Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1/4 cup almond paste, grated
- 1/4 cup raspberry jam
- 1 cup fresh raspberries
- 1/4 cup sliced almonds
Special Equipment Needed:
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together the flour, butter, sugar, and salt until the mixture resembles coarse sand.
3. Add the egg yolk and pulse until the dough comes together.
4. On a lightly floured surface, roll out the dough to fit the tart pan.
5. Press the dough into the bottom and up the sides of the pan.
6. Spread the grated almond paste over the bottom of the crust.
7. Spoon the raspberry jam over the almond paste.
8. Arrange the fresh raspberries on top of the jam.
9. Sprinkle the sliced almonds over the raspberries.
10. Bake the tart for 30-35 minutes, or until the crust is golden brown and the filling is set.
11. Let the tart cool completely before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 298
Fat: 17g
Saturated Fat: 8g
Cholesterol: 56mg
Sodium: 89mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 14g
Protein: 4g
Substitutions for ingredients:
- You can use any type of jam or fruit preserves in place of the raspberry jam.
- If you don't have almond paste, you can use marzipan instead.
- You can use any type of fresh fruit in place of the raspberries.
Variations:
- Add a layer of chocolate ganache on top of the almond paste before adding the raspberry jam and fruit.
- Use a mixture of different fruits, such as strawberries, blueberries, and blackberries, instead of just raspberries.
- Add a sprinkle of cinnamon or nutmeg to the almond paste before adding the jam and fruit.
Tips and Tricks:
- Make sure the butter is cold when you pulse it with the flour in the food processor. This will help create a flaky crust.
- If the dough is too crumbly, add a tablespoon of ice water at a time until it comes together.
- To prevent the crust from getting soggy, brush it with a beaten egg before adding the almond paste and jam.
Storage Instructions:
Store the tart in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the tart in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation Ideas:
Serve the tart on a decorative platter or cake stand.
Garnishes:
Garnish the tart with a dusting of powdered sugar or a dollop of whipped cream.
Pairings:
Serve the tart with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve the tart with a side of vanilla ice cream or fresh whipped cream.
Troubleshooting Advice:
- If the crust is too hard to roll out, let it sit at room temperature for a few minutes to soften.
- If the filling is too runny, bake the tart for a few extra minutes until it sets.
Food Safety Advice:
Make sure to wash the raspberries thoroughly before using them in the tart.
Food History:
Tarts have been around since medieval times, when they were filled with meat and vegetables. Sweet tarts, like this almond paste and raspberry tart, became popular in the 17th century.
Flavor Profiles:
This tart has a sweet and nutty flavor from the almond paste, a tartness from the raspberries, and a crunch from the sliced almonds.
Serving Suggestions:
Serve the tart as a dessert after a meal, or as a sweet treat with a cup of tea or coffee.
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Region: French