Description
Delicate almond tarts filled with a sweet almond frangipane and topped with fresh raspberries and a glossy raspberry jam glaze.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 3–4 tablespoons ice water
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1 cup almond flour
- 2 tablespoons all-purpose flour
- 1 pint fresh raspberries
- 2 tablespoons raspberry jam, warmed
- Powdered sugar, for dusting (optional)
Instructions
- In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and 3 tablespoons of ice water. Pour this mixture over the flour and butter mixture.
- Gently mix the dough with a fork or your hands until it just comes together. If the dough seems too dry, add the remaining tablespoon of ice water, one teaspoon at a time, until it forms a cohesive ball. Be careful not to overmix.
- Flatten the dough into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes, or up to 2 hours.
- In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
- Beat in the egg until well combined. Then, stir in the almond extract.
- In a separate small bowl, whisk together the almond flour and all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Preheat your oven to 375°F (190°C). Lightly grease six individual tart pans (about 4-inch diameter) or a 9-inch tart pan with removable bottom.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
- Use a cookie cutter or knife to cut out circles of dough slightly larger than the tart pans. Gently press the dough into the tart pans, making sure to fit it snugly against the bottom and sides. Trim any excess dough from the edges.
- Prick the bottom of the crust with a fork several times.
- Spoon the almond filling into the prepared tart shells, filling them about two-thirds full.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, you can loosely cover the tarts with foil.
- Remove the tarts from the oven and let them cool completely in the tart pans before adding the raspberry topping.
- Once the tarts are completely cool, carefully remove them from the tart pans. Arrange the fresh raspberries on top of the almond filling in a decorative pattern.
- Warm the raspberry jam in a small saucepan or in the microwave until it is melted and smooth. Brush the warmed jam over the raspberries to give them a glossy finish and help them adhere to the filling.
- If desired, dust the tarts with powdered sugar before serving.
- Serve the Raspberry Almond Tarts immediately or store them in the refrigerator for up to 2 days. They are best enjoyed fresh!
Notes
- Chilling the dough is crucial for a flaky crust. Don’t skip this step!
- Be careful not to overmix the dough or the almond filling, as this can result in a tough texture.
- If the crust starts to brown too quickly during baking, cover the tarts loosely with foil.
- The almond flour adds a lovely nutty flavor and texture to the crust and filling.
- Warming the raspberry jam makes it easier to brush over the raspberries.
- Prep Time: 45 minutes
- Cook Time: 25 minutes