Name: Italian Almond Raspberry Tart
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 ½ cups all-purpose flour; ½ cup powdered sugar; 9 tablespoons unsalted butter, cold and cut into small cubes; ¼ teaspoon Kosher salt; 1 extra-large egg; 8 tablespoons unsalted butter, at room temperature; 1 (8 ounce) can almond paste, broken into 1-inch pieces; ¼ cup granulated sugar; 2 extra-large eggs, at room temperature; 1 teaspoon finely grated lemon zest; Pinch of Kosher salt; ⅓ cup unbleached all-purpose flour; ⅓ cup raspberry preserves; ⅓ cup sliced almonds

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I can still smell the sugar on my hands from long-ago kitchen nights, when a single tart passed from one neighbor’s plate to another and conversation bubbled like the filling in the oven. I grew up with a wooden spoon and a stack of church cookbooks, learning the rhythms of home baking: measure, stir, taste, and love. Those small rituals live in every crust I press and every jam I spread.

I’m Maggie Hart in spirit a home cook who favors cozy, straightforward baking that feeds family and friendship. I learned beside my mother and aunts, the kind of teachers who handed down tools and stories with equal warmth. My style leans on simple ingredients and dependable techniques that suit busy weeknights and slow Sunday afternoons. The Italian Almond Raspberry Tart sits right where comfort meets a little something fancy it’s the kind of tart you can make from memory, then surprise guests with a bit of nutty, jammy elegance. If you love almond-forward desserts, I also enjoy sharing recipes like my brandy-soaked fruit almond tarts that use the same friendly approach to flavors and textures.

This version of the Italian Almond Raspberry Tart focuses on an easy shortcrust shell, a silky almond filling, and a generous berry ripple. I test recipes in a small kitchen with real schedules weeknight dinners, school pickups, and occasional last-minute visitors. That means the Italian Almond Raspberry Tart needs to be forgiving, pork-free, and suited to a range of skill levels.

I’ll walk you through each step in plain language, from pressing the dough into the pan to letting the tart cool just enough to slice cleanly. Along the way I’ll share why this tart behaves the way it does and how to avoid common hiccups, so your Italian Almond Raspberry Tart comes out golden, nutty, and perfectly jammy every time.

Table of Contents

Why this recipe works

This recipe works because it balances texture and flavor simply and reliably. The crust gives a tender, slightly crumbly base that holds up to the almond filling without becoming soggy. The almond filling blends almond paste and butter for a creamy, nut-forward center that contrasts beautifully with the bright, slightly tart raspberry layer. When you taste a slice of Italian Almond Raspberry Tart, you’ll notice the buttery shortcrust, the soft almond custard, and the pop of fruit in one bite that combination feels both nostalgic and special.

I designed the steps so a home cook can work efficiently: make the crust, blind-bake briefly, add preserves, then pour the almond mixture and bake. The structure prevents a wet bottom and helps the filling set uniformly. The Italian Almond Raspberry Tart also adapts to what you have on hand swap in other preserves, use sliced toasted almonds for a crunchier top, or swap almond paste for a mix of almond flour and extract if needed. If you enjoy ricotta and almond pairings, you might like my creamy ricotta almond tart, which follows the same comforting logic with a softer filling.

Because recipes need to be forgiving, I give guidance for room temperature ingredients, how to tell when the tart is done, and what to do if your shell browns too quickly. Those little touches make the Italian Almond Raspberry Tart a dependable dessert for both weekday desserts and company-worthy tables.

How to prepare Italian Almond Raspberry Tart

Start by gathering everything so you move through each step without fuss. The dough needs very little handling; cold butter kept in small cubes ensures a tender crust, and one egg binds it gently. The filling comes together quickly if the butter and almond paste are at room temperature. When you layer preserves and pour the filling, work steadily so the jam spreads evenly and the almond custard nests into place.

Use a 9- or 10-inch tart pan with a removable bottom for neat slicing. Blind baking the crust for about 15 minutes gives it structure and prevents the finished tart from being soggy. Once the tart is out of the oven and cooled slightly, spread the raspberry preserves, then pour the almond mixture. Scatter sliced almonds on top for a toasty finish. Bake until the almond filling sets and takes on a warm golden hue. The Italian Almond Raspberry Tart is best after a short cooling period so slices hold together and flavors meld.

Ingredients

1 ½ cups all-purpose flour
½ cup powdered sugar
9 tablespoons unsalted butter, cold and cut into small cubes
¼ teaspoon Kosher salt
1 extra-large egg
8 tablespoons unsalted butter, at room temperature
1 (8 ounce) can almond paste, broken into 1-inch pieces
¼ cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon finely grated lemon zest
Pinch of Kosher salt
⅓ cup unbleached all-purpose flour
⅓ cup raspberry preserves
⅓ cup sliced almonds

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine 1 ½ cups of all-purpose flour, powdered sugar, and cold butter.
Use your fingers or a pastry cutter to mix until it resembles coarse crumbs.
Sprinkle in the Kosher salt and add the extra-large egg, mixing until a soft dough forms.
Gently press the dough into a tart pan, making sure to get it evenly distributed.
Blind bake the tart shell for about 15 minutes.
In a large bowl, beat together the room temperature butter and almond paste until creamy.
Stir in the granulated sugar, eggs, lemon zest, and salt.
Mix in ⅓ cup of unbleached flour until incorporated.
Once the tart shell is baked and golden, spread the raspberry preserves evenly over it.
Pour the almond filling on top of the preserves.
Sprinkle sliced almonds evenly across the surface.
Bake the tart for another 30–35 minutes until the filling is golden and set.
Let the tart cool before slicing and serving.

