This almond tart with raspberry jam and cinnamon is a go-to dessert whenever I’m working through my pantry’s selection of nuts and looking to incorporate seasonal produce. The beauty of this recipe lies in its flexibility—hazelnuts, walnuts, or even a carefully curated blend of various nuts work beautifully in place of almonds. The result is a sophisticated layered cake consisting of a pastry base, a layer of raspberry jam (alternatively blueberry or citrus preserves), and topped with a delicate frangipane.

Preparation: 15 minutes

Cooking: 38 minutes

Servings: 8/10

Cost estimate:

Total recipe cost: $9.23 – or 0.92 per serving. Prices calculated as of October 2025. Flour is Janie’s Mill Organic Frederick Flour for cakes, raspberry jam and eggs are from Whole Foods, and all the other ingredients are from Trader Joe’s.

Ingredients:

Pastry:

• Sugar 100 g
• Whole wheat flour 190 g
• Butter at room temperature 100 g
• Egg 1
• Baking powder 1 pinch (3 grams)
• Salt 1 pinch

Filling:

• Eggs 2
• Almond flour 140 g * Instead of almond flour, you can grind the same amount of almonds or other dry fruits in your blender.
• Semi-whole wheat flour 30 g
• Butter at room temperature 75 g
• Icing sugar 80 g
• Cinnamon powder 1 pinch (if desired)
• Vanilla bean seeds 1 teaspoon
• Raspberry jam (to taste) 130 grams

Decoration:

• Powdered sugar

Method:

Pastry: Mix the dry ingredients (sugar, whole wheat flour, baking powder, and salt) and begin working them together with the butter, then finish compacting the dough with the egg.

Immediately roll out the pastry on parchment paper, trim the edges and use a fork to pierce the bottom of the rolled dough. Place the rolled dough into a mold, then put in the freezer while you prepare the filling (or in the refrigerator for 2-3 hours).

Before you start preparing the filling preheat the oven to 175°C.

Filling: Lightly whip the butter with the sugar and eggs, flavor with the cinnamon and vanilla bean seeds, and add the flour with the almond flour, mixing well.

Take the rolled dough out of the fridge, then spread the jam over the pastry shell and pour in the batter.

Bake the tart at 170°C for 30 minutes no fan, then reduce the heat to 160°C and continue cooking for 8-10 minutes.

Once the tart is cold you can sprinkle with powdered sugar or sliced almonds as you like.

 Your Almond Tart with Raspberry Jam and Cinnamon is ready.

Tips:

You can substitute almonds with hazelnuts, walnuts, or other dry fruits of your choice. If you don’t have almond flour on hand, simply pulse them in a food processor with sugar—there’s no need for powdered sugar since the processor will break everything down for you.