Raspberry Lemon Almond Tart

The only thing I love more than dessert is a seasonal dessert; pumpkin and apples in the fall, chocolate and peppermint in the winter, and lemon and berries in the spring and summer. I wanted to make something refreshing so I pulled some of my favorite flavors together to make this tart. Raspberry, lemon, almond and honey create a wonderful, harmonious combination of flavors. This was an easy dessert to make and would be great to serve at a summer dinner party. The crunchiness of the crust and almonds paired with the light, tart lemon filling is just divine!

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Ingredients:

Crust:

  • 3/4 cup flour
  • 1/4 cup packed brown sugar
  • 3 Tbsp. arrowroot flour or cornstarch
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • Zest from 1 lemon
  • 4 Tbsp. cold butter, cut into cubes
  • 1 Tbsp. softened coconut oil

 

Filling:

  • 2 eggs
  • 1/2 cup honey
  • 1/2 tsp. almond extract
  • Juice of 1 lemon
  • 3 Tbsp. flour
  • 1/8 tsp. salt

 

Topping:

  • 1/3 cup sliced almonds
  • 1/2 cup raspberries
  • Powdered sugar

Directions:

  1. Heat oven to 350°. Grease an 8″ round pan* and line with parchment paper so that the edges hang over the sides (you’ll need this later to lift the tart out of the pan).
  2. In a food processor, combine all of the dry crust ingredients with the lemon zest. Add the butter and coconut oil and pulse until you have a coarse crumb mixture. Press the mixture firmly into the bottom of the prepared pan. Bake for 20 minutes. Remove from the oven and let cool completely.
  3. In a medium bowl, whisk together all of the filling ingredients. Pour over the cooled crust.
  4. Spread the almonds and raspberries equally over the filling. The raspberries may sink a bit, that’s fine. Bake for 23-25 minutes, or until filling is set in the center.
  5. Remove from the oven and cool. Using the parchment paper sides, carefully lift the tart out of the pan and transfer to a serving plate. Dust with powdered sugar. Cut into 8 slices and serve with additional raspberries, if desired.

*Note: You can also use an 8″ square pan if you prefer to make bars instead of slices. You’ll still want to use the parchment paper lining if you use the square pan.

 

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What are your favorite summer flavors? Let me know if you make this tart and like it! 

One thought on “Raspberry Lemon Almond Tart

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