Serving ideas

Serve the Italian Almond Raspberry Tart slightly warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with the nutty filling and berry tang. For a lighter touch, dust the top with a little powdered sugar and add a few fresh raspberries for color. Slice fairly thin pieces the almond filling is rich, and a modest slice satisfies.

Pair the tart with coffee or a mild tea for afternoon gatherings, or bring it out as a finale to a family meal. If you plan to present this dessert to company, arrange slices on a platter with a few lemon wedges to brighten the flavors and a small bowl of extra preserves for guests to spoon on top. The Italian Almond Raspberry Tart also makes a delightful addition to holiday dessert spreads when you want something both homely and elegant. For another raspberry-almond idea that’s great for cookie trays, see the frosted raspberry almond snow gems recipe that mirrors this flavor pairing in cookie form.

Storage tips

Store leftover Italian Almond Raspberry Tart at room temperature covered with a cake dome for up to one day. For longer keeping, cover the tart tightly and refrigerate for up to four days. When you refrigerate, bring slices to room temperature for 20–30 minutes before serving so the filling softens and the flavors blossom.

If you want to freeze slices, wrap each slice in plastic wrap and then foil, and place them in a sealed bag for up to two months. Thaw slices overnight in the refrigerator and rewarm gently in a low oven (about 300°F/150°C) for 10–12 minutes to refresh the crust and warmed filling. These simple steps help the Italian Almond Raspberry Tart keep texture and taste even after storage.

Helpful tips

Always use room-temperature eggs and softened butter for the filling so it blends smoothly with the almond paste. Cold butter in the crust keeps the dough flaky; handle it quickly and press gently to form the shell rather than overworking it. If your almond paste is firm, break it into small pieces and beat it well with butter to avoid lumps in the filling.

Keep an eye on the top of the tart as it bakes: if the sliced almonds darken too quickly, tent the tart loosely with foil for the remaining baking time. If your tart puffs slightly in the center, it will settle as it cools that’s normal. For a gluten-free twist on almond baking techniques, check this gluten-free Italian almond cookies (amaretti) guide for inspiration on texture adjustments.

Recipe variations

You can swap the raspberry preserves for apricot or cherry preserves for a different fruit note while keeping the almond character intact. For more citrus brightness, fold a bit more lemon zest into the filling. If you want a crispier top, replace sliced almonds with slivered almonds toasted separately and sprinkled on after baking.

For a milder almond taste, use almond extract in place of half the almond paste; for a deeper flavor, add a tablespoon of amaretto liqueur into the filling. Another lovely variation follows the orange-ricotta rhythm try the decadent almond orange ricotta tart for a citrusy sibling to this recipe. These simple changes let you make the Italian Almond Raspberry Tart your own without changing the easy method.

Frequently asked questions

Q: Can I use almond flour instead of almond paste in the Italian Almond Raspberry Tart?
A: You can substitute almond flour for almond paste, but adjust the recipe: almond paste contributes fat and moisture, so you’d mix almond flour with a tablespoon or two of butter or a teaspoon of almond extract to mimic the flavor and mouthfeel. The texture will be slightly different a bit more crumbly and less creamy but still delicious.

Q: How do I know when the Italian Almond Raspberry Tart is done?
A: The filling should look set with a slight jiggle in the center, similar to a custard that’s just set. The top will take on a light golden color and the edges should not look wet. A thin knife inserted into the center should come out mostly clean. Once cooled slightly, the tart will firm up more.

Q: Can I make the tart ahead for a party?
A: Yes. You can bake the tart the day before and refrigerate it covered. Bring it to room temperature before serving or rewarm briefly in a low oven. Making it ahead helps flavors meld and eases day-of preparation.

Q: Is the Italian Almond Raspberry Tart suitable for dietary swaps like vegan or dairy-free?
A: This recipe relies on butter and eggs for structure and richness. For dairy-free or vegan swaps, you’d replace butter with a plant-based alternative and use an egg substitute like a flax egg or commercial binder results will vary, and textures will differ. Test one small change at a time to find the best balance.

Conclusion

If you want a clear, traditional reference to compare techniques or flavors for the Italian Almond Raspberry Tart, I recommend the detailed version at Italian Almond Raspberry Tart – The Galley Gourmet. That resource complements this home-style guide with step-by-step photos and notes to help you perfect your tart.

Italian Almond Raspberry Tart