Raspberry Almond Frangipane Tart
Ingredients
Sweet Crust
- 1 1/3 cups all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- Zest from 1 lemon
- 8 tablespoons (1/2 cup) unsalted butter, cold and cut into half inch cubes
- 1 large egg
- 1 teaspoon pure vanilla extract
Filling
- ¼ cup granulated sugar
- 7 ounces 3/4 cup almond paste
- ½ cup all-purpose flour
- 3 large eggs
- 1 teaspoon almond extract
Assembly
- ¾ cup raspberry preserves
- ½ cup blanched sliced almonds
- Confectioners’ sugar for dusting
Instructions
Make the Sweet Crust
- In a food processor, pulse flour, sugar, salt and lemon zest until well mixed.
- Add the butter and pulse until pea-sized pieces form.
- Add the egg and vanilla and pulse until moist crumbles form.
- Pour mixture into a large bowl and gather until a ball of dough forms.
- Wrap dough in plastic wrap and chill in the refrigerator for approximately 30 minutes.
- Preheat oven to 350° Fahrenheit.
- Using a rolling pin, on a lightly floured surface, roll dough out into a large circle approximately 10 inches in diameter and 1/8 to ¼ inch thick. The dough will crack because it is so tender. Just patch it back together with your fingers.
- Gently fit the dough into the bottom and up the sides of a greased 9 inch false bottom tart pan.
- Gently roll over the edges of the pan with the rolling pin to cut off excess dough.
- Place crust on a foil lined sheet pan. Set aside.
Make Filling
- In a clean and dry food processor bowl, pulse the sugar, almond paste, and flour until almond paste is completely broken down and the mixture looks like meal.
- Add eggs and almond extract and pulse mixture until well combined. The frangipane will appear like a loose batter.
Assembly
- Using a small offset spatula, spread preserves evenly over the bottom of the raw crust.
- Pour almond and egg mixture over the preserves. Spread evenly using an offset spatula.
- Scatter sliced almonds evenly over the top of the tart.
- Bake the tart on the sheet pan for 35-40 minutes or until it is nice and brown.
- Allow the tart to cool in the pan.
- Remove the sides of the pan and place tart on a serving plate.
- Dust top of tart with confectioners’ sugar.
Notes
Makes 1 9-inch tart