Raspberry Tart

With just 20 minutes of active prep, this Raspberry Tart layers raspberry preserves and mascarpone cream over a buttery almond crust for a dessert that looks bakery-worthy.

Friends we hadn’t seen in years were coming for dinner on a busy Tuesday night recently, and I wanted to serve a special dessert but had little time to spare. This Raspberry Tart saved the day! The almond flour crust comes together quickly and is the only part that needs baking. Once the crust cooled, I whipped up the mascarpone cream filling and gathered fresh raspberries. With store-bought preserves as a base, the tart assembled in minutes, leaving me with an impressive and delectable dessert.

This tart is a delicious study in contrasts. A buttery almond flour crust provides a gluten-free base reminiscent of a nutty graham cracker crust with the tenderness of shortbread. The filling is a heavenly blend of mascarpone and whipped cream, lightly sweetened and enhanced with vanilla. A layer of good quality raspberry preserves intensifies the berry flavor, while fresh raspberries on top add a burst of color and freshness. It’s a perfect balance of textures and flavors that looks and tastes far more complex than it is.

Recipe at a Glance

• Hands-on time: 20 minutes
• Chill time: 1 hour
• Skill level: Easy
• Naturally gluten-free: Almond flour crust — no substitutions needed
• Worth knowing: No rolling, no gelatin — just assemble and chill

Ingredients for this Raspberry Tart

For the Crust:

• Almond Flour: I use finely ground for a smooth crust texture. Hazelnut flour or a blend of both works well too.
• Granulated Sugar: Just enough to add sweetness to the crust without overpowering the filling.
• Fine Sea Salt: A pinch enhances all the flavors. If using kosher salt, you’ll need a bit more.
• Butter: I typically use salted, as it’s what I usually have on hand. Melt it before mixing into the crust ingredients. Unsalted butter works too – just add a pinch more salt to the crust if you use it.

For the Raspberry Layer:

• Raspberry preserves, seedless or with seeds: Any brand will work, but look for one where raspberries are the first ingredient (meaning more fruit than sugar).

For the Cream Layer:

• Heavy Whipping Cream: Full-fat, heavy whipping cream is essential as it retains its whipped shape and tastes richer.
• Mascarpone Cheese: I prefer mascarpone cheese because its higher fat content and silkier texture provide a buttery lusciousness that enriches the cream filling with a relatively neutral flavor. However, full-fat cream cheese works if you prefer a tangier filling.
• Powdered Sugar: Fresh powdered sugar is best. If you’ve had it for a while, be sure to sift out any lumps.
• Pure Vanilla Extract: I recommend a high-quality vanilla extract without sweeteners or artificial flavoring.

For the Topping:

• Fresh, ripe raspberries: Look for firm berries with a deep, reddish color. Avoid ones with attached hulls or that are mushy or have any signs of mold.

Mascarpone vs. Cream Cheese

Mascarpone has a higher fat content than cream cheese, which gives the filling a rich, smooth texture without tang. It blends beautifully with whipped cream to create a lush filling that holds its shape and flavor.

How to Make this Raspberry Tart

To make this Raspberry Tart, start by preparing the almond flour crust. Mix the dry ingredients, add melted butter, and press the mixture into your tart pan. I like to use a flat-bottomed measuring cup to ensure the crust is firmly packed. Bake until lightly golden brown and fragrant, then let it cool completely.

Once cooled, spread a layer of raspberry preserves over the bottom of the crust. For the cream layer, whip together heavy cream, mascarpone, sugar, and vanilla until thick and fluffy. Gently spread this over the preserves.

The final touch is arranging fresh raspberries on top in concentric circles. I leave small gaps between berries so the cream peeks through. Refrigerate until ready to serve. Just before serving, I like to dust the top with powdered sugar for an elegant finish. Remember, taking your time with the crust and being gentle with the cream layer are key to a picture-perfect tart.

Recipe Variations:

• Use other berries: Blackberries, blueberries, or strawberries all work well here. Use a matching fruit preserve if you swap.
• Fruit curd base: Lemon curd makes a lovely alternative to raspberry preserves and pairs well with fresh raspberries.
• Add citrus: Stir a little lemon zest into the cream filling for extra brightness.
• Glazed finish: Warm ½ cup raspberry preserves with a splash of water, strain, and brush over the berries before serving.
• Add crunch: Toasted slivered almonds on top add texture and echo the almond crust.
• Adjust sweetness: If you like a sweeter tart, add more powdered sugar to the filling a little at a time.

Make-Ahead and Storage

You can make and freeze the Almond Flour Tart Crust for this tart up to 3 months in advance. I often prep it at least a day ahead, then thaw at room temperature. Once assembled, the tart can be refrigerated for up to 1 day. Longer than that and the crust starts to lose its tender, shortbread-like texture.

FAQ

You know those desserts that make people’s eyes light up when you bring them to the table? This Raspberry Tart is one of those. It’s a worthy answer to the eternal question, “What should I make for dessert?” There’s something magical about the way the tart raspberries play off the creamy filling and crisp crust. And I love that it looks like it took hours, when really, I had time to relax before dinner. That’s my kind of baking.