Raspberry Almond Frangipane Tart

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