Instructions: Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour and 1/4 cup of sugar. Press this mixture into a tart pan to form the crust.

Dessert: In the family of classic and irresistible desserts, we present the raspberry tart! It's impossible not to be tempted by the crunch of its shortcrust pastry, the smoothness of its ...

I recently made this recipe, adapted from Bon Appétit Magazine, and was thrilled with the results. My guests were already stuffed with five courses of food, yet the entire tart disappeared ...

Almond and raspberry has long been one of my favorite flavor combinations — so much so that it was one of the layers of our wedding cake more than 10 years ago.

About 1' deep.Naturally gluten-free, easily dairy-free and can be made egg-free.This is a recipe I have made for many years as my raspberry almond tart, and is one of my son's favorites so almost ...

Aside from being über-cute, these tiny cakes come together with just a whisk and a single bowl. And since they’re so small, they bake up in just 15 minutes. Take that, layer cake. The soufflé ...

Rhubarb Raspberry Almond Tart. Makes 1 8-inch round or square pan. Advertisement. Article continues below this ad. For the filling: 3 cups chopped rhubarb (from 3 large stalks) ½ cup honey.

Almond and raspberry frangipani tart. Ingredients: (Serves 6-8) For the pastry: 150g butter, softened. 90g caster sugar. 2 free-range eggs. Pinch of salt. 240g plain flour, plus extra for dusting.

This simple tart is so easy and a great standby in a hurry. It is surprisingly delicious and the raspberry sauce is the perfect foil to cut the rich ...

Preheat the oven to 350°. Line the dough with foil and fill with pie weights or dried beans. Bake the tart shell for 25 minutes, then remove the foil and weights and bake for 5 minutes longer, or ...