Raspberry Tart, Baked by Anna Olson!

Raspberry Tart is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch (23 cm) tart
Servings: 8 to 10
Prep Time: 25 minutes
Cook Time: 1 hour
Ingredients
1 recipe Pate Sucree dough, chilled
½ cup (112 g) unsalted butter, at room temperature
½ cup (100 g) granulated sugar (caster sugar)
¼ cup (30 g) icing sugar
1 large egg
1 egg yolk
3 Tbsp (45 mL) whipping cream (35% or higher)
2 Tbsp (30 mL) brandy (optional)
1 tsp (5 mL) vanilla extract
1 3/4 cups (180 g) ground almonds (almond meal)
½ cup (60 g) cake & pastry flour
1 cup (250 mL) fresh raspberries
icing sugar, for dusting
Directions
1. On a lightly floured work surface, lightly knead the dough to soften it, and then roll it out into a circle just over ¼-inch (6 mm) thick. Lightly dust a 9-inch (23 cm) removable-bottom fluted tart pan with flour and press the pastry into the pan, trimming the edges. Chill the shell for 30 minutes.
2. Preheat the oven to 350 F (180 C). Place the chilled shell on a baking tray and dock the bottom of the pastry with a fork. Bake the pastry for about 20 minutes, until it has browned just a little at the edges. Allow the pastry shell to cool while preparing the filling (the shell does not have to be completely cooled before filling.)
3. Beat the butter, granulated sugar and icing sugar by hand until smooth. Beat in the egg and egg yolk, then beat in the cream, brandy (if using) and vanilla. Add the ground almonds and flour and stir until smooth. Pour this into the baked shell and dot with the fresh raspberries, pressing them in slightly but not so they are submerged. Bake the tart for about 40 minutes, until the frangipan filling is set (no longer jiggles). Cool the tart in its tin to room temperature and then chill completely before serving.
The tart will keep, refrigerated, for up to 3 days.
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#OhYum #RaspberryTart #TartRecipe

[@ohyum]

For those of you asking for the Pate Sucree recipe, you can find it here: www.foodnetwork.ca/recipe/pate-sucree/16558/ ENJOY!

[@psrpippy]

Thank you.

[@sjt609]

😋 Thank you Anna!

[@despinagatzas7030]

Dearest ANNA. Thank you for your lovely tutorials. I have a question please. I followed the dough recipe exactly like you made it! Although I refrigerated it (in pie tin ready to bake) overnight, it still shrunk on the sides. Could you please help! Thank you 😊

[@RT-fr9tn]

link not working

[@RT-fr9tn]

link not working 😭

[@meryemjavier1344]

I looks so good! I bet it taste good too! I love how clean you work and how professional you are! ❤ watching your baking videos is so theraputic.

[@Petite_lapine]

Thank you Anna for sharing your amazing recipes. I really appreciate your passion, confidence and love for baking! Greetings from Hong Kong❤️

[@TheJohnsKitchen]

Thank you for sharing this recipe! This tart looks absolutely stunning!!!😊😋🤗

[@psrpippy]

I’ll be making this next week. It looks amazing.

[@filomenamaiato7674]

Looks delicious. Thank you for sharing 😍

[@madelinaenache9697]

Siempre es un placer ver tus recetas .

[@HomeCookingJourney]

Absolutely wonderful! ♥️

[@qudsia96]

Thanks a lot for teaching us your mouthwatering recipes

[@lovinglifefood127]

Thanks for the recipe Chef Anna! It taste like heaven! This is one of my fave desert 👏👏👏

[@olgamarti5343]

Delicious! Thank you very much Ana!!!

[@hirutgtekleyesus]

Outstanding!!!! i will make it Thank you

[@secondserving8772]

Thanks for sharing this yummy recipe!

[@TheSparkleina]

I’m so used to tarts being filled with some kind of custard or cream. This is so much better! I love it!

