RASPBERRY ALMOND TART

Name: RASPBERRY ALMOND TART
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10-12
Cuisine: French
Ingredients: 1-1/2 c all-purpose flour; 1 tsp baking powder; 1 c cold butter, divided; 1 c sugar, divided; 3 large eggs; 1/2 c raspberry jam, divided; 1 c ground almonds; 1/2 tsp almond extract; 1/2 c 10x sugar; 2 to 2-1/2 tsp lemon juice

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By Diane Davis
@davis2377

This is a wonderful -- and easy -- tart that is a favorite wherever it is served. Comes from a friend of a friend of a friend, who is a pastry chef.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

4 Comments

Serves:

10-12

Prep:

25 Min

Cook:

50 Min

Method:

Bake

Ingredients

1-1/2 c

all-purpose flour
1 tsp

baking powder
1 c

cold butter, divided
1 c

sugar, divided
3 large

eggs
1/2 c

raspberry jam, divided
1 c

ground almonds
1/2 tsp

almond extract
1/2 c

10x sugar
2 to 2-1/2 tsp

lemon juice
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How to Make RASPBERRY ALMOND TART

Step-by-Step

In a small bowl, combine the flour, baking powder and 1/3 cup sugar; cut in 1/2 cup butter until crumbly.
Beat in 1 egg
Add to flour mixture, tossing with a fork until dry ingredients are moistened.
Press dough evenly onto bottom and up sides of a 9" tart pan with removable bottom.
Spread 1/4 cup of jam over dough.
Cover with a plastic wrap and refrigerate.
Meanwhile, cream remaining butter and sugar until light and fluffy.
Stir in almonds and extract.
Add remaining eggs, one at a time, beating well after each addition.
Spoon filling over jam.
Place tart pan on a baking sheet.
Bake at 350 for 50-55 minutes or until set.
Cool in pan on a wire rack.
Carefully remove sides from pan.
Spread remaining jam on top.
Combine 10X sugar and lemon juice.
Drizzle over the top.