Lemon-Raspberry Spring Tart with Almond Crust
A delicate tart with a buttery almond crust, fresh lemon curd filling, and a vibrant raspberry topping. This french-inspired desserts ready in about 65 minutes layers almond flour, cold and cubed butter, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup almond flour
- 1/2 cup, cold and cubed butter
- 2 tbsp powdered sugar
- 2, zest and 1/4 cup juice lemon
- 1 egg
- 1 cup, fresh raspberries
- 2 tbsp confectioners' sugar
- 1/4 cup heavy cream
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a food processor, pulse 1 cup almond flour, 1/2 cup cold cubed butter, and 2 tbsp powdered sugar until crumbly. Press firmly into a 9-inch tart pan with removable bottom.
- Step 2: Bake the crust for 12 minutes until golden around the edges. Let cool completely on a wire rack.
- Step 3: For filling, whisk 2 tbsp lemon zest, 1/4 cup lemon juice, 1 egg, and 1/4 cup heavy cream in a bowl until smooth. Pour into cooled crust.
- Step 4: Bake for 20-22 minutes until the filling is set and slightly puffed. Let cool completely at room temperature (about 1 hour).
- Step 5: Just before serving, arrange 1 cup fresh raspberries over the tart. Dust with 2 tbsp confectioners' sugar and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Raspberry Spring Tart with Almond Crust take to make?
Total time is about 65 minutes (30 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon-Raspberry Spring Tart with Almond Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon-Raspberry Spring Tart with Almond Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Raspberry Spring Tart with Almond Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Raspberry Spring Tart with Almond Crust?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
