Raspberry Jam Tart with Almond Crumble
Indulge in the irresistible charm of this Raspberry Jam Tart with Almond Crumble, a dessert that marries buttery shortbread crust with a luscious layer of sweet-tart raspberry jam, all crowned with a golden almond crumble topping. Perfectly balanced with a delightful crunch from sliced almonds and rolled oats, this tart is as beautiful as it is delicious. Ready in under an hour, it’s an elegant yet approachable treat for any occasion—whether you’re hosting a dinner party or craving a cozy homemade dessert. Serve it as is, or elevate it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. Both visually stunning and bursting with flavor, this tart is sure to impress!
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Recipe Information
Ingredients
- 170 grams unsalted butter (softened)
- 100 grams granulated sugar
- 250 grams all-purpose flour
- 0.5 teaspoons salt
- 300 grams raspberry jam
- 100 grams sliced almonds
- 50 grams brown sugar
- 60 grams cold unsalted butter (cubed)
- 30 grams rolled oats
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9-inch tart pan with a removable bottom or line it with parchment paper.
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Gradually mix in the all-purpose flour and salt until the dough comes together.
Press the dough evenly into the bottom and up the sides of the prepared tart pan, making sure the surface is smooth. Use a fork to prick the base of the crust to prevent it from puffing up during baking.
Bake the crust in the preheated oven for 12-15 minutes, or until it is just lightly golden. Remove from the oven and allow it to cool slightly while preparing the filling and crumble topping.
Spread the raspberry jam evenly over the cooled tart crust, ensuring it reaches the edges.
In a separate bowl, prepare the almond crumble topping by combining the sliced almonds, brown sugar, rolled oats, and cubed cold butter. Use your fingers or a pastry cutter to crumble the mixture together until it resembles coarse crumbs.
Sprinkle the almond crumble topping evenly over the layer of raspberry jam.
Return the tart to the oven and bake for an additional 20-25 minutes, or until the crumble topping is golden brown and crisp.
Remove the tart from the oven and allow it to cool completely in the pan before slicing and serving.
Enjoy your Raspberry Jam Tart with Almond Crumble as is or with a dollop of whipped cream or a scoop of vanilla ice cream!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 38.0 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 160 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
