Recipes > Raspberry and Almond Torte
The rich flavor of this moist and buttery almond torte is perfectly balanced by a sweet, yet tart, layer of raspberry jam.
Christophe Kwiatkowsky
- Serves: 10 to 12
- Active Time: 40 mins
- Total Time: 1 hr 35 mins
- Views: 44,702
- Success Rating: 91% (?)
Steps
Step 1: Preparing the Crust
- 1 1/4 cup pastry flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1 large egg
- 1/2 cup unsalted butter (room temp.)
- 1/3 cup raspberry jam
Method
Before preparing the crust, make sure to preheat your oven to 350° degrees Fahrenheit
Sift together the flour, sugar and baking powder. Beat the egg and add it to the flour, along with the butter. Blend with a pastry cutter until the dough just comes together. Then gather the dough into a ball.
Place the dough inside a 9" -inch tart pan that has a removable base. Press the dough evenly over the bottom and up the sides. If the dough becomes too sticky, just dust your hands lightly with flour. Once done, spread a thin layer of the jam over the base of the dough. Chill the crust in the refrigerator while you prepare the filling.
Step 2: Making the Filling and Baking
- 1 cup whole raw almonds
- 2/3 cup sugar
- 1/2 cup unsalted butter (room temp.)
- 1/2 tsp almond extract
- 2 large eggs
Method
To make the filling, pulse the almonds until quite fine. If you don’t have a food processor you could also chop them by hand.
Next, cream together the sugar, room temperature butter and almond extract. Once this mixture is light and fluffy add the eggs one at a time and mix well to combine. Scrape down the sides periodically and then add the remaining egg. Gently fold in the ground almonds. Once the mixture is just combined, spoon it into the crust. Gently spread it out right to the edges.
Bake for 50 to 60 minutes or until golden brown and cooked through in the middle. Once done, remove from the oven and place onto a cooling rack to cool completely.
Step 3: Serving the Torte
Method
To serve the torte, loosen the edges of the pan and gently remove. Using an offset spatula, slide the torte off of the base. Then slice, serve and enjoy.
42 Comments
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This is wonderful. It is so rich, that a little goes a long way. I'm not much into baking, so this was a real test for me. The video instructions help so much, really so very helpful. When I got to the point of putting it into the tart pan, I just knew it would never fill the pan...watched the video and kept going...well, it fit very well, beautiful! thank you for such great instruction. -
WOW, this is a great. I made a couple. One as the recipe calls for and another with apricot jam. Both were great! The video was a huge help as always. Thank you. Chef Steve -
This sounds so good. I'm thinking of making this for our holiday party as part of the dessert selection. I have about 70 people coming; how can this recipe be adapted so that it is baked in a half sheet pan and then served more ore less as a bar cookie/cake? Thanks for your help.
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You will have to make more than one batch for 70 people, but it should work just fine. -
Did not have Raspberry jam like I thought I did, so I replaced it with a three fruit compote. This tort was a big hit and I am sure will make it with a compote again next time.
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This was a great torte and well loved by all. I used blanced almonds because I was under the impression they would be bitter otherwise -- then I noticed, after the fact, in the video the almonds were not blanched. While my torte was excellent I was wondering if in fact the skins do make the almonds bitter. Please advise. -
I don't think almond skins are bitter. I eat raw almonds all the time and they are delicious as is. Perhaps next time you make the torte, try it with the almonds specified and see if you notice a difference. Hope this helps - glad you enjoyed the torte!
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I have a bag of bakery bleached almond flour. Can I use the flour instead? -
Were you hoping to use the almond flour in place of the flour or in place of the ground almonds? It may work for the crust (though I have not tried it myself). As for the filling, the recipe calls for raw nuts that are not blanched. You could always try the blanched almond flour to see what kind of result you get. After all that is the fun part with cooking, you can experiment! Hope this helps!
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Sorry for not been clear, yes, I was hoping to use it in the filling, thank you Dawn, I will try and post the results...Umm, I suppose I can use it in the dough huh? Thank you, always effectives hints..
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in this receipt, as well as, other baking receipes is the butter salted or unsalted? thank you JoAnn
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Butter in recipes is generally unsalted, this is especially true with baking. Cheers!
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This thing is really good. I used a reduced fresh raspberry puree, with a little lemon juice and grand marnier, in lieu of jam (my only jam has high fructose corn syrup in it.... gross). I also had to scale the recipe to fit a 7" pan, which meant multiplying everything by 5/8. The torte is incredibly rich, moist, and delicious. A little does go a long way with this. I think that I will serve it with raspberry sauce in the future because both my girlfriend and I wanted a bit more raspberry flavor.
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Is this not the classic Bakewell Tart from Derbyshire, England? I have thusfar seen no mention of that connection. Lovely recipe/receipt. -
Hi everyone, Have been looking all over for pastry flour and so far no luck finding it in any supermarkets on Long Island, N.Y. Do You have any suggestions as to where I can find it? Thank you much Regards, JoAnn
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Is there a WholeFoods or other specialty grocery store in your area? I would try calling around. You may even want to call your local bakery and ask them where they would suggest. Cheers!
