PREP + COOK:
1hr 15 minutes
CHILL:
60 minutes
YIELD:
8 servings
Tart Ingredients:
- 1¼ cup all-purpose flour (plus more for rolling out)
- ¼ teaspoon kosher salt
- 2 tablespoons sugar
- 7 tablespoons cold unsalted butter, diced into varied sizes
- 2–6 tablespoons ice cold water
- 1 recipe frangipane (see below)
- 2 cups raspberries
- ½ cup sliced almonds
- Powdered sugar for dusting
- Whipped cream for serving
Tart Instructions:
- Place flour, salt and sugar in a medium mixing bowl and whisk to combine. Cut butter into the flour mixture with your fingers, rubbing the butter and flour together. You want it to look like coarse sand with some larger flat pieces of butter.
- With a mixing spoon, start mixing in water—2 tablespoons at first and then 1 tablespoon at a time. You want the dough to just hold together. You might only need 4 tablespoons.
- Shape the dough into a flat disk about 5 inches in diameter and wrap it in plastic wrap. Place in the refrigerator for a minimum of 30 minutes or up to 2 days.
- When you’re ready to make the tart, preheat your oven to 375℉. Remove the dough from the fridge and put it on a well floured board. Sprinkle some flour onto the top of the disk, and roll out the dough with a well-floured rolling pin. Sprinkle more flour onto the top of the crust, if needed, to keep the pin from sticking. Roll the crust out from the center in all directions so it's about 11 inches in diameter
- Place the dough into the tart pan; you want the sides of the tart to be just about 1–1½ inches. With a spoon, spread out the frangipane onto the dough. Place raspberries on top of the frangipane, and sprinkle sliced almonds evenly around the edge of the tart pan.
- Place the tart into the freezer for 15 minutes. Once chilled, place the tart into the preheated oven and bake for 40–45 minutes. Remove from oven and let cool on the baking sheet for 10–20 minutes. Dust with powdered sugar, and serve warm or room temperature.
Frangipane Ingredients
- 5 tablespoons unsalted butter, at room temp
- â…“ cup sugar
- 1 egg, at room temp
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- ¾ cup almond meal
- 2 tablespoon all-purpose flour
- Pinch of salt
Frangipane Instructions:
- Combine butter and sugar in a stand mixer fitted with the paddle attachment. With the power set to medium, cream the butter and sugar together until fluffy, about 4 minutes. Reduce the speed to low and add the egg. Once fully mixed in, add the vanilla and zest. With the speed still on low, add in the almond meal and flour.
- Set speed to medium and continue to mix until fluffy, about 4 more minutes. Remove to a bowl until you’re ready to assemble the tart.
- Note: Frangipane can be made a day in advance and kept refrigerated.
