I remember the first time I tasted an almond raspberry frangipane tart when I was in Italy. The taste of the almond paste was heavenly. It was something that I knew I would want to have Bruce re-create for me one day. And he did!
This Raspberry frangipane tart most definitely delivered! The combination of Almond paste, a custardy filling, raspberry jam and toasted almonds is pure heaven.
Ingredients
- Ingredients for Tart shell:
- 1 egg yolk
- 2 tbls ice water
- 1 teaspoon almond extract
- 1 1 ⁄4 cups flour
- 1 ⁄3 cup sugar
- 1 ⁄4 tsp. salt
- 8 Tbls. cold butter cut into small cubes
Ingredients for almond raspberry tart filling
- 8 Tbls butter at room temperature
- 8 oz Amoretti almond paste cut into 8 pieces
- 1/4 cup sugar
- 2 Pete and Gerrys organic eggs
- 1/3 cup flour
- 1/2 cup raspberry jam
- 1/2 cup sliced almonds
- Powdered sugar for dusting
Instructions
Instructions for Tart shell:
- Whisk together the flour, sugar and salt. Using a pastry blender, cut the butter into the flour mixture until the texture resembles coarse cornmeal. Whisk together the egg yolk, water and almond in a small bowl. Pour in the water mixture and mix with a stiff spatula just until the dough forms a ball.
- Move the dough to a lightly floured surface and form into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough on a lightly floured surface. Roll out the dough until it is about 1/8 inch thick. Carefully transfer to a tart pan. Gently ease the dough into the pan and pat it firmly into the bottom of the pan. Press the dough into the sides and slightly higher than the top of the pan to account for any shrinkage during baking.
- Refrigerate the tart shell for 30 minutes and preheat the oven to 375.
- Next, line the tart shell with aluminum foil and fill with pie weights. Bake for 25 minutes or until the dough is pale gold. Transfer to a wire rack to cool.
Instructions for Almond Raspberry Tart Filling:
- Pre-heat oven to 350 F. In an electric mixer beat the butter until smooth and almost white in color. Add the almond paste, one piece at a time, until fully incorporated. Beat in the sugar until smooth. to beat, sprinkle in the sugar. Add the eggs one at a time, until just incorporated. Stir in the flour.
- Spread the jam evenly over the bottom of the prepared tart shell. Spread the almond paste mixture evenly over the jam. Sprinkle the surface with the sliced almonds.
- Bake the tart until the filling is golden and the middle is firm to the touch, 35 to 40 minutes. Rotate halfway through. Transfer to a wire rack to cool completely. Before serving, dust the tart with powdered sugar. Cut into slices and serve.
I remember the first time I tasted an almond raspberry frangipane tart when I was in Italy. The taste of the almond paste was heavenly. It was something that I knew I would want to have Bruce re-create for me one day. And he did!
This Raspberry frangipane tart most definitely delivered! The combination of Almond paste, a custardy filling, raspberry jam and toasted almonds is pure heaven.
