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Raspberry Cardamom Almond Tarts | Guest Post by Two Red Bowls

Course Dessert
Author Eva Kosmas Flores


  • Raspberry Cardamom Almond Tarts
  • for the shortbread dough
  • 1 stick unsalted butter at room temperature
  • 1/4 cup plus 2 tbsp confectioners’ sugar
  • 1/4 tsp vanilla extract
  • 1 cup plus 2 tbsp about 140g all-purpose flour
  • 1/4 tsp kosher salt
  • for the cardamom raspberry jam
  • 2 cups whole raspberries about 8 ounces by weight, or 1 cup mashed
  • 3-4 cardamom pods with seeds split open (or 1/2 tsp ground cardamom)
  • 3/4 cup sugar
  • for the almond topping
  • 1-2 cardamom pods or 1/4 tsp ground cardamom
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/2 cup sliced almonds


  1. To make the jam: Split open the cardamom pods with a knife to release the seeds. Combine the raspberries, cardamom pods and seeds, and sugar in a small pot over high heat. Bring the pot to a boil, then reduce the heat to medium and simmer for about 4-5 minutes, stirring continuously. After the raspberries dissolve, the mixture should bubble and froth, then gradually thicken to a gel. For extra structure to the jam, simmer longer, about 5-6 minutes; alternatively, add 1/2 teaspoon of lemon juice at the beginning, or 1 teaspoon of cornstarch at the end. Note that no matter what, the jam won’t reach a solid consistency while hot -- it will thicken upon cooling.
  2. When the jam is at your preferred consistency, strain it through a fine mesh sieve to remove the pods. (Sadly, this will also remove the seeds, which I think add such a pretty effect to the jam. If using ground cardamom, you get to skip this step!) Strained, this makes about 3/4 cup of jam; with seeds, it will yield a generous 1 cup. Set aside to cool completely or chill in the refrigerator while you make the shortbread crust.
  3. To make the shortbread: Cream the butter vigorously until light and smooth. Add the confectioners’ sugar and beat until incorporated. Add the vanilla extract and mix again until incorporated.
  4. Sift the flour and salt together. Add the flour mixture to the butter mixture, mixing gently until it comes together into a thick dough. Wrap in plastic wrap and refrigerate for about 30 minutes, or freeze for 10.
  5. To assemble: Preheat the oven to 350 degrees. If using miniature tartlet pans, divide the dough into four equal portions (if using a kitchen scale, each dough ball should weigh about 75 grams) and press the dough into the pans and up the sides. If using one 4x14 or 8x8 tart pan, simply press the dough into the pan in one piece. Fill the tartlets (or tart) with jam -- I used about 3 tablespoons per tartlet.
  6. Next, make the glazed almonds. Combine sugar, water, and split cardamom pods (or ground cardamom) in a small saucepan over medium heat. Stir to dissolve the sugar, then bring the syrup to a simmer for a minute or two until it thickens slightly. Remove from heat and pour through a fine mesh sieve to strain out the pods. Let cool briefly, then pour the cardamom syrup over the sliced almonds and gently toss with a wooden spoon until coated evenly. Layer the almonds generously over each tartlet.
  7. Bake the bars for 20-25 minutes, until the filling bubbles and the shortbread crust is browned. For one large tart, bake 35-40 minutes, keeping an eye on the browning. Let cool completely and serve! These are also wonderful (not to mention more portable) when chilled.

Recipe Notes

Notes: If you prefer a crumb topping instead of almonds, skip Step 6, and instead mix an additional 1/2 stick of butter, 3 tbsp confectioners’ sugar, and 1/2 cup all-purpose flour until it forms large, pea-sized crumbles. Scatter over the tarts and bake as directed.