Jump to Recipe
There’s something quietly satisfying about a bar that looks like it came from a bakery case but takes under an hour start to finish.
These raspberry almond tea bars have three distinct layers doing three different jobs. The base is a press-in shortbread, buttery and a little crumbly. The middle is sharp raspberry jam that cuts through the richness. The top is a loose almond batter that bakes into a soft, slightly chewy finish with toasted sliced almonds on top.
I started making these for afternoon tea with friends and they’ve become my go-to for any occasion where I need something that feels considered but doesn’t require much effort.
The whole thing bakes in one pan. Slice into bars when cool and they hold their shape cleanly.
Why You’ll Love This Recipe
- One pan, minimal cleanup, done in 40 minutes
- Three distinct layers with no fussy technique
- Tart jam balances the rich buttery shortbread base
- Holds shape well, easy to transport and pack
Ingredient Notes
- raspberry jam: Use a good-quality jam with visible fruit pieces for the best flavor. Seedless works too if you prefer a smoother texture.
- almond flour: Blanched almond flour gives the topping a finer texture. You can substitute with finely ground almonds but the finish will be slightly coarser.
- unsalted butter: Use cold butter cut into cubes for the shortbread base so it stays crumbly. Room temperature butter makes the base too soft to press evenly.
- all-purpose flour: Plain all-purpose flour works best for the shortbread base. Do not swap for self-raising flour or the base will puff unevenly.
- sliced almonds: Scatter these over the almond topping just before baking. They toast as the bars bake and add a satisfying crunch to each slice.
- almond extract: A small amount deepens the almond flavor noticeably. Vanilla extract can replace it but the almond character will be much milder.
Raspberry Almond Tea Bars
Ingredients
Method
- Heat the oven to 175 C / 350 F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- Combine all-purpose flour, almond flour, powdered sugar, and salt in a mixing bowl. Add cold cubed butter and rub in with your fingertips or a pastry cutter until the mixture resembles coarse, damp sand.
- Press the shortbread mixture firmly and evenly into the lined pan using the back of a spoon or your fingers. The layer should be about 6 mm thick with no thin patches.
- Bake for 12 to 14 minutes until the edges are just starting to turn golden. Remove and let cool in the pan for 5 minutes.
- Spoon the raspberry jam over the warm base. Spread in an even layer with an offset spatula, leaving a 5 mm border around the edges.
- Whisk together almond flour, powdered sugar, melted butter, eggs, and almond extract in a bowl until smooth and slightly glossy.
- Pour the almond topping evenly over the jam layer and smooth it gently with a spatula. Scatter sliced almonds over the surface.
- Bake for 20 to 22 minutes until the topping is set, golden at the edges, and a toothpick inserted in the center comes out with only a few moist crumbs.
- Let the bars cool completely in the pan, at least 30 minutes, before lifting out using the parchment overhang.
- Transfer to a cutting board and slice into 16 bars with a sharp knife. Wipe the blade clean between cuts for neat edges.
Notes
Tips for Success
- Press the shortbread base firmly and evenly so it bakes without cracking or shrinking at the edges.
- Spread the raspberry jam in a thin, even layer and avoid going all the way to the edge to prevent burning.
- Let the base cool for 5 minutes after its initial bake before adding jam and topping, so layers don’t bleed.
- Run a sharp knife around the pan edges before the bars fully cool to prevent sticking.
- Chill the cut bars for 15 minutes before serving if you want very clean, bakery-style slices.
Variations
- Swap raspberry jam for apricot or blackcurrant jam for a different fruit-to-almond ratio.
- Add 1 tsp orange zest to the shortbread base for a citrus note that pairs well with the raspberry.
- Drizzle cooled bars with white chocolate for a sweeter, more indulgent finish suitable for dessert.
Storage and Reheating
Store cut bars in an airtight container at room temperature for up to 3 days. Layer them with parchment paper so the topping stays intact.
For longer storage, refrigerate for up to 6 days. The shortbread base firms up slightly in the fridge but softens within 15 minutes at room temperature.
These bars freeze well. Wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw at room temperature for about an hour before serving.
Serving Suggestions
Serve these bars alongside a pot of Earl Grey or a light Darjeeling. The floral notes in both teas work well with the almond and raspberry combination.
For a more casual spread, pair with fresh berries and whipped cream or thick yogurt on the side. The contrast between the rich bars and the fresh fruit keeps things balanced.
Cut into smaller rectangles for a larger crowd or a party tray. They pack neatly and don’t crumble the way loose baked goods do.
FAQ
Why is my raspberry almond tea bar topping still wet in the center after baking?
The almond topping needs to look just set and lightly golden at the edges before you pull it from the oven. If your oven runs cool, add 4 to 5 extra minutes and check for a dry surface with no jiggle in the center.
Can I use frozen raspberries instead of raspberry jam in these bars?
Whole frozen raspberries release too much liquid and make the shortbread base soggy. Stick with jam, or cook fresh or frozen raspberries down with a little sugar to a thick compote before using.
Can I make raspberry almond tea bars a day ahead and will they still taste good?
These bars actually taste better the next day once the layers have had time to settle together. Bake, cool completely, cover the pan with foil, and slice just before serving.
What pairs well with raspberry almond tea bars for an afternoon tea spread?
Cucumber sandwiches, plain scones, and a pot of Darjeeling round out a classic spread. The bars bring the sweetness so keep the savory elements light and simple.
Are raspberry almond tea bars gluten-free?
Not as written, because the shortbread base uses all-purpose flour. To make them gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking blend and check that your oats or other mix-ins are certified gluten-free.
What is the difference between raspberry almond tea bars and a Bakewell tart?
A Bakewell tart uses a pastry shell that you roll out and blind-bake before adding frangipane and jam, whereas an approach closer to these bars appears in something like a vanilla almond sponge base that skips the rolling entirely. These bars use a simpler press-in shortbread base, no rolling required, and they slice into portable portions rather than wedges.
