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Tarte Amandine aux Framboises

Tarte Amandine aux Framboises

La tarte amandine aux framboises est un dessert classique qui marie à merveille le croquant d’une pâte sablée, le fondant d’une crème d’amande et l’acidité délicate des framboises. Une recette gourmande et équilibrée, parfaite pour toutes les occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 parts
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

Base
  • 1 shortcrust pastry
  • 100 g raspberry jam
Almond Cream
  • 200 g ground almonds
  • 3 eggs
  • 80 g butter melted and cooled
  • 70 g granulated sugar
  • 1 packet vanilla sugar
  • 30 g flour
Topping
  • 150 g fresh raspberries
  • 30 g sliced almonds

Method
 

  1. Preheat the oven to 180°C. Line a tart pan with the shortcrust pastry and prick the base with a fork.
  2. Spread a thin layer of raspberry jam evenly over the pastry base.
  3. In a mixing bowl, whisk the eggs with the sugar and vanilla sugar until slightly frothy.
  4. Add the melted butter, then incorporate the ground almonds and flour. Mix until smooth and homogeneous.
  5. Pour the almond cream over the jam-covered base and spread evenly.
  6. Gently press the fresh raspberries into the cream and sprinkle sliced almonds on top.
  7. Bake for 30–35 minutes until golden brown and set.
  8. Allow to cool before serving. Optionally dust with powdered sugar for decoration.

Notes

For extra flavor, add lemon zest or substitute raspberries with seasonal fruits like pears or apricots. Avoid overbaking to maintain a moist almond filling. Best enjoyed the next day when flavors have developed.