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April 2013



There is no question that April and May are the best times of year to be in Savannah and Quita's Raspberry-Almond Tart is reason enough to visit the Foley House Inn

Raspberry-Almond Crumb Tart

Everybody Loves A Tart




  • 1/2 cup(s) sliced almonds (skins on)

  • 6 tablespoons sugar

  • 1 1/3 cups all-purpose flour, divided

  • 1/2 teaspoon(s) salt

  • 6 tablespoons cold unsalted butter, cut into 1/4-inch pieces

  • 1 large egg yolk

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon almond extract

  • 4 1/2 cups fresh or frozen (not thawed) raspberries

  • 1 teaspoon confectioners' sugar





Preheat oven to 400F. Lightly coat a 9-inch removable-bottom tart pan with cooking spray.  


Combine almonds and sugar in a food processor; pulse until the almonds are finely ground and incorporated with the sugar. Set aside 1/2 cup of the mixture.   


Add 1 1/3 cups flour and salt to the remaining sugar mixture and pulse briefly to blend. With the motor running, add butter a few pieces at a time until well incorporated.   


Stir egg yolk, vanilla and almond extracts together in a small bowl until blended. With the motor running, add to the processor and pulse until the mixture begins to clump and form a dough, about 1 minute (the mixture will look like crumbly sand). Set aside 1/3 cup of the mixture for the topping.


Transfer the remaining dough to the prepared tart pan; spread evenly and press firmly into the bottom and up the sides to form a crust.

Add the remaining 2 tablespoons flour to the reserved almond mixture; stir to blend. Gently toss raspberries with 2 tablespoons of this mixture in a medium bowl until coated. Spread the berries evenly in the tart pan.


Sprinkle the remaining almond mixture over the berries. Pinch the reserved dough into small clumps to make crumbs and sprinkle the crumbs on top of the berries.  


Bake the tart for 15 minutes. Reduce the oven temperature to 350 degrees and bake until the crust and crumbs are golden brown, about 45 minutes more. Let cool on a wire rack for about 30 minutes. Serve warm or at room temperature. Remove the pan sides; place confectioners' sugar in a fine sieve and dust the tart just before serving.

Upcoming Savannah Events


Fine arts savannah bed and breakfast
Fine Arts On The River
April 19 - 21 This high caliber show brings a very select group of local, regional and national artisan exhibitors to the historic Savannah Riverfront offering a dazzling array of fine arts & crafts.
Don't Forget Your Kilt!
Savannah Scottish Games

May 11th - Visitors will enjoy the sounds, tastes and sights that Highlanders experienced as early as 100 A.D. Come join a grand celebration of Scottish culture with competition, entertainment, shopping, activities and refreshments for the entire family!

Tybee Island Wine Festival

April 11-14 Presented by the Tybee Post Theater, the Tybee Wine Festival features four fun-filled days offering food and wine events for everyone - from wine lovers to culinary enthusiasts.

ic Festival
Jukebox Journey
Now - May 26th. Popular music and professional choreography from the 1940's to the present are presented in a bright, colorful, and fast-moving production filled with lavish costumes and comedic skits. All performed in in the refurbished c.1818 Savannah Theater, just across the square from the Foley House inn
Savannah Bed and Breakfast
The Bredby Room
Value Package
Stay 2 nights and receive 15% off of your room rate
Stay 3 or more nights and receive 25% off of your room rate
Valid Sunday - Thursday on most rooms, Expires May 23, 2013

Savannah is in full bloom in April and May. Come back for a visit.
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