2 cup - raspberry jam, divided
  • 1 cup - ground almonds
  • 1/2 tsp - almond extract
  • 1/2 cup - confectioners' sugar
  • 2 tsp - lemon juice

How to Make Raspberry Almond Tart

  • In a mixing bowl, combine flour, baking powder and 1/3 cup sugar.
  • Cut in 1/2 cup butter until fine crumbs form.
  • Beat 1 egg; add to mixing bowl and stir until dry ingredients are moistened.
  • Press dough evenly into bottom and up the sides of 9-in x 1-1/2-in tart pan with removable bottom.
  • Spread 1/4 cup of jam over dough.
  • Cover with plastic wrap and chill.
  • Meanwhile, cream together remaining sugar and butter; stir in almonds and extract.
  • Add remaining eggs, one at a time, beating well after each addition; spoon filling over jam.
  • Bake at 350 degrees F for 50 minutes.
  • Cool in pan, then carefully remove sides from pan.
  • Spread remaining jam on top.
  • Combine confectioners' sugar and lemon juice; drizzle over the top.