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Raspberry-Marzipan Tart

  • prep: 25 mins
    total time: 2 hours 30 mins
  • servings: 8
Photography: chris court





  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, cut into small pieces, softened
  • 1 large egg, lightly beaten
  • 1/2 cup plus 2 tablespoons raspberry preserves, divided


  • 1 stick unsalted butter, softened
  • 2/3 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 2 large eggs
  • 1 cup toasted skinned almonds, finely chopped


  1. Step 1

    Dough: Whisk together flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter or rub it in with your fingers until small bits remain. Stir in egg, and mix until a dough forms. Fit dough into a buttered 9-inch pie plate using plastic wrap or wet fingers. Spread 1/4 cup plus 2 tablespoons preserves on bottom of tart shell. Refrigerate until firm, about 20 minutes.

  2. Step 2

    Filling: Preheat oven to 350 degrees. Beat together butter, sugar, and extracts with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in nuts. Spread filling over preserves in tart shell.

  3. Step 3

    Bake tart until crust is deep golden brown and filling is set, 40 to 45 minutes. Transfer to a wire rack, and let cool completely, about 1 hour. Spread with remaining 1/4 cup preserves. Tart can be stored at room temperature, tented with foil, up to 1 day. Or, after tart cools, store it at room temperature, wrapped in plastic, then foil, up to 3 days; spread with preserves before serving.

Martha Stewart Living, December 2012