Juicy Red Berry Almond Tart

This red berry almond tart combines the perfect balance of nutty richness with bright, juicy berries. The almond filling bakes to a delicate, cake-like texture while the berries add pops of sweet-tart flavor that make every bite exciting. The hint of cinnamon ties everything together with its subtle warmth.

I first made this tart when friends unexpectedly stopped by on a summer afternoon. With just pantry staples and berries from the garden, I created something that had everyone asking for the recipe. Now it's my go-to impressive dessert when I need something reliable yet special.

Ingredients

• 1 shortcrust pastry 9 inch The foundation of your tart that provides a buttery, crisp contrast to the soft filling
• 2 cups mixed red berries Choose a combination of raspberries, strawberries, and cherries for varied flavor notes and textures
• 7 tbsp unsalted butter softened Creates a rich, tender crumb in the almond filling
• 1/2 cup granulated sugar Balances the tartness of berries without overwhelming them
• 1 cup almond flour Provides the signature nutty flavor and moist texture that makes this tart special
• 2 eggs Acts as a binder and creates the custardy texture in the filling
• 1 tsp ground cinnamon Adds warmth and complexity that enhances both the berries and almond flavor

Step-by-Step Instructions

Prepare the Oven

Preheat your oven to 350°F 180°C. Position a rack in the middle of the oven to ensure even baking and proper heat distribution throughout the tart.

Mix the Almond Base

In a medium bowl, combine the sugar and 3/4 cup of the almond flour with a whisk to break up any lumps. Add 6 tablespoons of the softened butter and cream together until light and fluffy, about 2 minutes by hand or with an electric mixer. The mixture should look pale and airy.

Complete the Filling

Stir in the eggs one at a time, ensuring each is fully incorporated before adding the next. This creates a smoother texture. Add the cinnamon and mix until the batter is completely smooth with an even color throughout.

Prepare the Tart Shell

Roll out the shortcrust pastry to about 1/8 inch thickness on a lightly floured surface. Carefully transfer it to a buttered 9 inch tart pan, pressing gently into the corners and trimming any excess. The pastry should slightly overhang the edges to account for shrinkage.

Create the Berry Layer

Sprinkle the remaining 1/4 cup almond flour over the bottom of the crust. This crucial step creates a barrier that prevents the berries from making the crust soggy. Distribute the red berries evenly across the almond flour layer, arranging them in a single layer if possible.

Assemble and Finish

Pour the almond mixture carefully over the berries, using a spatula to gently spread it evenly to the edges. Take care not to disturb the berry arrangement too much. The filling should completely cover the berries.

Bake to Perfection

Bake for 30 minutes, or until the filling is puffed, set in the center, and golden brown on top. The edges of the crust should be a deeper golden color, and a toothpick inserted in the center should come out mostly clean with perhaps a few moist crumbs.

Cool and Serve

Allow the tart to cool in the pan on a wire rack for at least 20 minutes before removing. This cooling period lets the filling set properly. Serve warm or at room temperature for the best flavor experience.

Save This

My favorite moment with this tart was watching my berry hating nephew devour two slices at our last family gathering. He proclaimed it changed his mind about berries forever, which feels like the ultimate culinary victory. The way the almond filling mellows and enhances the berry flavor creates something truly magical.

Berry Selection Secrets

For the most stunning presentation and flavor profile, I recommend using a mixture of different red berries. Raspberries add tartness, strawberries bring sweetness, and cherries contribute depth. If using strawberries, quarter the larger ones so they distribute evenly throughout the tart. Frozen berries work perfectly in this recipe, but don't thaw them first or you'll end up with too much liquid that could make your crust soggy.

Make Ahead Options

This tart is perfect for preparing in advance. You can make the entire tart up to two days before serving and keep it covered at room temperature. The flavors actually improve as they sit together. For longer storage, refrigerate for up to five days. You can also freeze the unbaked tart shell filled with the almond mixture for up to a month just add fresh berries before baking from frozen, adding about 10 minutes to the bake time.

Seasonal Adaptations

While red berries create the classic version, this tart welcomes seasonal substitutions. In fall, try sliced apples or pears with a touch more cinnamon. Summer brings opportunities for stone fruits like peaches or apricots which pair beautifully with the almond flavor. Winter versions with orange segments and cranberries create a festive holiday dessert. The almond base remains your constant while the fruits can change with the seasons.

Common Queries

→ Can I use frozen berries instead of fresh?

Yes, frozen berries work perfectly in this tart! There's no need to thaw them first—simply place them frozen directly onto the pastry. This actually helps prevent the berries from releasing too much juice during baking.

→ How do I know when the tart is perfectly baked?

The tart is ready when the almond filling is set and the top is golden brown. If you gently shake the pan, the center should be mostly firm with perhaps just a slight jiggle. The edges will be more deeply golden than the center.

→ Can I prepare this tart in advance?

Absolutely! You can prepare the components ahead of time. The pastry can be blind-baked a day before, and the almond mixture can be made and refrigerated overnight. Assemble and bake when needed. The finished tart keeps well for 2-3 days at room temperature.

→ What type of red berries work best?

A mix of raspberries, strawberries, and cherries creates wonderful flavor complexity. However, you can use any combination you prefer—even a single type like raspberries works beautifully. Each berry variety brings its own distinctive flavor to complement the almond filling.

→ Can I make this without almond flour?

Almond flour is essential for the frangipane filling's distinctive flavor and texture. If you can't find almond flour, you can make your own by grinding blanched almonds in a food processor until fine. Regular flour isn't a suitable substitute as it would completely change the tart's character.

→ Should I serve this tart warm or cold?

This tart is delicious at various temperatures. Serving warm (not hot) allows the almond filling to remain soft while highlighting the aromatic qualities. Room temperature is perfect for bringing out the balanced flavors. Chilled from the refrigerator emphasizes the contrast between the filling and berries.