[@yogeetaramchandani6379]

Looks yummm! Will have to try that soon❤️

[@tanginahaha2143]

Your recupes are amazing

[@Poonamsmartkitchen]

Very nice 👌 Thanks for sharing

[@steevenhyde3505]

Thank you for sharing this. Cheers from Colombia.

[@lornadickson8301]

My favourite pastry chief, Anna you make amazing baking 💓

[@evamurichu]

Your confidence while making all these amazing pastries...is what I adore... I really look to you Chef Anna... You're a blessing...dear, Asante!!(thanks) lots of love from Kenya 🇰🇪😍🥰😘

[@TheJohnsKitchen]

What a sweet comment 🥰

[@yolandamarrero2742]

Hice esta receta y quedó perfecta.La recomiendo.Es sabrosa.

[@GemFramboise]

Making my own pastry crust intimidates me but thanks to you Anna, I got my confidence back! 💪🤞💗

[@ohyum]

Always believe in yourself!

[@carfanfan]

I literally watch every video Anna and never comment, but I am today. I first saw your show on food network and loved your presentation of how to bake. I learned so much from you and have been inspired to bake so much more because of you! Thank you 😉

[@Carina-2906]

Oh Yum Anna!! Thank you very much for this delicious recipe! I really love your videos!! Have a wonderful week! Greetings from an Argentinian in The Netherlands!

[@caritowilton]

Beautiful!

[@dipikaparshotam9072]

Thx for lovely respi ❤

[@ruchi241]

I love your videos! So articulate and enjoyable. Love from India!❤☺

[@gaylepike4607]

Looks delicious tyvm 💖

[@hrachouhimenjian6997]

Looks so yummy

[@antoniajagodic]

Love this tart ❤️😃

[@NatureLove1973]

Wow that looks super 👌🏻

[@TheCookingExperience.]

It just looks so perfect!!

[@billray2885]

It really does!!

[@HomeCookingJourney]

Absolutely agree! ♥️

[@aljaff6348]

Love ❤️ the details, by the way your kitchen space is beautiful 😮

[@itsallgoodwithmarkmelonee4231]

Made apple tarte Tatine and loved it. Was delicious.

[@asilkitchenvlogs4064]

Looks delicious 😍

[@蕾蕾厨房]

So professional as usual.

[@elenistamatakis9246]

Hello Anna, I love tarts and I'm sure now I can make them thanks to you🤗 Also when I hit the lottery I would love to have a kitchen room like urs lol 💖 🥇

[@Tima-98]

Looks sooo good nice 🌸🌸

[@wildflower3693]

Wow so delicious and tasty 😋 i loved the way how you cook 🥰

[@tastyfoodwithtamanna]

this is so delicious and tasty

[@smileygirl6457]

Mmm looks delicious Anna.❤👍

[@judymiller323]

OMG I want your baking center !!

[@djkhalidxs5237]

Anna Olson yummy dessert 🤤❤

[@vioalk]

I Like your recipes and it almost simple ingredients It is within everyone's reach and found in every home , 🌹I Like tour explanation

[@shalaali6266]

Looks soo Yummii omg

[@mohamedalexandrian3105]

Perfect and yummy 😋 😋 😋

[@farahnazbagherzadegan5470]

Wow,its delicious 👌🎂

[@jillpritchard8793]

In the past you couldn’t get me near Raspberries, however, a friend of my Brother let him pick all the berries he could and I have been making Raspberry Ice Cream in my Breville Ice Cream Machine all Summer Long for my 80 year old mother. She simply adores it and I have to say for someone like me that has never care for these berries, well, I think it is the best Ice CreamI have ever tasted & it will go even better tonight with this delicious Raspberry Tart that I hope will turn out half as good looking as yours! Thanks so much for so many Recipes and all the tips you give us along the way. I sure do appreciate your help. Jill,🍑 P. S. Can I use Frozen Berries in this recipe? They were not mashed or otherwise processed before I had to freeze them.

[@alicewong1201]

This looks so delicious! Will give it a try when summer is here in the Southern Hemisphere.

