Ingredients
Shortcrust pastry
- 225 g all-purpose flour plus up to 10 g for dusting; weighing is recommended
- 100 g unsalted butter cold, cut into small cubes
- 1/4 tsp fine salt
- 3–4 tbsp cold water 45–60 mL; add only enough to bring dough together
Raspberry and almond filling
- 100 g raspberry jam regular thick jam or preserves
- 125 g unsalted butter softened, not melted
- 150 g granulated sugar
- 2 large eggs room temperature, about 100 g without shells
- 150 g finely ground blanched almond flour
- 1/2 tsp almond extract
- 25 g sliced almonds for topping
Equipment
- Digital kitchen scale and measuring spoons
- 9-inch (23 cm) metal tart pan with removable bottom, at least 1 inch deep
- Rimmed baking sheet
- Mixing bowls and pastry blender or fork
- Rolling Pin
- Electric hand mixer and flexible spatula
- Baking parchment and pie weights or dried beans
- Wire cooling rack and sharp knife
Instructions
- Combine the 225 g flour and salt in a mixing bowl. Add the 100 g cold butter cubes and work them into the flour with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Keep the mixture cool; do not add the water yet.
- Mix in 3 tablespoons cold water with a fork. Add the fourth tablespoon gradually only if needed, stopping when the dough holds together when pressed. Bring together without kneading, flatten into a disk, wrap and refrigerate for 30 minutes.
- Roll the dough on a lightly floured surface into an approximately 12-inch circle, about 1/8 inch (3 mm) thick. Fit into a 9-inch removable-bottom metal tart pan without stretching, pressing into the corners. Trim flush with the rim, patching any cracks. Prick the base lightly with a fork and chill for 20 minutes. Meanwhile heat the oven to 375°F (190°C), conventional, with a rack in the middle.
- Place the chilled tart pan on a rimmed baking sheet. Line the pastry with parchment and fill with pie weights or dried beans, supporting the sides. Bake for 20 minutes. Carefully lift out the parchment and weights and bake for 5–10 minutes more, until the base is dry and lightly golden. Leave on the sheet and cool for about 10 minutes. Lower the oven to 350°F (175°C).
- While the shell bakes, beat the 125 g softened butter and sugar with an electric hand mixer until pale and creamy, about 2–3 minutes. Beat in the eggs one at a time, then the almond extract. Fold in the almond flour with a spatula. Do not taste raw dough or filling.
- Spread the raspberry jam thinly over the slightly cooled shell. Dot spoonfuls of frangipane over it and gently spread into an even layer without mixing into the jam. Scatter the sliced almonds on top. Bake at 350°F for 35–40 minutes, until golden, the center is set with no wet wobble, and a toothpick inserted into the center comes out without wet batter. If the top browns before the center sets, loosely cover with foil and continue baking.
- Cool in the pan on a wire rack until completely cool, about 60 minutes or longer if needed. Carefully remove the outer ring, slide onto a serving plate if desired, and cut into 12 slices. Refrigerate leftovers once cooled.
Nutrition
Serving: 1slice (one-twelfth of tart)Calories: 369kcalCarbohydrates: 36.1gProtein: 7gFat: 22gSaturated Fat: 9.7gCholesterol: 71mgSodium: 61mgSugar: 18.5g
Video
Notes
Timing: Allow about 3 hours 40 minutes, including chilling and cooling. Filling preparation overlaps with shell baking. Ovens vary; use the color and center cues as well as the timer.
Storage: Keep the cooled tart well covered in the refrigerator for up to 3 days. Bring individual slices toward room temperature before serving. Freeze well-wrapped slices for up to 2 months; thaw in the refrigerator. Store any cream or custard separately.
Allergens: Contains wheat, milk, eggs and almonds. Almond flour does not make the wheat pastry gluten-free.
Nutrition: Estimated per one-twelfth of the tart, using representative ingredient labels and including 10 g dusting flour. Assumes all measured pastry is consumed; trimming, brands and serving size change the result. Optional accompaniments are excluded.
Estimated cost: About US$6.55 for the whole tart or US$0.55 per slice, based on prorated US retail ingredient prices. This is not a local shopping quote; excludes equipment, energy, tax, delivery and accompaniments.
Video: Titli’s Busy Kitchen demonstrates the same blind-baked pastry, jam and almond-frangipane method. Its ingredient quantities differ and it finishes with icing sugar. Follow this card for the raspberry version with sliced almonds and no icing-sugar finish.
