This raspberry almond tart has a nutty, almond crust covered with a layer of homemade raspberry jam. Then topped with light, fluffy almond frangipane cream. It's baked to perfection and then topped with fresh raspberries.
Add all of the jam ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 20-30 minutes, stirring frequently until thickened.
Remove from the heat and let cool slightly while you make the crust.
Almond Crust
Add the flour, almond flour, powdered sugar, butter, and salt to the food processor and pulse until a shaggy dough forms. Add in the egg yolk and almond extract and pulse until the dough comes together in large chunks.
Dump the dough into a 9-inch tart pan with a removeable bottom. Press the dough evenly into bottom and up the sides of the pan. Lightly prick the dough with a fork and then place in the freezer for 20-30 minutes to firm up.
While the crust is chilling, preheat the oven to 400°F.
Place the tart pan on a baking sheet and then place a piece of parchment paper or heavy duty aluminum foil inside the pie crust and fill with pie weights (uncooked rice or dry beans also work great).
Bake at 400°F for 15 minutes. Carefully lift the parchment paper and pie weights then return the pie crust to the oven to bake for another 5-10 minutes or until the bottom of the crust is dry and slightly brown.
Remove from the oven and let cool slightly while you prepare the filling.
Reduce the oven temperature to 350°F.
Frangipane Filling
Add all of the filling ingredients to the food processor and pulse until the filling is smooth and creamy. (no need to clean the food processor after making the crust as the ingredients are so similar)
Spread the raspberry jam evenly into the bottom of the slightly cooled crust. Spoon the almond cream over the jam. Gently spread it to the edges of the tart, and smooth out the surface.
Bake the tart at 350°F for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the tart from the oven and allow it to cool completely.
Top with fresh raspberries and lightly dust with powdered sugar.
Notes
To make gluten free, substitute the flour in the crust with almond flour. And substitute the flour in the filling with 1 tablespoon of cornstarch.