[@blackwinter963]

Don’t try to make this according to her guidance. It will not turn out correctly. I’ve tried & my culinary mentor said this isn’t even the traditional way of preparing it. Her measurements are off, ingredients are missing & you will have a mess on your hands. Get The Pie & Pastry Bible. It will actually guide you how to execute it this.

[@bluesunnyday]

​@@blackwinter963you are probably right. Her written recpie is different from the one she is making here. Doesnt tell use how much butter and icing sugar in the 1st step. I used to really like her videos, but now that im actually about to attempt this, i think im being mislead. Will look into something else

[@mmakomanyatja5213]

Thank you Anna

[@haseebafaizal5776]

Woow yum

[@veroniquecallaerts7030]

Hello Anna ,my favorite keep safe

[@hanandoaibes8456]

Super Cheif Ana Olson it's realy and gorgeously 🙌

[@tanginahaha2143]

I have bake some already from your recipes

[@auroraautumn8764]

Professional: “it really does have a professional look to it” Me: who else have all those ingredients in drawers and suck huge quantities? Yup, it has a professional look to it because it was made by a professional. 😍😍 not sure my version could look so professional, but I’m inspired to try. Thank you. ❤️

[@blackwinter963]

Don’t try this version. You will fail. The ingredients don’t add up. She is missing key ingredients for this specific type of crust. There is a book by Rose Levy, Pie & Tart Bible I believe where you can get the true version of this.

[@theodoratzintzi6633]

Ωραιο !!!👏👏👏💕💕💕💗

[@hadjiramokhtari6376]

I like it 😍 but I like your kitchen more 😍 it’s my dream kitchen 😍

[@TheSparkleina]

Oh I am so insanely jealous of your kitchen set up! Bakers dream

[@marvadennis2395]

I would really love to make this can I use plain or self raining flour for the pastry thanks

[@nadineesperancillaelcheikh5938]

Aww my favourite in AFC✨

[@hlalbissaamouna589]

Mmmmmm délicieux

[@yasmina222]

Oh yum 👍

[@jimstein2890]

Yummy

[@helenwong1214]

This raspberry tart is super beautiful !!!

[@TheJohnsKitchen]

Right?! I was like 😍

[@user-dx7hq5ir9y]

Very nice 👌

[@fizanazari]

Hi Anna. Thank you for your outstanding job. Can I substitute raspberries with strawberries or blueberries?

[@jaimieorfanos4684]

Do you think it would be OK to increase the raspberries a bit? This looks so delicious! I love her kitchen stage!!!

[@heyboo9728]

Do you know whether frangipanes freeze well? I was thinking of making a few ahead of time of the holidays... freeze them then give away to family members.

[@vinnettewaisome5305]

Yum yum😋😋

[@leissimplecuisine5043]

Learned a lot from U ~

[@merrybakerscakecookiesbrea6509]

Hi.... thanks for your recipe....I already try... it's very nice👍👍👍

[@zidazahrancooking659]

What is the texture of thefilling

[@merrybakerscakecookiesbrea6509]

@@zidazahrancooking659 soft 👍👍👍

[@zidazahrancooking659]

@@merrybakerscakecookiesbrea6509 the crust still crunchy??even after fewdays?

[@merrybakerscakecookiesbrea6509]

@@zidazahrancooking659 oh....after bake..we eat for that time..😊

[@marbles2289]

This looks too pretty to eat 😍

[@stellarobertson9910]

Thumbs ☝ you are the best my friend. 🎈🎈🎈🎈😊😊😙😙🎆🎇

[@alvinmonteza6133]

Can I substitute almond flour to ground almond to make my frangipane?

[@dinorahmartinezpiney7913]

Hello, this looks delicious and I'd love to make it but I have a doubt, when you add the ground almonds they look white, more like almond flour than almond meal, did you peeled the almonds before grounding them? Thanks in advance for your reply, greetings from Canada

[@snowfreak6731]

Hi Anna, my favorite is Mocha Cake. Pls show us how you make a mocha cake, pls...

