Raspberry Almond Tart (gluten-free option)
This raspberry almond tart has a sugar cookie-like crust and almond cream cheese filling. Can be made with gluten-free, whole grain or all-purpose flour.
Amidst all the pumpkin, apple and spiced treats, I thought it was time for some berries! Baking with berries just makes me so darn happy – not just during the summer but during the holidays (and really, year-round!).
It’s extremely dark and dreary around here in the fall and winter, and berries do a great job of perking me up. And they add some joy and brightness to my holiday baking, which is the most fun part of the season for me.
Mr. T rarely bakes with me – except for Christmas. We loved this tart so much that we decided to make it again together for the holidays. We’ll also make these grain-free raspberry thumbprint cookies, one of our favorite Christmas cookies, and these no-bake mini raspberry cheesecakes.
The crust is similar to a sugar cookie crust and is quite soft and not crisp like a traditional flaky pie crust. There’s a bit of almond extract in there, as well as in the filling. Raspberries (or really any berries) + almond extract is one of my favorite combinations ever.
For a more summery version (or if you’re not a fan of almond extract), then lemon extract would be a great sub! Then you could also add some lemon zest to the crust.
I’ve made this crust with all three flour types listed in the recipe, and the only difference between the whole wheat + all-purpose flour and the gluten-free version is that the gluten-free version is more fragile.
Mint leaves + almond is kind of a weird combination, but they made this tart so very Christmas-y looking, I couldn’t help but add them! We just picked them off before eating.
For something more chocolaty, try my Raspberry Chocolate Tart! It has a homemade or Oreo crust, an amazing baked fudge-like filling and homemade raspberry sauce. Melanie Makes also has this great-looking raspberry chocolate tart, but with store-bought chocolate raspberry sauce.
Raspberry Almond Tart (gluten-free option)
Ingredients
For the crust:
- 5 tablespoons (70 grams) unsalted butter room temperature
- 3/4 cup (150 grams) raw sugar or granulated sugar
- 1 large egg 50 grams, out of shell, room temperature
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1 1/2 cups (188 grams) flour see notes
For the filling:
- 16 ounces (450 grams) cream cheese room temperature
- 1/2 cup (100 grams) raw sugar or granulated sugar
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- pinch salt
- 6 ounces (170 grams) fresh raspberries
- mint leaves and powdered sugar, optional
Instructions
- Preheat the oven to 350 °F (176 °C) and get out a 9″ tart pan with a removable bottom
- In a medium mixing bowl using an electric hand mixer, beat together the butter and sugar at medium speed until fluffy.5 tablespoons (70 grams) unsalted butter, 3/4 cup (150 grams) raw sugar
- Add the egg, almond extract, vanilla extract, salt and baking soda and mix until well combined.1 large egg, 1 teaspoon almond extract, 1/2 teaspoon vanilla extract, 1/2 teaspoon salt, 1/8 teaspoon baking soda
- Gradually beat in the flour on low until well combined.1 1/2 cups (188 grams) flour
- Press onto the bottom and all the way up the sides of the tart pan and bake for 15-20 minutes or until evenly and lightly browned.
- Let the crust cool completely, about 1 hour, before filling.
For the filling:
- Beat the cream cheese and sugar at medium speed using an electric hand mixer or stand mixer. Once smooth and well combined, beat in the vanilla and almond extracts, and salt. Spread over the cooled crust.16 ounces (450 grams) cream cheese, 1/2 cup (100 grams) raw sugar, 1/2 teaspoon vanilla extract, 3/4 teaspoon almond extract, pinch salt
- Place the raspberries on top. Immediately before serving, garnish with mint leaves and powdered sugar.6 ounces (170 grams) fresh raspberries, mint leaves
- Best served on the day of making. Cover and keep refrigerated until ready to serve.
Notes
- For the flour you can use, white whole wheat flour, all-purpose flour or the gluten-free flour blend listed below.
- This is the gluten-free flour blend I used:
- 1 cup (140 grams) white rice flour
- 1/3 cup (51 grams) potato starch
- 2 tablespoons + 2 teaspoons (20 grams) tapioca flour / starch
- 1/2 teaspoon xanthan gum
- If you live outside of North America and have the kind of cream cheese that’s meant for toast (that comes in a little plastic tub) rather than American style brick cream cheese, then get 600 grams of cream cheese, place it in the center of a cheesecloth, and wring out the liquid until you have 450 grams of cream cheese left.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
This tart is sheer perfection and perfect for the holidays. I need to add this to my holiday menu!
Yeah, you do! ;)
What and absolutely beautiful tart with gorgeous raspberries!
Thanks so much!
I love that the crust is like a sugar cookie! So neat! Love the berries too, and YES they totally need to be on every table!
Yeah, they do! ;)