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Thank you Dawn. I did call a local bakery and they will not sell it to public. Also called about 7 to 8 supermarkets and finally found at ShopRite - Arrowmills organic pastry flour so I will be picking it up on Monday and trying this receipe. Thanks for all your help Regards, JoAnn
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I made this recipe for "Sunday Dinner" last night and I couldn't find Pastry flour at three different stores. I really wanted to make it so I used all purpose flour and I also substituted the Raspberry for Blueberry and used jumbo verses large eggs. It turned out terrific. Guests took home the left overs. The large eggs would have been better (a bit too much liquid but worked fine) and the fruit change worked out great. I'm sure any strong flavored fruit would work. As for the Pastry Flour... I will locate the flour and try this recipe again just to see the difference. Everybody loved it! -
Can this be made a day in advance and does it have to be refrigerated if you can make it a day in advance. Thank you. Great talking to you the other night. Regards JoAnn B
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This tart will last for a few days for sure but as with almost all baked goods they are at their best the day they are made. In fact, in pastry school they teach you that baked goods start to deteriorate as soon as they come out of the oven. If you do make it ahead store it in the refrigerator and then take it out and bring it to room temperature for a few hours before serving. Cheers! p.s. Nice to talk to you as well JoAnn B, always great to hear that awesome NY accent...I just can't get enough of that. Have a great day!
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I made this for the first time and it was so good everyone was asking for another piece. I had a couple of issues. I live in the Netherlands and availability of some ingredients is always a gamble. First off, my supermarket didn't have whole almonds, but since I didn't have a food processor, I bought almond shavings and pulsed them in a blender. The only thing about that is that I wasn't sure how much to use because the recipe gives the amount of whole almonds. Second, I accidentally bought self-rising baking flour. Which I think had an odd effect on the torte in the way that the almond stuff sunk to the bottom and crust and jam to the top.. But it still cut fine and tasted amazing. -
Rouxbe Staff
Good improvising on the ground almonds. As for the self-rising flour, this will contain added baking powder, which may affect the texture of the final result. The good thing is that we learn from these little mistakes, so it's all good. Glad everyone enjoyed it! Cheers! -
Haven't made this yet but I know it's going to taste wonderful. My mother used to make a similar recipe but made as little tartlets. I believe it was called Congress Tarts and we were able to buy packages of ground almonds in England. I'm delighted to have this recipe.
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I've made this tart a number of times and it is the right balance of nutty and sweet. This is a great sophisticated desert recipe that everyone loves. -
I have made this three times now. Twice with fresh raspberry reduction and once with a conventional blueberry jam. I added a touch of cardamom to the almond layer for the blueberry version. Just wonderful! Thank you for showcasing this recipe.
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I made this on Christmas day and my Dad could not believe I made it. It was a huge hit. So easy and fast. -
I made this tart and thought it tasted great. Unfortunately the texture of the one I made wasn't right and the tart fell apart when I tried to cut and serve it. Do you have any thoughts on what could have caused this?
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Rouxbe Staff
Hard to say without knowing more details but perhaps you over-creamed the butter/sugar mixture and made it too airy. Another reason could have been that the tart was under baked or cut when it was still too warm. Inaccurate scaling often is the culprit so it is best to double-check your mise en place prior to mixing. Hope this helps!
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I'm searching for a good food processor to buy...Where can I find the food processor in this video?
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If you search for food processor on Rouxbe you will find quite a few discussions on this subject. Here is one thread called "What is the Best Food Processor to Buy?" that you might find helpful. As for which one is in the video, it is my very old but awesome Cuisinart. I bought it about 20 years ago. Actually, I think it was my first kitchen appliance purchase. Hope that helps. Cheers!
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Yes it does help, thank you!
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I made these last night with gluten free flour and a pinch of xanthan gum instead. I was a bit worried how well the crust would stay together, so I made this in a small foil sheet pan instead. Well, it turned out wonderfully! Because the foil is flexible, it allowed me to remove the tort easily and the crust turned out amazing. It held together really well and was golden brown and delicious. This would be a great gluten free dessert (and no one would even know it was GF!). -
Thanks so much for telling us your results. Would you mind telling us your exact measurements as I know of others that would love to try it as well. For instance, what type of flour did you use instead of the 1 1/4 cup of pastry flour, and how much xanthan gum did you add? Thanks for sharing. Cheers!
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I was wondering if it is possible to change the type of nuts in baking. For example would changing the almonds for hazelnuts yield similar results? -
Rouxbe Staff
Hi Karman- They won't be exactly the same because of slight differences in fat and protein content, but they are similar enough to be interchangeable in mist contexts. Of course, the big difference is the flavor. Give it a try and let us know how it turned out! -
Hi:) Should I use roasted almond or raw almond? thank you Tum -
Good question. The almonds should be raw and not roasted. I have added this note the recipe as well. Cheers!
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Hi - I just want to make sure the butter is to be at room temperature (as opposed to chilled) for the dough? Thank you! Matthew -
Hi there Mathew, I've always used room temperature butter. -
.. and a Happy Easter to all! I'm about to embark on this recipe, so I time to get the butter out of the fridge! Cheers, Matthew
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Thank you all so much - an absolutely stunning recipe.
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Rouxbe Staff
With a 10" tart pan the batter will fill the pan to a shallower level, so decrease the baking time. Check the torte for doneness at 30 minutes; bake longer as needed. If you want a deeper torte in your 10" pan, it will be necessary to increase the recipe by, say 50% (and use as much batter as needed), and increase the baking time, as needed.
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