[@organizerofthingsandstuff]

I am going to make this this weekend for my husbands birthday. Can you add Almond extract instead of Vanilla??

[@marhabakitchen]

😋😋😋😋🤤🤤tasty

[@alvinmonteza6133]

Are fresh fruits best to use for this recipe?

[@analorinaleandicho1217]

Hello anna,can i make this with another fruit?thanks! 😘

[@joannafuentes825]

Many thanks for your videos. Very well done! You are an awesome baker! I did the recipe two times, it turned out delicious 😁. However, the pastry shrunk in the borders even though I refrigerated 30min before baking. Any trick to avoid that?

[@romyv6532]

The pastry shrunk because it wasn't cold enough. For best results with pâte sucrée - or regular pie crust - make the dough the night before and refrigerate, then roll out to about 12 diameter (for a 9-inch dish). Then refrigerate for 30 minutes and I actually take the extra step of adding 10 minutes in the freezer. This adds to the baking time of the crust but minimizes shrinkage. Also, dock the sides of the shell as well as the bottom. Good luck!

[@joannafuentes825]

@@romyv6532 thanks!

[@morebutter7998]

Omg 😍

[@argeliagrajales1176]

Hola Ana deberías publicar en español tus ingredientes somos muchos tus seguidores que hablamos español eres excepcional saludos!!

[@cookingextra11]

Very Very nices 👍Shazia 💖

[@mateoo3517]

Your perfection is intimidating

[@lianlian9447]

@oh yum with Anna Olson cake & pastry flour is all purpose flour right?

[@zidazahrancooking659]

No its different..its a cake flour

[@Gayalert69]

Would it be ok to spread a thin layer of raspberry jam (seedless) on the base before adding the frangipan? Sort of complimenting the fresh raspberries??

[@user-lr5bd4nd2n]

تبدو قاسيه بعض الشيء والفاكهة قليله... اتخيل طعمها لذيذ 🤸‍♀️

[@1403chocolate]

what can i substitute for whipping cream?

[@jen-watchcookeat]

Where can I get the recipe for pate sucree? Thanks.

[@gdlr655]

Can I double cream instead of whipping cream?

[@thekha01999]

thank annna:)))))))))))))))))))))))))))))))))))))

[@josefinaparra8759]

Me encantan sus recetas..porque no lo traducen a español. Porfaa

[@hamimisa]

Hi Chef Anna, wht is the diff btween white & brown colour eggs

[@gildasanico882]

How i wish i can bake it

[@kshamaparate]

Hi Anna, this link seems to be blocked here in US (Boston). Could I somehow get hold of the recipe?

[@jasjeetskitchenroutine6993]

👌👌❤❤

[@barbierimando8133]

hi there..i have been looking for your recipe for pate sucree, but when i look in the description box, it only shows 1recipe pate sucree dough chilled...what video was it added?i want to try making this as tart base...thanks...

[@ohyum]

Here it is! www.foodnetwork.ca/recipe/pate-sucree/16558/

[@barbierimando8133]

@@ohyum Thank you so much!!!this recipe is much easier than the others that i found...

[@brundanaveenbrundanaveen1432]

Hi from India

[@Lucero3medina]

Thank you Miss Olson, can you tell me please how I can make the cake & pastry flour

[@lynnstlaurent6789]

You can’t make it, it has a different protein content than all purpose. Check google for how to substitute if necessary.

[@Lucero3medina]

Lynn St Laurent you’re so nice, thank you 🙏🏻

[@Vishalx01]

@@lynnstlaurent6789 not true , you can make it / have a home made substitute

[@Vishalx01]

You can make it, sift 1 cup of plain flour/all purpose flour and put back two tablespoons of it. Replace those two tablespoons with 2 tablespoons of Cornflour/Cornstarch. Repeat with however many cups of cake+pastry flour you need! I hope this helped .. 5 months later lol 😅

[@Lucero3medina]

@@Vishalx01 thank you 🙏🏻