Flavorful Snack For Weight Loss

Raspberry and Apricot Tart

with Almonds
Average: 4.3 (3 votes)
(3 votes)
Raspberry and Apricot Tart

Raspberry and Apricot Tart - Creamy fruit dream on a crispy crust

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Health Score:
7,4 / 10
45 min.
ready in 2 h. 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

This tart is surprisingly low in calories and fat yet brimming with summer flavor as well as a ton of vitamins and minerals, thanks to the raspberries and apricots. 

Don't have a tart pan? Bake the dough base in a springform pan instead. Your tart won't have a wavy edge, but will taste just as good.

1 piece contains
(Percentage of daily recommendation)
Calorie189 kcal(9 %)
Protein4 g(4 %)
Fat9 g(8 %)
Carbohydrates20 g(13 %)
Sugar added8 g(32 %)
Roughage3.5 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.4 mg(12 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.1 mg(7 %)
Folate16 μg(5 %)
Pantothenic acid0.4 mg(7 %)
Biotin2.8 μg(6 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C9 mg(9 %)
Potassium230 mg(6 %)
Calcium45 mg(5 %)
Magnesium34 mg(11 %)
Iron1 mg(7 %)
Iodine3 μg(2 %)
Zinc0.7 mg(9 %)
Saturated fatty acids4.9 g
Uric acid22 mg
Cholesterol23 mg
Development of this recipe:


5 ounces Spelt flour
1 tablespoon ground almonds
1 pinch cream of tartar
1 pinch salt
4 ounces cane sugar
3 ounces Cultured butter
2 ounces cream cheese
1 pound Apricot
7 white gelatin (sheets)
9 ounces Raspberries
¾ cup Whipped cream
How healthy are the main ingredients?
RaspberrySpelt flourWhipped creamcream cheesealmondsalt

Kitchen utensils

1 Measuring cups, 1 Mixing bowl, 1 Hand mixer (with beaters and dough hook), 1 Small knife, 1 Rolling pin, 1 Fluted tart pan (28 cm diameter, with removable bottom), 1 Fork, 1 Brush, 1 Wire rack, 3 Bowls, 2 Small pots, 1 Wooden spoon, 1 Mixing bowl, 1 Dough scraper, 1 Fine-mesh sieve, 1 Tablespoon, 1 Fork, 1 Kitchen scale, 1 Immersion blender

Preparation steps

Raspberry and Apricot Tart preparation step 1

In a mixing bowl, combine flour, almonds, cream of tartar, salt and 1/4 cup sugar.

Raspberry and Apricot Tart preparation step 2

Cut butter into small pieces, put 1 teaspoon aside then add the rest to flour mixture. Knead with a hand mixer fitted with a dough hook until smooth.

Raspberry and Apricot Tart preparation step 3

Roll out dough with a rolling pin on a lightly floured surface into a circle of about 12 inches in diameter.

Raspberry and Apricot Tart preparation step 4

Coat a tart pan (diameter of 12 inches) with reserved butter. Put the dough into pan, press down firmly on the edge and prick the pastry with a fork several times. Cut off excess dough if necessary.

Raspberry and Apricot Tart preparation step 5

Bake in a preheated oven at  400°F on the middle oven rack for about 20 minutes. Remove and allow to cool in pan on a wire rack.

Raspberry and Apricot Tart preparation step 6

Meanwhile, rinse apricots, drain, cut in half, and remove pits. Cut apricots into pieces, mix in a bowl with 1/4 cup sugar, and puree with an immersion blender.

Raspberry and Apricot Tart preparation step 7

Soak gelatin in cold water according to package instructions.

Raspberry and Apricot Tart preparation step 8

Rinse and drain raspberries and set aside half. Use a tablespoon to push the rest of raspberries through a fine sieve into a bowl. Mix mashed raspberries with remaining sugar.

Raspberry and Apricot Tart preparation step 9

Remove 6 sheets of gelatin from water and squeeze out excess water. In a small pot, cook over low heat, stirring, until dissolved.

Raspberry and Apricot Tart preparation step 10

Mix apricot puree with dissolved gelatin. Pour mixture into a bowl and refrigerate until it begins to set.

Raspberry and Apricot Tart preparation step 11

Squeeze out remaining gelatin and cook over low heat, stirring, until dissolved. Stir in raspberry puree.

Raspberry and Apricot Tart preparation step 12

Beat cream until stiff, fold into apricot puree and distribute using a spatula over cooled tart crust.

Raspberry and Apricot Tart preparation step 13

Top with raspberry puree and mix the two layers with a wooden spoon handle to create a wavy, marble-like pattern. Garnish with remaining raspberries and refrigerate for at least 1 hour. To serve, lift out of tart pan and slice.