Sweet Friday, Fiesta Friday and finally the weekend. The weather is hot outside and it’s time to relax at home with a dessert and a good cup of tea.
Raspberry Almond Tart is a classic “French Patisserie” made with a “pate sablee” (dough made with icing sugar) and the almond cream is made with almond powder, butter, eggs and sugar. I added a few raspberries for a little sour taste.
For the crust: (pate sablee)
- 300g of wheat flour
- 125g of soft butter
- 100g of icing sugar
- 1 egg
- A pinch of salt
- 25ml of water (more/less depending on the flour)
- In a bowl add the flour, the salt, the icing sugar, 1 egg and the butter, (you can do the same procedure with a food processor).
- Start to mix all the ingredients together until to assemble the dough.
- Slowly add the water and continue to mix, until it holds a ball.
- The dough now is ready.
- Wrap the dough in a plastic wrap and keep it into the fridge for 30 minutes.
- After 30 minutes remove the dough from the fridge.
- Roll your dough between two big sheet’s of parchment paper or plastic wrap.
- With a rolling pin, flatten the dough the size of your tart pan (removable rectangular tart pan for me).
- Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap and set aside.
For the filling:
- 100g of soft butter
- 150g of white granulated sugar
- 3 medium eggs
- 40g of wheat flour
- 100g of almond powder
- 150g of raspberries
- Sliced almonds
- Apricot jam for glazing
- In a pan on low heat, add the soft butter and the sugar.
- Mix with a wooden spoon until the butter and sugar melts to form cream.
- Remove from the heat and mix adding the eggs one by one.
- Continue to mix.
- Add the flour and the almond powder and whisk again until the cream becomes smooth.
- Preheat the oven at 180C degrees.
- Add onto the bottom the raspberries
- Pour the almond cream
- Sprinkle with almond slices.
- Bake for 40 minutes or until the crust becomes golden brown.
- Remove and allow to cool for 15 minutes.
- In a small pan add 2 generous tablespoon of apricot jam and a little of water (mix the jam and the water together).
- Heat a few minutes.
- With a small brush glaze the top of the Almond Tart.
The Almond tart is smooth and rich in almond, and the raspberries bring a touch of color and a sour taste. I chose a Ceylon tea and I add for more flavor a Badian flower (Anise taste).