I’ve been making this Raspberry Almond Tart for years, and I was thrilled when Olive magazine chose it for their Reader issue in August of this year. You can make it ahead and freeze it, but I prefer to serve it on the day I make it. It’s incredibly easy to put together – you don’t even have to roll the pastry!
For the crust:-
125 grams cold butter, diced in small cubes
200 grams plain (all-purpose) flour
50 grams ground almonds
2 tablespoons caster or granulated (white) sugar
(vanilla sugar is lovely if you have it)
2 – 3 tablespoons milk
For the filling:-
2 – 3 tablespoons seedless raspberry jam
40 grams butter, melted
100 grams white sugar
90 grams ground almonds
10 grams plain flour
1 egg, plus one egg yolk, lightly beaten together
3 tablespoons half fat crème fraîche
1 tablespoon Amaretto liqueur
1 teaspoon almond flavouring
1 cup fresh raspberries, washed and drained
For the topping:-
1/4 cup flaked almonds
1 – 2 tablespoons white sugar
To make the pastry, blend together the butter, flour, ground almonds and sugar until the mixture resembles coarse crumbs. You can do this in a mixer or food processor or with a pastry cutter. Now gradually add the milk, tablespoon by tablespoon, until the mixture just begins to cling together and you can form it into a ball. (You may not need the whole 3 tablespoons of milk.)
Dust your hands with a little flour and press the mixture into a fairly deep 10 inch (25 centimetre) round pie plate, working the pastry up the sides until you have formed a proper crust. (There is nothing to stop you rolling this pastry out if you want to, but I’m not a big fan of rolling pastry out, so I simply press it into the pan.)
Place the raspberry jam in a microwaveable bowl and very carefully on a low heat setting microwave the jam for about thirty seconds or until it is of an almost pourable consistency. Using a pastry brush, brush the jam over the bottom of the crust, covering it completely. Set the pastry case aside.
Blend together all the remaining filling ingredients except the raspberries until smooth. At this point you have a choice. You can very carefully fold the raspberries into the filling mixture and then very carefully pour the filling into the pie plate OR you can pour half the filling mixture into the pastry case, arrange the raspberries over top, and then pour the remaining filling mixture over the raspberries. The latter is the fiddly, time consuming option but it gives much better results as the first option can cause the raspberries to fall to pieces leaving the resulting tart delicious, but not very pretty to look at.
Mix together the flaked almonds and sugar and sprinkle them over top of the tart. Bake at 160℃ (fan oven) for about twenty minutes and then turn the oven back to about 150℃ and cook for another five to fifteen minutes, depending on your oven. The filling should be well set when the tart is cooked and it should be a lovely golden colour. You have to really watch this tart to make sure it does not over brown. I also always turn the pie plate half way through cooking to ensure it browns evenly.
Remove from the oven and allow to cool a bit before serving. This is delicious served with good vanilla ice cream.
Leftovers can be stored in the fridge for about twenty-four hours.
Shared with Bake with Bizzy.